pomegranates

This fragrant dish adds an exotic flavour to plain rice, delicious served with chicken kebabs

Zesty pomegranate rice

vegetable stock

basmati rice

tub pomegranateseeds

coriander seeds, crushed

tsp cumin

almonds

orange

Bring the stock and rice to the boil, then simmer for 10 mins. Drain the rice and set aside to rest for 5 mins.

Add the pomegranate, coriander seeds, cumin, most of the toasted almonds, orange zest and seasoning. Sprinkle with the remaining toasted almonds.

This sweet, meltingly-tender lamb makes a show-stopping dinner party dish

Slow-roast Persian lamb with pomegranate salad

pomegranate molasses

lemon

olive oil

garlic cloves,

onion, roughly chopped

shoulder of lamb, weighing about 1.6kg, lightly scored

parsley leaves

watercress

red onion, finely diced

Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around – not over – the lamb.

Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.

Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

Take your roast lamb game to the next level.

Roast lamb with pomegranate glaze

x 4kg lamb legs

oregano

garlic bulbs

(250 milliliters) pomegranate molasses

tbs sumac

Asian (red) eschalots, peeled

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981851972001&=domain=del

5348771529001-5981851972001

This beautiful, bold pomegranate sangria is made from wine, pomegranate juice, brandy, orange liqueur and autumn fruit. A perfect holiday punch!

Pomegranate Sangria

oranges, 1

(750 ml) bottle Spanish red wine (see note)

pomegranate juice,

orange liqueur,

brandy

lemon lemon

sugar

pomegranate arils,

Juice one of the oranges into a large pitcher. Cut the other orange in quarters, thinly slice, and set aside.

To the orange juice, add the wine, pomegranate juice, orange liqueur, brandy (or cognac), lemon juice and sugar. Stir until the sugar is dissolved. Stir in the apples, orange slices and pomegranate arils. Refrigerate overnight or at least a few hours before serving. Serve in wine glasses. (Ice is optional; I prefer it without as it dilutes the flavor.)

Note: Spanish wines, like Garnacha or Tempranillo, are great for sangria. Any merlot, pinot noir, malbec, or red zinfandel would also work well — really, as long as the wine tastes good on its own, it will work. And you don’t need to spend a lot – something in the $10-$15 price range is perfect.

In times of celebration, there's nothing better than a cold, bubbly drink. When serving a crowd, having a cocktail recipe that can be made by the pitcher is

A Pomegranate Sangria Recipe That'll Get Anyone in the Holiday Spirit

semisweet white wine

pomegranate juice

oranges, 1 juiced and 1 thinly sliced into rounds

pomegranate seeds

mint

sparkling Moscato

Pomegranate Sangria | POPSUGAR Food

In a large pitcher, mix together the white wine, pomegranate juice, orange liqueur, and freshly squeezed orange juice. Then, add the pomegranate seeds, orange slices, and mint. Keep in the refrigerator until ready to serve. When ready to serve, add the sparkling Moscato.

Fill glasses with ice. Pour sangria and fruit into glasses, and serve. Decorate glasses with extra mint leaves.

This 3-ingredient fruit salad with pomegranate, oranges and grapefruit makes a refreshing and pretty breakfast, side dish or dessert.

Winter Citrus & Pomegranate Fruit Salad

pomegranate

navel oranges

pink grapefruits

Place the pomegranate on a surface that won’t stain. Starting at the crown, cut a cross into the fruit about halfway down. Put a large bowl in the sink and, holding the pomegranate crown side down over the bowl, break it apart into quarters. Squeeze each quarter firmly over the bowl to release the seeds and juice, then bend each quarter back to release more seeds. (Don’t worry about getting all the seeds out. What you really want is the juice, so squeeze the pomegranate again to release the juice from any remaining seeds still attached to the fruit.) Pick out any bits of the white membrane so all that remains in the bowl are seeds and juice.

