Granat Soup

Background

Granat Soup is a hearty, tangy-savoried bowl rooted in pomegranate-loving food traditions across parts of the Near East and Caucasus. The character of this soup comes from the duet of pomegranate juice and pomegranate molasses, which bring a bright, gently sweet acidity that plays beautifully with the richness of ground beef, the earthiness of red lentils, and the comfort of rice. Rounded out with tomato paste, warming cumin, fresh green notes from fresh parsley and fresh mint, and a savory base of chicken stock, it balances tartness and depth in each spoonful. A finish of crushed walnuts adds a pleasant, toasty crunch that contrasts the velvety broth.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 300 g ground beef
• 1 teaspoon cumin
• 2 tablespoons tomato paste
• 5 cups chicken stock
• 1/2 cup pomegranate juice
• 3 tablespoons pomegranate molasses
• 1/2 cup red lentils, rinsed
• 1/4 cup rice, rinsed
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley, plus more to garnish
• 2 tablespoons chopped fresh mint, plus leaves to garnish
• 1/4 cup crushed walnuts for serving

Before you start

Rinse the red lentils until the water runs clear to remove excess starch, and rinse the rice as well. Prep your aromatics by finely dicing the onion and mincing the garlic. Have the pomegranate juice, pomegranate molasses, tomato paste, and chicken stock measured and ready so the cooking flows smoothly.

Step-by-step cooking

1. Warm the olive oil in a heavy pot over medium heat. Add the onion with a pinch of salt and cook, stirring, until translucent and lightly golden, about 5 minutes.
2. Stir in the garlic and cook until fragrant, about 1 minute.
3. Add the ground beef. Cook, breaking it up, until browned. Season with the cumin, more salt, and black pepper.
4. Push the mixture to the side of the pot and add the tomato paste. Toast it in direct contact with the pot, stirring, for about 2 minutes, then fold it into the ground beef and onion mixture.
5. Pour in the chicken stock and the pomegranate juice. Add the rinsed red lentils and rice. Bring to a gentle simmer and cook until the grains are tender, about 20 minutes, stirring occasionally so the rice does not stick.
6. Stir in the pomegranate molasses. Taste and adjust with additional salt and black pepper as needed. Simmer to meld flavors for another 10 minutes.
7. Turn off the heat and fold in the chopped fresh parsley and fresh mint. Let the soup rest for 5 minutes so the flavors settle.
8. Ladle into bowls and finish with a scatter of crushed walnuts and a touch more fresh parsley and fresh mint if you like.

How to enjoy

Serve Granat Soup hot, garnished with extra fresh mint, a sprinkle of fresh parsley, and a handful of crushed walnuts for texture. The bright tang of pomegranate molasses and pomegranate juice is designed to be balanced by the savor of ground beef and the body provided by red lentils and rice; if you prefer a softer tartness, whisk in a splash more chicken stock to gently round it out, or for more tang, add a small extra drizzle of pomegranate molasses right before serving. A crusty side is a fine companion for dipping and scooping.

Tips and tweaks

• Depth and balance: The combination of tomato paste and pomegranate molasses is key. If the soup tastes too sharp, simmer a touch longer after adding the pomegranate molasses and adjust with a bit more chicken stock.
• Texture: For a thicker body, let the red lentils go a few minutes longer, or mash a small scoop of them against the side of the pot and stir back in.
• Herb finish: Add the fresh parsley and fresh mint off the heat to keep their aroma vivid.
• Make it kid-friendly: Reduce the pomegranate molasses slightly and increase the chicken stock for a milder tang.

Storage

Cool completely, then refrigerate in an airtight container for up to three days. As it sits, the rice and red lentils continue to absorb liquid; thin leftovers with a splash of warm chicken stock when reheating. Add a fresh handful of chopped fresh mint and fresh parsley right before serving to restore brightness.

Why it works

Layering flavor begins with aromatic onion and garlic in olive oil, builds savor with well-browned ground beef, and cultivates body through starches from red lentils and rice. The acidity of pomegranate juice and gloss of pomegranate molasses lift the richness, while tomato paste adds umami. Fresh accents from fresh parsley and fresh mint provide a clean finish, and a final sprinkle of walnuts adds contrast and crunch.