Pomegranate Soup

Get ready for a taste of the earthy flavors of beetroot and sweet-and-sour balance of pomegranate molasses with this rich, traditional Iranian soup. It’s the ultimate hearty appetizer that you can serve for special occasions, best paired with fresh pastries.

Pomegranate Molasses Soup

What is Pomegranate Molasses Soup?

Pomegranate molasses is made by evaporating the pomegranate juice through a slow simmer process. Because no boiling is involved, the molasses retains the pomegranate’s nutritional benefits.

The outcome is a highly concentrated juice with a beautiful ruby-red hue that is mildly sour and very sweet. It’s a common ingredient in many recipes, from Italian pasta sauce to Middle Eastern and Mediterranean dishes like Israeli couscous and Turkish rice dishes.

Pomegranate molasses has an intense flavor, which means that you need to use only a little bit at a time. It’s also very thick and viscous, so it’s best used in dishes where you can mix it with other ingredients.

If you like tart dishes, serve this soup with rice or some bread to help clean your palate between each forkful. If you want it even more sour, add a little lemon juice at the end.

Pomegranate Molasses Soup

How Long Can You Keep Pomegranate Molasses Soup?

Pomegranate molasses soup can last a long time in your fridge if kept untouched in an airtight container. The actual number of days will vary depending on the ingredients you add, and how you handled the food. For example, a batch made in the morning and minimally handled before serving at lunch will last longer.  However, don’t extend its shelf life over a week.

Pomegranate Molasses Soup

How to Make Pomegranate Soup?

Pomegranate soup is very easy to make. This recipe incorporates pomegranate molasses, which adds a rich flavor unique to Eastern, Middle Eastern, and Mediterranean cuisines.

The process is simple: saute your onions and garlic, add your spices while stirring well, add your mung beans and beetroot, pour water, and add your rice. Then sit back and wait for it to cook! Don’t forget to serve it with pomegranate seeds for some extra crunch.

Pomegranate Molasses Soup

How to Use Pomegranate Molasses Soup

Pomegranate molasses soup can be used in many dishes and is best served with fresh bread or rice to balance its richness. It’s best enjoyed hot so you get more of that hearty and comforting flavor. However, you can also enjoy it cold if you want a more refreshing experience.

If you’re looking to pair your pomegranate molasses soup with a hearty main Middle Eastern inspired main, try it with Middle Eastern flank steak or some beef gyros

Extra Tip for Making Pomegranate Molasses Soup

Pomegranate molasses can thicken when cooling. To avoid this, just add a little extra water to achieve your desired consistency!

  • Prep Time

    20 Minutes

  • Cook Time

    30 Minutes

  • Total Time

    50 Minutes

  • Serving



  • 1/4 cup of mung beans (soaked in water for 2 hours)
  • 1/2 beetroot (shredded)
  • 1/4 cup rice ( or you can use rice leftovers)
  • 4 tbsp pomegranate molasses
  • 1 onion (chopped)
  • 3 garlic cloves ( chopped)
  • 1 tsp cumin powder
  • 1/2 tsp chili powder
  • Salt and black pepper to taste
  • 4 cups water (add more if needed)
  • 2 tbsp olive oil
  • Yogurt and parsley for garnishing


  1. Sauté onion and garlic with olive oil until caramelized.
  2. Add the spices and stir well.
  3. Add the mung beans and beetroot. 
  4. Pour the water and add the rice and pomegranate molasses and let it cook for 15 minutes.
    Check if the beans are cooked and add water if needed.
    Serve hot and garnish with yogurt and chopped parsley.

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