½ cup chopped dried or frozen Mulukhiyah aka Corchorus Plant
1 cup chopped fresh spinach
1 cup parsley
2 tablespoons dried or fresh finely chopped dill
Red Onion
Medium size potato
1 teaspoon salt
1 teaspoon of Persian allspice
Water – 4 cups
½ cup of yellow lentils
1 cube chicken broth
2 tablespoons of butter
½ cup of pomegranate juice
Cooking directions:

  • Chop potato into cubes
  • Chop onion into cubes
  • Place all herbs into a pot with all ingredients
  • Bring to a boil, and let it simmer for 20min
  • Blend and serve warm with fresh lemon juice for additional tangy taste.