Pomegranate Soup (Ash-E Anar)

Heat olive oil in a large stock pot over medium heat and add parsley, cilantro and spinach.:Cut leek in half, lengthwise, spread the layers of the leek open and hold them under running water to remove the sand and dirt trapped inside the leek.Coarsely chop leeks and add to the mixture in the pot.Cook vegetables for 15 minutes.Pour in broth and lemon juice.Cover pot and bring to a boil, then add rice and split peas.

Cover pot, reduce heat to low and cook for 30 minutes.Stir in sugar and pomegranate paste.Cover pot and simmer for 20 more minutes.Season soup to taste with salt & pepper.When ready to serve, pour soup into individual bowls and garnish top of each bowl with 1 TBS pomegranate seeds (optional).