pomegranate seeds

This vegetarian sheet-pan supper has verve to spare. You will need two sheet pans to make it, but that’s about all the kitchen equipment necessary. On one of them, spice-coated chickpeas are roasted until golden and crisp, while juicy peppers, tomatoes and onions caramelize on the other. Handfuls of bright fresh herbs and sweet pomegranate seeds add color and crunch. Serve this by itself for a light dinner, or with couscous or rice for something more substantial.

Crispy Spiced Chickpeas With Peppers and Tomatoes

chickpeas,

olive oil

cumin

coriander

turmeric

cayenne

fine sea salt,

thyme

red, orange bell peppers

tomatoes,

red onion, sliced

jalapeños, stem and seeds removed, sliced

lemon

garlic clove,

herbs (any combination of parsley, cilantro, mint

Couscous

Heat the oven to 450 degrees and arrange racks on the top and bottom thirds of the oven.

In a large bowl, toss chickpeas with 2 tablespoons oil, the cumin, coriander, turmeric, cayenne and 1/2 teaspoon salt until evenly coated. Spread onto a rimmed sheet pan in a single layer and top with 3 thyme sprigs.

On a second sheet pan, combine bell peppers, tomatoes, onion, jalapeños and remaining thyme sprigs with 2 tablespoons oil and remaining 1/2 teaspoon salt. Spread vegetables into one layer.

Place chickpea pan on the bottom rack and vegetables on the top rack and roast for 10 minutes. Switch pan positions. Roast chickpeas until crisped but still tender, about 5 minutes, and roast vegetables until golden brown, about 10 minutes. If the vegetables are tender but not browned, place the pan under the broiler for 1 to 2 minutes to caramelize. Discard thyme sprigs.

While the chickpeas and vegetables roast, whisk lemon juice, garlic and remaining 1/4 cup oil in a small bowl. Season with salt to taste.

Arrange vegetables on a large platter and drizzle with half the dressing, then top with crispy chickpeas, fresh herbs and pomegranate seeds. Drizzle remaining dressing over everything. Serve with couscous or rice, if you like.

This twist on the classic orange-and-walnut-studded cranberry relish has pomegranate and pistachios, which fleck the intense red berries with bits of green. You can make the cranberry mixture a day ahead, but don’t add the nuts and pomegranate seeds until just before serving to preserve the crunch.

Cranberry-Pomegranate Relish

cranberries (3 cups)

honey,

pistachios

Place cranberries and honey in a food processor. Pulse until chopped (but not too finely), then taste and stir in more honey if needed. At this point, the relish can be refrigerated for up to 24 hours before serving. If the liquid separates, give it a stir.

Stir pistachios and pomegranate seeds into cranberry mixture and serve.

Roasting brussels sprouts brings out their nutty sweetness and keeps them crisp-crunchy around the edges. Tossing them with walnuts and tangy, jewel-like pomegranate seeds adds texture and brightness. It’s worth seeking out pomegranate molasses (widely available in most large grocery stores) to finish this dish. But if you can't find it, don’t let it stop you from make this celebration-worthy side.

Brussels Sprouts With Walnuts and Pomegranate

brussels sprouts,

Kosher salt and black pepper

walnuts

pomegranate seeds,

Pomegranate molasses, for drizzling (optional)

Flaky salt, to serve

Heat the oven to 425 degrees. In a large bowl, toss brussels sprouts with the olive oil. Season well with the salt and black pepper and toss again. Spread everything evenly on a sheet pan cut-side-down and roast until crisp and deeply golden brown, about 25 to 30 minutes, flipping the sprouts halfway through to ensure even browning.

Meanwhile, toast the walnuts in a skillet over medium-low heat, stirring frequently to ensure they don’t burn, about 4 to 5 minutes. Remove from heat and set aside.

When the brussels sprouts are done roasting, toss them with the toasted walnuts and the pomegranate seeds. Drizzle with the pomegranate molasses (about 1 teaspoon or so), if using. Season with flaky salt.

A hearty sweet and savory salad for wintry weather.

Roasted Pear Salad With Endive, Pomegranate, Blue Cheese, and Hazelnut Vinaigrette Recipe

For the Hazelnut Vinaigrette

honey

balsamic vinegar

hazelnuts

salt and black pepper

For the Pears

butter

sugar

bosc pears, slightly underripe, cored, halved, and cut into 1/4-inch slices

For the Salad

Belgian

frisée

(about 8 ounces) baby arugula

Gorgonzola, Stilton, or Cabrales cheese

pomegranate

Make the vinaigrette: Combine honey, vinegar, and hazelnuts in a medium bowl and whisk to combine. Place bowl on top of kitchen towel rolled into a ring to keep it steady, and slowly pour olive oil into bowl while whisking constantly. Vinaigrette should form a semi-stable emulsion. Season to taste with salt and pepper, then aside in the fridge.

For the pears: Heat butter in a 12-inch heavy bottomed skillet over medium-high heat until foaming subsides. Add sugar and swirl until melted and starting to brown. Add pears and toss to coat. Cook, tossing occasionally until pears are softened but still retain some texture and exteriors are a burnished, glazy brown, about 4 minutes total. Transfer to a large plate and allow to cool completely.

To serve: Combine endives, frisée, arugula, and pears in a large bowl and drizzle with 6 tablespoons vinaigrette. Season to taste with salt and pepper. Gently toss with hands until evenly coated with vinaigrette. Taste and add more vinaigrette or salt and pepper as necessary. Add cheese and pomegranate and toss briefly. Serve immediately.

This recipe is inspired by the thin, heavily spiced Pakistani patties known as chapli kebabs, which are typically drizzled with green chutney and served wrapped in warm naan. This version replaces naan with buns and welcomes the classic crunch of iceberg lettuce. But what really sets these burgers apart are the other flavorful toppings and condiments: thinly sliced onions, tomatoes and cucumbers, <a href="https://cooking.nytimes.com/recipes/1019440-herbed-yogurt">a creamy herbed yogurt,</a> and tomato ketchup spiked with tamarind paste. Take a few extra minutes to put together the sauces — the mouthwatering tang, sweetness, creaminess and spice they'll add will make all the difference.

Chapli Burgers

coriander seeds

Sea salt

beef

yellow onion, minced

tomato,

garlic,

ginger

jalapeño, seeded and minced

red-pepper flakes

garam masala

cumin powder

cilantro leaves and tender stems

Neutral oil

Burger buns

Iceberg lettuce

Tamarind ketchup (see recipe)

Herbed yogurt (see recipe)

Persian cucumbers, red onions and tomatoes

Place coriander seeds in a small saucepan, and set over medium heat. Swirling pan, lightly toast seeds for 2 minutes until fragrant. Remove from heat, and finely pound in a mortar and pestle with a pinch of salt (alternatively, use a spice grinder or small food processor). Add pomegranate seeds, and coarsely pound (it’s fine if the inner seed does not break down). Scrape paste into a large mixing bowl.

Add beef, onion, tomato, garlic, ginger, 1/2 jalapeño, pepper flakes, garam masala, cumin, 1/4 cup cilantro, egg and 2 teaspoons salt. Use hands to knead mixture until combined.

Fry a quarter-size piece of the mixture, and taste. Adjust seasoning with salt and spices.

Line a baking sheet with parchment paper. Divide meat mixture onto parchment into 6 balls, and flatten into thin, 4-inch-round patties.

Set a large cast-iron pan over high heat. Add 2 tablespoons oil. When it shimmers, lay three patties into the pan, and cook for 2 minutes on each side until browned, then set aside on a plate. Drain grease from pan, and wipe with a paper towel, then cook remaining patties. (Alternatively, grill burgers over high heat for 2 minutes per side until browned.)

Serve immediately on toasted buns with <a href="https://cooking.nytimes.com/recipes/1019439-tamarind-ketchup">tamarind ketchup,</a> <a href="https://cooking.nytimes.com/recipes/1019440-herbed-yogurt">herbed yogurt</a> and other garnishes.

Extra-virgin olive oil gives this easy cake richness and a tender crumb. The cake keeps well for several days, as does the syrup, so it makes sense to prepare it in advance. However, wait to add the syrup until the day you serve it.

Olive Oil-Walnut Cake With Pomegranate

extra-virgin olive oil,

all-purpose flour,

100 grams toasted, chopped walnuts

baking powder

fine sea salt

eggs,

granulated sugar

buttermilk

vanilla extract

orange zest

orange juice (from 3 medium oranges)

cinnamon stick

cloves

crème fraîche, lightly whipped cream

pomegranate seeds (arils)

Heat oven to 350 degrees. Lightly oil sides and bottom of a 9-inch springform pan or cake pan. Place a parchment circle in bottom of pan and lightly oil parchment. Dust with flour and shake off excess. Set pan aside.

Add the walnuts to a food processor and grind to a coarse powder. Place ground walnuts in a bowl, and add 1 cup flour, baking powder and salt. Stir and set aside.

In the bowl of a stand mixer, beat the egg whites until stiff. With a rubber spatula, transfer the whites to a sheet of parchment or to a separate bowl.

Put egg yolks in the bowl of stand mixer fitted with the whisk attachment. Add sugar and whisk on low speed until sugar is dissolved. Then increase speed and continue beating, scraping down sides of the bowl as necessary, until the mixture is pale yellow and thick, about 5 minutes.

Beat in buttermilk, vanilla extract and orange zest, then slowly add the flour mixture at low speed. Slowly add 1/2 cup/120 milliliters olive oil and beat for a minute or so to combine. Using a rubber spatula, quickly fold in the reserved beaten egg whites. (First, fold in 1/3 of the whites to lighten the batter, then fold in remaining whites.) Scrape batter into prepared cake pan, put pan on a baking sheet and place in oven on middle shelf.

Bake for 50 minutes to 1 hour, until a skewer inserted in the cake comes out clean. Cool in the pan on a rack, then invert onto a cake plate.

Meanwhile, make the syrup: In a small saucepan, put sugar, orange juice, cinnamon stick and cloves. Simmer over medium heat until slightly thickened, about 10 minutes. Let cool. Spoon half the syrup over top of cooled cake. Cut cake into wedges and serve with a dab of crème fraîche, if desired. Spoon more syrup over each portion. Sprinkle with pomegranate seeds.

The rose petals look lovely here, but don’t worry if you can’t get hold of any. With the pomegranate seeds there, the granita looks wonderful without them. Be sure to leave enough time for the liquid to properly freeze into crystals, about 8 to 10 hours.

Pomegranate and Rose Granita

mint (5 grams)

rose water

rose petals

Add sugar and 7 tablespoons/100 milliliters water to a small saucepan and place over high heat. Stir continuously, until sugar has dissolved and the liquid comes to the boil.

Add mint, reduce the heat to medium-low and simmer for 1 minute, stirring occasionally.

Remove from heat and set aside to cool, about 20 minutes. Strain the syrup into a large bowl, pressing on the mint to extract the water. Discard the mint.

Whisk the pomegranate juice and rose water into the syrup until combined. Pour into a container and freeze for 2 to 3 hours, until clumps form and the edges are solid. (The shallower the container, the shorter the freezing time.) Use a fork to separate the crystals and freeze for another 2 hours. Repeat with the fork again, scraping the tines across the frozen mixture, and continue this process until the liquid has frozen into separate crystals throughout, about 8 to 10 hours total.

Just before serving, divide the granita between small glasses and sprinkle with the pomegranate seeds and rose petals.

Fesenjoon hails from the verdant northern Iranian hills and coast, where pomegranate and walnut trees grow. Taking its flavor cues from the land, this stew braises bone-in chicken thighs in a blend of toasted walnuts, pomegranate juice and pomegranate molasses. As the sauce cooks, it thickens and deepens to a shade of dark brown similar to that of mole poblano. You’ll need to thin it out with water to prevent it from becoming overly sticky and syrupy. The sweet and sour flavors of the pomegranate, along with the silky texture the walnuts bring to the stew, make it one of the most elegant dishes in Persian cuisine.

Khoresh-e Fesenjoon (Persian Chicken Stew With Pomegranate and Walnuts)

walnut pieces (about 4 cups)

bone-in chicken thighs (about 2 1/4 pounds)

yellow onion, thinly sliced

pomegranate juice

pomegranate molasses, plus more as needed

saffron threads

Pomegranate seeds,

Polo Ba Tahdig (Persian Rice With Bread Crust),

Mast-o Khiar yogurt,

Salad-e Shirazi,

Heat oven to 350 degrees. Spread walnuts out on a baking sheet and toast until golden brown inside, about 12 minutes. Set aside to cool to room temperature.

Remove chicken skin and discard or save for another use. In a large bowl, season the chicken with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.

Set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add oil and carefully lay chicken thighs into the pot in a single layer. It is crucial to leave space between the pieces to allow steam to escape, so brown chicken in batches if necessary. Cook until browned on both sides, flipping halfway through, 3 to 4 minutes per side. Remove chicken from pot and set aside. Add onion to pot with a pinch of salt and cook, stirring regularly, until soft and golden brown, 16 to 18 minutes.