For the oranges and grapefruits, cut a slice off the top and bottom of each fruit so they sit flat on a cutting board. Using a sharp knife, work your way around the fruits to remove all the skin and pith. Cupping the fruit in one hand and working over the bowl, carefully cut the segments out from between the membranes. (Be sure to cut only until you reach the middle of the fruit!) Firmly squeeze the remaining membranes over the bowl to release all the juices. Cover and refrigerate until ready to serve. Be sure to serve this fruit salad in bowls, so the juice can be spooned up with the fruit.

Note: Pomegranate juice will stain wooden cutting boards and some countertops. To be safe, you can cut pomegranates on disposable plastic shopping bags.

Ditch the corn syrup and red dye and learn how to make homemade Grenadine for use in your favorite classics such as a Shirley Temple or Tequila Sunrise. You&#39;ll...

Homemade Grenadine

pomegranate juice, no sugar added

lemon juice

orange-flower water

Middle Eastern pomegranate molasses gives this salad a delicious tang

Mediterranean feta salad with pomegranate dressing

red peppers

3medium aubergines

cinnamon

green bean

red onion

feta cheese

parsley

garlic

Heat oven to 200C/fan 180C/gas 6. Heat the grill to its highest setting. Cut the peppers into quarters, then place them, skin-side up, on a baking sheet. Grill until blackened. Place in a plastic bag, seal, then leave for 5 mins. When cool enough to handle, scrape skins off, discard, then set the peppers aside.

Place the aubergines on a baking tray, drizzle with olive oil and cinnamon, then season with salt and pepper. Roast until golden and softened – about 25 mins.

Meanwhile, combine all the dressing ingredients and mix well. To serve, place the aubergines, green beans, onion and peppers on a large serving plate. Scatter with the feta and pomegranate seeds. Pour the dressing over, then finish with the parsley.

Inspired by the flavors of Egypt, this gorgeous barley salad is adorned with feta, scallions, pistachios, raisins and pomegranate seeds.

Egyptian Barley Salad with Pomegranate Vinaigrette

pearl barley

Salt and pepper

extra virgin olive oil,

pomegranate molasses (see note)

cumin

cilantro

golden raisins

pistachios

oz feta cheese,

scallions, green parts only, thinly sliced (you'll need 4 to 6 scallions)

Bring 4 quarts water to boil in a large pot or Dutch oven. Add barley and 1 tablespoon salt, return to boil, and cook until tender, about 45 minutes, or according to package instructions. Drain barley, spread onto rimmed baking sheet, and let cool completely, about 15 minutes.

In a large bowl, whisk together the oil, pomegranate molasses, lemon juice, sugar, cinnamon, cumin, and &frac14; teaspoon salt.

Add the barley, cilantro, raisins, and pistachios (or walnuts) and gently toss to combine. Season with salt and pepper to taste. Spread barley salad evenly on serving platter and arrange feta, scallions, and pomegranate seeds in separate diagonal rows on top. Drizzle with extra oil and serve.

Make Ahead: The cooked barley and vinaigrette can be refrigerated separately for up to 3 days. To serve, bring barley and vinaigrette to room temperature, whisk vinaigrette to recombine, and continue with step 3, seasoning to taste as necessary. Dressed salad can be held up to 2 hours at room temperature before serving.

Note: Pomegranate molasses is sold at some large grocers, Whole Foods or Middle Eastern markets. You can also buy it online.

Top 9 pomegranates recipes from across the web

The most viewed pomegranates recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Zesty pomegranate rice

Slow-roast Persian lamb with pomegr...

Roast lamb with pomegranate glaze

Pomegranate Sangria

A Pomegranate Sangria Recipe That'l...

Winter Citrus & Pomegranate Fruit S...

Homemade Grenadine

Mediterranean feta salad with pomeg...

Egyptian Barley Salad with Pomegran...

Top 9 pomegranates recipes from across the web

The most viewed pomegranates recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Zesty pomegranate rice

Slow-roast Persian lamb with pomegr...

Roast lamb with pomegranate glaze

Pomegranate Sangria

A Pomegranate Sangria Recipe That'l...

Winter Citrus & Pomegranate Fruit S...

Homemade Grenadine

Mediterranean feta salad with pomeg...

Egyptian Barley Salad with Pomegran...

The most viewed pomegranates recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine