This preparation Soup Saffron Recipe is a large pot of Persian pomegranate soup with bulgur, rice, split peas, beetroot, fresh herbs and small meatballs. Saffron softens the sharp edge of the pomegranate juice and gives the broth a warmer finish.
For anyone asking how much saffron to use in soup, this saffron soup starts with 1/4 teaspoon ground saffron for a very large batch. Bloom it first, add it near the end and taste before using more.
Ingredients
- 1 cup bulgur wheat
- 1 cup basmati rice, divided
- 60 g (1/4 cup) yellow split peas
- 250 g minced lamb or beef
- 1 large onion, finely chopped
- 500 g mixed ash herbs, finely chopped
- 1 medium beetroot, peeled and grated
- 3.5 litres (about 15 cups) water
- 950 ml (4 cups) unsweetened pomegranate juice
- 1/4 teaspoon ground saffron, infused in 2 tablespoons hot water
- 1 teaspoon dried mint
- Salt and black pepper, to taste
- 2 tablespoons neutral oil
Ash herbs usually include parsley, coriander, spinach and chives or the green parts of spring onions. Use a balanced mixture rather than 500 g of one strong herb.
Prepare the grains and split peas
Rinse the bulgur and rice separately. Reserve 2 tablespoons of the rice for the meatballs. Soak the split peas in cool water for 1 hour, then drain.
Put the split peas in a small saucepan, cover with fresh water and simmer for 20 to 30 minutes, until almost tender but still holding their shape. Drain and set aside. This head start prevents hard peas in a soup whose pomegranate juice is added later.
Build the soup base
Heat 1 tablespoon oil in a large, heavy pot. Cook half the chopped onion for 8 minutes, until golden. Add the bulgur, remaining rice, grated beetroot and 3 litres of the water.
Bring to a boil, skim if needed, then reduce to a steady simmer. Cook uncovered for 30 minutes, stirring the bottom every few minutes so the rice does not settle and catch.
Shape the small meatballs
Combine the minced meat with the reserved 2 tablespoons rice, the remaining onion, 1/2 teaspoon salt and black pepper. Knead briefly until the mixture holds together.
With damp hands, shape small meatballs about the size of a walnut. Put them on a clean plate and refrigerate while the soup base cooks. Small, even pieces cook reliably and are easier to serve with the grains.
Add herbs, split peas and meatballs
Stir the chopped herbs and par-cooked split peas into the simmering soup. Add enough of the reserved water to keep the mixture loose, then cook for 15 minutes.
Lower the meatballs into the broth one by one. Let the soup return to a gentle simmer before stirring, or the meatballs may break. Cook for 15 to 20 minutes, until they are firm and cooked through.
Ground lamb or beef should reach 71°C (160°F). The current endpoint is given in the official safe minimum temperature chart.
Finish the saffron pomegranate soup
Pour in the pomegranate juice and bring the soup back to a gentle simmer. Cook for 15 minutes, stirring occasionally. Avoid a hard boil after adding the juice; slow simmering keeps the flavour fresher.
Stir in the saffron infusion, then season with salt and pepper. For a clear infusion that disperses evenly, use our saffron-brewing method.
The finished soup should be thick enough to suspend the grains but still pour easily. Add the last water a little at a time if it becomes too dense.
Make the mint-onion finish
Warm the remaining tablespoon oil in a small pan. Add the dried mint and stir for only 15 to 20 seconds, then remove it from the heat before it darkens.
Ladle the soup into bowls and spoon a little mint oil over each serving. A few crisp fried onions can be added as well, but taste first because both the broth and garnish may already be seasoned.
Balancing the pomegranate flavour
Unsweetened pomegranate juices vary from bright and fruity to sharply sour. If the finished soup is too tart, add a teaspoon of sugar, stir and taste again. If it tastes flat, a small extra splash of juice is better than more salt.
Add sweetness only after the grains and herbs are fully cooked. Judging early is difficult because the soup becomes rounder as the rice thickens the broth.
Storage and reheating
- Cool the soup promptly and refrigerate it within 2 hours.
- Keep it covered for up to 3 days.
- Reheat only the amount needed, stirring often until steaming throughout.
- Add a little water if the rice and bulgur have absorbed too much broth overnight.
This recipe contains wheat. The quantities make about 12 servings, so use a pot of at least 6 litres and do not fill it to the rim.
