Iraqi Pomegranate Soup - (Shorbat Rumman)

Ingredients

 * 8 cups water
 * 1 lb lamb shanks (or other lesser cuts of lamb and bone)
 * ½ cup yellow split peas
 * 1 cup chopped onion
 * 3 beets with green tops
 * ½ cup rice
 * 1 bunch scallions sliced well down into the green
 * 2 tbsp sugar
 * 3 tbsp lime juice
 * ½ cup parsley
 * 2 tbsp pomegranate concentrate - (called "molasses" or "paste")
 * ¼ cup finely-chopped cilantro
 * 2 cup finely-chopped spinach

Garnish

 * 1 tbsp dried mint crumbled, mixed with
 * ¼ tsp cinnamon and also
 * ¼ tsp freshly-ground black pepper

Directions

 * 1) Bring the water to a boil in a large pot, then stir in the lamb, split peas, and onion.
 * 2) 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.
 * 4) Also peel the beets and chop into a small dice.
 * 5) Also prepare the mint/cinnamon/pepper garnish in a separate bowl.
 * 6) When the lamb broth is ready, add the beets and rice and cook another 30 minutes.
 * 7) Pick out the lamb - cut away the bones and fat, shred the meat, and return to the pot.
 * 8) Add the scallions, 2 tablespoons of sugar, 2 tablespoons of lime juice, parsley, and either the pomegranate concentrate or the pomegranate juice.
 * 9) Simmer for 10 minutes.
 * 10) When ready to serve, bring the soup to a boil and stir in the beet greens and spinach.
 * 11) Let wilt, while stirring for a minute or two, then stir in cilantro, more lime juice, as needed, and seasonings.
 * 12) Ladle into bowls and sprinkle with the mint/cinnamon/pepper topping.
 * 13) Serve hot as a meal to 6 people, with lots of bread on the side.