Persian Beef Soup with Pomegranate | MiNDFOOD

Ingredients

• ¼ cup olive oil
• 1kg chuck steak, cut into 3cm pieces
• 2 onions, finely chopped
• 2 tbsp finely chopped coriander stems
• 3 cloves garlic, crushed
• 1 tbsp grated fresh ginger
• 1 tbsp Aleppo pepper (optional)
• 1 tsp ground turmeric
• ⅓ cup tomato paste
• 5 cups beef stock
• 2 cups pomegranate juice
• 1 tbsp pomegranate molasses
• 3 vine ripened tomatoes (500g), chopped
• 1 beetroot (250g), peeled and coarsely grated
• 1 tbsp honey
• Large pinch saffron threads
• 1 cinnamon stick
• ⅓ cup red lentils
• ⅓ cup long grain rice
• Persian labna, coriander leaves and pomegranate seeds, to garnish