Harcho with pomegranate juice
Description
Harcho is made from beef or lamb; instead of chopped tomatoes, you can use tomato paste. It's best to use white polished rice or brown unpolished rice. Adjust spices and garlic to your taste. If necessary, you can add a little sugar to balance the tomato's acidity.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making Harcho with pomegranate juice.
- 2
Step 2
Rinse the lamb and place it in a pot, then pour in cold water. Place the pot over medium heat and simmer for one hour until the meat is cooked, skimming off the foam.
- 3
Step 3
While the meat is cooking, chop the onion and sauté it in vegetable oil for 5 minutes, stirring.
- 4
Step 4
Add the chopped tomatoes in their own juice, all the spices, and mix. Fry everything for 10 minutes, stirring.
- 5
Step 5
Remove the lamb from the broth and strain the broth. Bring the broth to a boil, add salt, and stir in the rinsed rice. Cook over medium heat for 12 minutes, stirring occasionally.
- 6
Step 6
Place the fried onions with tomatoes into a saucepan.
- 7
Step 7
Pour pomegranate juice into the harcho.
- 8
Step 8
Remove the meat from the bones, cut it into pieces, and add it to the Kharcho. Cook the soup for another 10 minutes until done.
- 9
Step 9
Remove the harcho from heat, add chopped parsley and minced garlic. Mix everything, adjust seasoning to taste, and cover with a lid. Let it sit for 10 minutes, then serve the soup.
- 10
Step 10
The soup is ready. Serve hot.