Iraqi Pomegranate Soup - (Shorbat Rumman)

Ingredients
GARNISH
 * 8	cup	water
 * 1	lb	lamb shanks (or other lesser cuts of lamb and bone)
 * 1/2	cup	yellow split peas
 * 1	cup	chopped onion
 * 3	x	beets with green tops
 * 1/2	cup	rice
 * 1	bn	scallions sliced well down into the green
 * 2	tbl	sugar
 * 3	tbl	lime juice
 * 1/2	cup	parsley
 * 2	tbl	pomegranate concentrate - (called "molasses" or "paste") *1/4	cup	finely-chopped cilantro
 * 2	cup	finely-chopped spinach
 * 1	tbl	dried mint crumbled, mixed with
 * 1/4	tsp	cinnamon and also
 * 1/4	tsp	freshly-ground black pepper

Directions

 * 1) * Note: Or substitute 1 cup pomegranate juice made by rolling an uncut fresh pomegranate hard underfoot on the floor, then making an incision and "squeezing" it over a juicer.
 * 2) Bring the water to a boil in a large pot, then stir in the lamb, split peas, and onion. Skim where necessary, then reduce heat, cover, and simmer for an hour.
 * 3) In the meantime, wash the beet tops and spinach, slice finely and chop, wrap in paper towels, and crisp until needed. Also peel the beets and chop into a small dice. Also prepare the mint/cinnamon/pepper garnish in a separate bowl.
 * 4) When the lamb broth is ready, add the beets and rice and cook another 30 minutes.
 * 5) Pick out the lamb - cut away the bones and fat, shred the meat, and return to the pot. Add the scallions, 2 tablespoons of sugar, 2 tablespoons of lime juice, parsley, and either the pomegranate concentrate or the pomegranate juice. Simmer for 10 minutes.
 * 6) When ready to serve, bring the soup to a boil and stir in the beet greens and spinach. Let wilt, while stirring for a minute or two, then stir in cilantro, more lime juice, as needed, and seasonings. Ladle into bowls and sprinkle with the mint/cinnamon/pepper topping.
 * 7) Serve hot as a meal to 6 people, with lots of bread on the side.