Tag: Pomegranate Molasses

Sumac Scented Eggplant and Chickpeas

Have you ever used ground sumac? Ground sumac is made from dried ground berries from the sumac bush, which is native to the Middle East. The flavor is similar to lemons, sour and tangy, but less tart than lemon juice.

I purchased ground sumac a while back patiently waiting for the “right” recipe to cross my path. After receiving eggplant in my most recent Hungry Harvest, I came across this recipe for Sumac Scented Eggplant and Chickpeas, which I knew I had to make!

I ended up cooking dried chickpeas in an electric pressure cooker, made my own pomegranate molasses, but using canned chickpeas and store bought pomegranate molasses works just as well. I adapted this recipe from New York Times Cooking.

Ingredients:

  • ½ cup olive oil, divided 
  • 2 pounds eggplant, cut into 1-inch cubes
  • Salt and pepper, to taste 
  • 1 (28-ounce) can crushed tomatoes
  • 1 tablespoon ground sumac
  • 3 garlic cloves, minced
  • 3 tablespoons pomegranate molasses
  • 2 cups cooked chickpeas, or 1 (14-ounce) can chickpeas, drained
  • 4 scallions, sliced, light green and white parts separated from dark green parts
  • 1/4 cup chopped fresh mint, plus more for garnish
  • 2 cups cooked white rice, for serving
  • ½ cup Greek yogurt, for serving (omit for dairy free/vegan)
  • Toasted pita, for serving (omit for gluten free)

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Pomegranate Mustard Roasted Brussels Sprouts

I absolutely love roasted vegetables, and Roasted Brussels Sprouts are a favorite of mine. Something magical happens in the oven!

I’ve had a hankering for Brussels sprouts for a while now, but was in the mood for a vegetarian version (a.k.a. not cooked in bacon).

This recipe for Pomegranate Mustard Roasted Brussels Sprouts balances the heat from stone ground mustard with tangy pomegranate molasses, a syrup made from cooked down pomegranate juice. Typically used in Middle Eastern recipes, pomegranate molasses can be found in most supermarkets today. Or, you can make your own at home; I have a recipe for it here. You could also substitute in honey, but use half as much; pomegranate molasses isn’t very sweet. To make a paleo-friendly version, look for unsweetened pomegranate molasses, or omit the sugar all together when making it at home.

The roasted Brussels sprouts are then topped with toasted walnuts and fresh pomegranate seeds to finish it off. Yum!

Ingredients:

  • 2 pounds Brussels sprouts
  • 3 tablespoons olive oil
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons stoneground mustard
  • 3/4 teaspoon salt, plus more to taste
  • 1/2 teaspoon ground pepper
  • 1 tablespoon unsalted butter (or olive oil to make vegan/dairy free)
  • 1/2 cup walnuts, roughly chopped
  • 1/2 cup pomegranate seeds

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Pomegranate Glazed Lamb Meatballs

My goodness the holidays are approaching quickly. What happened to 2016?!

This is the time of year for parties and of course party appetizers. This party appetizer for Pomegranate Glazed Lamb Meatballs is so simple to make, but it is fancy enough to serve at a dinner party.

I found this recipe in New York Times’ cooking section and just had to try it out. Lamb meatballs with a pomegranate molasses glaze? Sign me up!

I served the Pomegranate Glazed Lamb Meatballs with some plain Greek yogurt with mint leaves mixed in, simple but a great complement!

Ingredients:

Lamb Meatballs:

  • 1 tablespoon olive oil
  • 1 pound ground lamb
  • 1 garlic clove, minced
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • the zest of 1 orange
  • 3 tablespoons pomegranate molasses (recipe below)
  • 1/2 cup 2% plain Greek yogurt
  • 1 tablespoon fresh mint leaves, chopped
  • 2 tablespoons pomegranate seeds, for garnish
  • Chopped fresh mint, for garnish

Pomegranate Molasses:

  • 2 cups pomegranate juice
  • 1/4 cup sugar
  • 2 tablespoons lemon juice

Continue reading Pomegranate Glazed Lamb Meatballs

Fesenjan Persian Chicken Stew with Walnut and Pomegranate Sauce

I am still working through my supply of pomegranates; I’m having so much fun finding different ways to use the arils!

This recipe caught my eye immediately during my search for pomegranate recipes. It uses both pomegranate molasses (made from pomegranate juice) and pomegranate arils.

Fesenjan is a Persian stew made with ground walnuts, pomegranate molasses, and typically chicken.

And, well, it’s not the prettiest dish I’ve ever made but the flavors are absolutely fantastic!

This recipe is from Simply Recipes.

Ingredients:

Chicken Stew:

  • 2 medium yellow onions, chopped
  • 2 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 5 tablespoons pomegranate molasses (recipe below)
  • 1/2 pound walnut halves (about 2 cups)
  • 2 lbs boneless skinless chicken breasts, cut into bite size pieces,
  • 2 cups chicken stock
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground black pepper
  • Salt
  • 1/2 cup fresh pomegranate seeds, for garnish
  • chopped fresh parsley, for garnish

Pomegranate Molasses:

  • 2 cups pomegranate juice
  • 1/4 cup sugar
  • 2 tablespoons lemon juice

Continue reading Fesenjan Persian Chicken Stew with Walnut and Pomegranate Sauce

Cranberry Pomegranate Sauce

 

My house is filled with pomegranates and pomegranate arils. Being a food blogger is tough 🙂

Thanksgiving is tomorrow, so I wanted to share a recipe for one of my favorite Thanksgiving dishes: cranberry sauce!

This recipe uses pomegranates two ways: in a pomegranate molasses and as whole arils, or seeds. Pomegranate molasses can be found in well-stocked grocery stores or Middle Eastern food stores. But I also show you how to make it below if you so wish.

Ingredients:

Cranberry Sauce:

  • 1 bag (16 oz.) cranberries, thawed if frozen
  • 2/3 cup packed dark brown sugar (or light brown sugar to make less sweet)
  • 4 tablespoons pomegranate molasses (recipe below)
  • 3 sprigs fresh thyme
  • 2 containers POM POMS Fresh Arils (about ~1.5 cups)
  • the juice and zest of 1/2 lemon

Pomegranate Molasses:

  • 2 cups pomegranate juice
  • 1/4 cup sugar
  • 2 tablespoons lemon juice

Continue reading Cranberry Pomegranate Sauce

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