Syrian Pomegranate Walnut Chicken Soup — Chicken Shorbat Rumman
Syrian pomegranate-and-walnut soup with shredded chicken in a tangy molasses-spiced broth, finished with toasted walnuts, pomegranate seeds, and fresh mint.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice 240g onion finely. Mince 4 garlic cloves. Finely grind 60g walnuts in a mortar. Dice 240g tomato finely. Rinse 60g basmati rice until water runs clear. Toast 40g walnuts and chop roughly. Chop 20g mint leaves and 10g parsley. Have 1000ml hot water ready with pomegranate molasses measured.
Sear
Heat 30ml olive oil in a 24cm saucepan or shallow pot over medium-high for 1 minute. Sear the 360g chicken thigh 3–4 minutes per side until lightly golden. Lift to a plate and set aside.
Bloom
Lower heat to medium, add diced onion, cook 5–6 minutes until softened. Stir in garlic, ground walnuts, seven-spice, cumin, cinnamon, and Aleppo pepper; toast 45 seconds until fragrant. Stir in tomato paste, cook 1 minute, then add diced tomato with 0.5 tsp salt and simmer 3 minutes until oil pools at edges.
Simmer
Return chicken to pan. Pour in 1000ml hot water with pomegranate molasses and remaining 0.5 tsp salt. Bring to gentle simmer, cover, cook on low 10–12 minutes until chicken is cooked through. Lift chicken to a board, shred with two forks, and set aside.
Build
Add rinsed rice to the broth, simmer uncovered 12–14 minutes until rice is tender and broth thickens. Return shredded chicken to soup and warm through 1 minute.
Plate
Ladle shorbat into bowls. Scatter toasted walnuts, pomegranate seeds, mint, and parsley across the top. Serve with lemon wedges alongside.
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