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Recipes with pomegranate

5 recipes that use pomegranate, with photos, step-by-step instructions and cook times. The quickest, Kandahari pomegranate juice, takes 10 minutes. It is most often cooked with garlic, apple and blanched almonds.

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Trout with tarragon

In the river valleys of Racha, around Ambrolauri and Oni, cafés keep live trout in stone tanks fed by mountain streams, and the classic way to cook them is simply: stuffed with tarragon, garlic and a little salt, roasted or grilled over vine cuttings, and finished with a shower of pomegranate seeds and a squeeze of their juice. A common mistake is cooking the fish too long, which dries the delicate flesh. Chef's tip: slash the skin twice on each side so the heat reaches the thickest part evenly, then check by pressing the backbone: the flesh is done when it is opaque and lifts away in clean flakes.

30 minGeorgianFishGluten free
by KrazyBadal 0 views

Kandahari pomegranate juice

Kandahar's pomegranates, heavy fruits with dark ruby seeds and soft pips, are the pride of southern Afghanistan, and in October and November juice stalls in the city's bazaars press them to order in big iron hand presses. The juice is deep red, sweet with a clean sour finish and a faint tannic grip, drunk on its own in a tall glass, often with a pinch of salt. At home you can get almost the same thing with a citrus press or a blender. The bitterness that ruins many homemade glasses comes from crushing the white pith and hard pips, so blend the seeds only for a few seconds, or press the halves gently. Chef's tip: roll each whole pomegranate firmly on the worktop before cutting it, which bursts many of the seeds inside and makes juicing faster.

10 minAfghanDrinksVeganGluten free
by KrazyBadal 0 views

Anar ba golpar

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.

15 minPersianSnacks & StartersVeganGluten free
by KrazyBadal 0 views

Chiles en nogada

Chiles en nogada belong to Puebla and to September, when fresh walnuts, peaches, pears and pomegranates are all in season and Mexico celebrates its independence: the green chilli, white walnut sauce and red pomegranate are the colours of the flag. Roasted poblano peppers are stuffed with picadillo, a sweet-savoury hash of fruit, nuts and spices, then cloaked in nogada, a cool sauce of fresh walnuts, milk and fresh cheese. Our vegetarian picadillo uses mushrooms for the savoury depth that minced meat usually gives. It is served at room temperature, never hot, as a centrepiece for a celebration lunch. Chef's tip: soak the walnuts in milk overnight and rub off as much of the papery skin as you can; the skins make the nogada bitter and grey. Use a fresh cheese made with vegetarian rennet.

120 minMexicanVegetarianGluten free
by KrazyBadal 0 views

Tutti frutti

A jewel-bright juice of strawberries, peaches, red grapes, kiwi, pomegranate and passion fruit. Sweet, tangy and full of fruit, it's a treat for children and grown-ups alike. Serve cold or at room temperature.

15 minDrinksVeganGluten free
by KrazyBadal 0 views

Goes well with pomegranate