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Recipes with pomegranate juice

3 recipes that use pomegranate juice, with photos, step-by-step instructions and cook times. The quickest, Rummaniyeh, takes 65 minutes. It is most often cooked with pomegranate molasses, pomegranate seeds and sugar.

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Narsharab

Goychay, in the plains of central Azerbaijan, holds a pomegranate festival every November, and narsharab is its most prized product: pomegranate juice boiled slowly in wide copper pans until it turns dark, glossy and sour-sweet, sometimes spiced with coriander, basil and cinnamon. It is poured over grilled fish, lamb kebabs and the Novruz plov, and a bottle sits in every Baku kitchen. A common mistake is boiling it too hard at the end, which scorches the sugars and makes it bitter. Chef's tip: stop when it coats the back of a spoon; it thickens a lot as it cools.

120 minAzerbaijaniChutneys & DipsVeganGluten free
by KrazyBadal 0 views

Ash-e anar

Ash-e anar is a soup for Yalda, the long December night when families across Tehran, Tabriz and Mashhad stay up late with pomegranates, watermelon and poetry. Fresh pomegranate juice and molasses give the broth a sour-sweet ruby colour, thick with split peas, rice and a mass of parsley, coriander, mint and spring onion. Many families drop in small meatballs; this version leaves them out and finishes with a sizzling garnish of dried mint in oil (nana dagh) for depth. The common mistake is adding the pomegranate too early, which dulls the colour to brown; it goes in for the last half hour. Chef's tip: taste and balance at the end with sugar or more molasses; the soup should make your mouth water, sour first and sweet after.

100 minPersianSoupsVeganGluten free
by KrazyBadal 0 views

Rummaniyeh

Rummaniyeh, from rumman (pomegranate), is a Gazan autumn dish made when the pomegranates ripen: brown lentils and cubes of aubergine cooked to a thick, earthy stew, soured with pomegranate juice and molasses, enriched with tahini and finished with a sizzling oil of garlic, dill and chilli. It is eaten warm or at room temperature, scooped up with bread, and keeps well for days. Common mistake: adding the tahini over a high heat, where it seizes and turns grainy; stir it in off the boil. Chef's tip: fry the garlic and dill only until the garlic is pale gold; brown garlic tastes bitter against the sour fruit.

65 minPalestinianVegetarianVeganGluten free
by KrazyBadal 0 views

Goes well with pomegranate juice