In a food processor, grind the cooled walnuts as finely as possible without turning them into a paste. (Alternatively, you can chop the walnuts as finely as possible by hand.) Add 2 cups pomegranate juice and 1/4 cup molasses to the walnuts and continue blending until you have a very smooth paste.

Add the walnut paste and remaining pomegranate juice to the pot. Season with salt and partly cover with a lid. Cook over low heat, stirring frequently, for about 2 hours. If the sauce begins to stick, stir in 1/4 cup water. The sauce will thicken and change color as it cooks, turning a deep, dark brown, similar to mole poblano.

Add the saffron, and taste the sauce. Adjust seasoning with salt, pepper and pomegranate molasses as needed. The sauce should be delightfully sweet and sour, so add up to 2 teaspoons sugar, if needed, if it’s too tart.

Add the chicken to the sauce and simmer, uncovered, for 45 minutes, or until chicken is falling off the bone. Keep stirring regularly — the sauce should be thick, but not so thick that it sticks to the bottom of the pot, so add a splash of water as needed to prevent burning. Use a large spoon to skim away any walnut oil that has pooled on top of the stew. Taste and adjust seasoning, transfer to a serving dish and garnish with a sprinkling of fresh pomegranate seeds. Serve hot, with Persian rice, mast-o khiar and salad-e Shirazi if you like.

Here is a dish that melds the best flavors of summer into a robust salad. Yotam Ottolenghi calls for cherry tomatoes, but summer’s best tomatoes would also be right at home among the feta, mint and za’atar, the Middle Eastern spice blend. Serve it alongside grilled meat, preferably in the back yard, summer nipping at the heels.

Yotam Ottolenghis Tomato and Pomegranate Salad

za’atar

yellow bell pepper, seeds removed and very thinly sliced

red onion, peeled and very thinly sliced

basil

mint leaves, torn into pieces

lemon juice

Flaky sea salt

manouri or feta cheese,

Halve or quarter the tomatoes so that they are all roughly the same size, and place them in a large mixing bowl.

Mix the za’atar with 1 1/2 tablespoons of olive oil, and set aside.

To the bowl with tomatoes, add the pomegranate seeds, sliced pepper and onion, the herbs, lemon juice, the remaining 2 tablespoons of oil and 1 teaspoon of salt. Gently mix the salad, then transfer it to a large shallow bowl or serving platter, and dot it with the cheese. Drizzle the za’atar mixture over the salad and serve.

Sweet, tropical, and packed with nutrients, this green smoothie is a treat for your taste buds and your body!

Green Pomegranate Smoothie

Cup Spinach

Banana, frozen

Strawberries

Cup Pomegranate Seeds

Cup Almond Milk, unsweetened

Cup Coconut Milk, unsweetened

Cup Coconut, unsweetened flakes

Teaspoon Cinnamon, ground

Add ingredients in the order listed and blend until smooth.

Shake up your breakfast (or dinner) rotation with a bowl of hearty, saucy goodness.

Japanese Shakshuka

For the Tofu Labneh:

tofu

red miso

For the Roast Kabocha Squash:

¼ medium (10 ounces) kabocha squash, seeded and flesh cut into ½-inch wedges

olive oil, divided

Kosher salt,

For the Shakshuka:

garlic cloves,

unsalted butter

all-purpose flour

curry powder

harissa paste

tomatoes

Parsley leaves,

milk bread,

How To Make A Rich and Spicy Japanese Curry Shakshuka

This impressive vegetarian dish is not only tasty but also light on the washing up, which is always a good thing!

One-bowl vegetarian kibbeh with vine leaves

onion, finely chopped

allspice

tsp coriander

tsp sweet paprika

eggplants,

(100 grams) pine nuts

haloumi, grated

red onion, thinly sliced

tbs red wine vinegar

Pomegranate seeds, marinated labneh and baby parsley leaves, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

5348771529001-5853640786001

Take shop-bought hummus to new heights with a topping of pickled red onion and pomegranate seeds. Serve with pitta bread as a party snack or a weekend lunch

Top 22 pomegranate seeds recipes from across the web

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Top 22 pomegranate seeds recipes from across the web

The most viewed pomegranate seeds recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Spiced Chickpeas With Pepper...

Cranberry-Pomegranate Relish

Brussels Sprouts With Walnuts and P...

Roasted Pear Salad With Endive, Pom...

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Olive Oil-Walnut Cake With Pomegran...

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The most viewed pomegranate seeds recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine