WHAT TO DO WITH POMEGRANATE RECIPES
POMEGRANATE CHICKEN WITH ALMOND COUSCOUS - BBC GOOD FOOD
Jazz up chicken breasts in this fruity, sweetly spiced sauce with pomegranate seeds, toasted almonds and tagine paste
Provided by Cassie Best
Categories Dinner, Main course
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Boil the kettle and heat the oil in a large frying pan. Put the couscous in a bowl with some seasoning and crumble in half the stock cube. Add the onion to the pan and fry for a few mins to soften. Pour boiling water over the couscous to just cover, then cover the bowl with a tea towel and set aside.
- Push the onion to one side of the pan, add the chicken fillets and brown on all sides. Stir in the tagine paste or harissa and the pomegranate juice, then crumble in the rest of the stock cube and season well. Simmer, uncovered, for 10 mins until the sauce has thickened and the chicken is cooked through. Stir through the pomegranate seeds, saving a few to scatter over before serving.
- After 5 mins, fluff up the couscous with a fork and stir through the almonds and mint. Serve the chicken on the couscous with the sauce spooned over.
Nutrition Facts : Calories 590 calories, FatContent 20 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 50 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 4 grams fiber, ProteinContent 50 grams protein, SodiumContent 0.4 milligram of sodium
ORANGE POMEGRANATE SALMON RECIPE: HOW TO MAKE IT
A colorful, festive salmon dish makes an impressive addition to your holiday table—and it is as delicious as it is beautiful. What will no one guess? How easy it is to cook. I serve this with roasted baby potatoes and asparagus for a showstopping meal that is wonderful for special occasions. —Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Dinner
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Place a 28x18-in. piece of heavy-duty foil in a 15x10x1-in. baking pan. Place onion slices in a single layer on foil. Top with salmon; sprinkle with salt. Arrange orange slices over top. Sprinkle with pomegranate seeds; drizzle with oil. Top with a second piece of foil. Bring edges of foil together on all sides and crimp to seal, forming a large packet., Bake until fish just begins to flake easily with a fork, 25-30 minutes. Be careful of escaping steam when opening packet. Remove to a serving platter; sprinkle with dill.
Nutrition Facts : Calories 307 calories, FatContent 19g fat (3g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 274mg sodium, CarbohydrateContent 8g carbohydrate (6g sugars, FiberContent 1g fiber), ProteinContent 26g protein. Diabetic Exchanges 4 lean meat
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From foodnetwork.com
Reviews 4.6
Total Time 5 minutes
Category beverage
Cuisine american
Reviews 4.6
Total Time 5 minutes
Category beverage
Cuisine american
- Combine the vodka, orange liqueur, pomegranate juice, and lime juice in a pitcher and refrigerate until ready to use. Pour the mixture into frozen martini glasses with a twist of lime peel and serve immediately.
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Khoresh morgh nardooni (also called anar mosama) is a deeply flavorful dish from the northern provinces of Iran. It is wonderful for Shab-e Yalda, the Iranian celebration of the winter solstice, or for any holiday celebration. Pomegranates on Yalda symbolize a red dawn: the emergence of light and brighter days ahead. Here, the combination of pomegranate molasses and pomegranate seeds showcase the various ways the fruit is used in Iranian cuisine. While not traditional, some preparations, such as this one, use tomato paste for added depth and vibrancy. Serve this with Persian rice, a side of fresh herbs, radishes and scallions.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
- Garnish with reserved pomegranate seeds and mint leaves, and serve over rice with a side of fresh herbs, radishes and scallions.
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Reviews 3.8
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Reviews 3.8
- Combine Champagne, rum, and pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in lemon slices, pomegranate seeds, and mint leaves. Add ice block to bowl.
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POMEGRANATE SYRUP RECIPE - NYT COOKING
Pomegranate syrup begins with juice: Grind the arils (the seeds plus their red pulp) in a food mill, then pass the juice through cheesecloth. Or grind them briefly in a blender and strain through a cheesecloth. The latter can cloud the juice but it does not affect the flavor. A large pomegranate will produce from three-quarters to one cup of juice.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Calories 188 per serving
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Reviews 4
Total Time 1 hours
Calories 188 per serving
- For the best result, pour into a bottle or jar that has been sterilized (boil it and its lid for 10 minutes). The syrup will hold in the refrigerator for about three months.
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Reviews 5
Total Time 50 minutes
Calories 144 calories per serving
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Reviews 5
Total Time 50 minutes
Calories 144 calories per serving
- In a large saucepan, combine the cranberries, orange, sugar and honey. Cook and stir over medium heat for 15-20 minutes or until berries pop and mixture is thickened. Stir in pomegranate seeds; cook 2 minutes longer. , Remove from the heat; stir in walnuts and orange zest. Serve warm or chilled.
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