Anar ba golpar
انار دانکرده با گلپر · Pomegranate seeds with golpar and salt for Yalda night
On Yalda night, the longest night of the year in late December, a bowl of jewel-red pomegranate seeds sits at the centre of the korsi in homes from Tehran to Shiraz, symbolising the dawn and the return of light. Many families sprinkle the seeds with golpar (ground Persian hogweed) and a little salt, which makes the sweet-sour fruit taste brighter and more savoury, almost like a salad. A common mistake is bashing the fruit too hard to free the seeds, which bursts them and leaves a puddle of juice. Chef's tip: seed the pomegranates under a bowl of water; the seeds sink, the white pith floats and the juice doesn't stain the kitchen.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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What you'll need
Spices & pantry
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Method
0/3 doneStep 1: Score the skin of each 3 large ripe pomegranates around its middle and pull it into halves. Hold each half cut-side down under a large bowl of water and break it apart with your fingers, rubbing the seeds free.
10 minStep 2: Skim off the floating pith, drain the seeds in a sieve and pat them dry on kitchen paper.
3 minStep 3: Tip into a serving bowl, sprinkle with the 1 tsp ground golpar (Persian hogweed) and ¼ tsp fine salt and toss gently just before serving.
2 min
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 2 g
- Carbs
- 24 g
- Fat
- 1 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does anar ba golpar take?
- About 15 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
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