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 2
2 teaspoons olive oil
1 large onion, diced
2 cloves garlic, crushed
1 cinnamon stick, broken
1 teaspoon ground cumin
1/2 teaspoon ground fenugreek
A pinch of saffron threads
31/2 ounces/100g dried yellow split peas
1 vegetable bouillon cube
1 quart/1 liter vegetable stock
31/2 ounces/100g brown basmati rice
A large handful of spinach, chopped
2 scallions (green onions), sliced
1 tablespoon lemon juice
1 tablespoon pomegranate molasses
Salt and pepper
A handful of fresh cilantro, chopped
A handful of fresh mint leaves, chopped
Pomegranate seeds, for garnish
Heat the oil in a large saucepan and sauté the onion till softened. Add the garlic and spices and cook for a few minutes more. Add the split peas, bouillon cube, and stock and simmer for 45 minutes or till just cooked, stirring occasionally to check that the stew is loose and not sticking (if it does stick, add more stock). Add the rice and cook for 20 to 25 minutes more, again watching the consistency. Stir in the spinach, scallions, lemon juice, pomegranate molasses, and salt and pepper. To serve, scatter with cilantro, mint, pomegranate seeds, and a final twist of cracked black pepper.
NB
SPLIT PEAS ARE LOW-GI AND WILL THICKEN THIS RICH STEW.