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Shorbat rumman (Iraqi pomegranate stew)

Calorie count: 410

On a cold winter’s day, this will fill you up and warm your bones – a luscious alternative to the
Indian curries we all know and love. The pomegranate molasses lends further depth (it’s easily
sourced in supermarkets).


      Serves two 

      2 tsps  olive oil
      1 large onion, diced
      2 cloves, crushed
      1 cinnamon stick, broken
      1 tsp ground cumin
      ½ tsp fenugreek
      pinch of saffron strands
      100 g yellow dried split peas
      1 vegetable stock cube
      1 litre vegetable stock
      100 g brown basmati rice
      large handful of spinach, washed
      and chopped
      2 spring onions, sliced
      1 Tbs lemon juice
      1 Tbs pomegranate molasses
      salt and pepper
      handful of coriander, chopped
      handful of mint leaves, picked
      and chopped
      pomegranate seeds


  • Heat oil in a large saucepan and sauté onion until softened. 
  • Add garlic and spices and cook for a further few minutes, then add split peas, stock cube and stock, and simmer for 45 minutes or until just cooked, stirring occasionally to check the stew is loose and not sticking (add further stock if so). 
  • Add rice and cook for a further 20-25 minutes, again watching consistency. 
  • Stir in spinach leaves, spring onions, lemon juice, pomegranate molasses, salt  and pepper. 
  • To serve, scatter with coriander, mint and pomegranate seeds and a final twist of cracked black pepper. 

     Split peas are low GI and will thicken this rich stew.