One ingredient 5 ways: Pomegranate
February 26, 2018 | 7:57 PM
by Times News Service
Pomegranate jelly is very easy to make and is very delicious.


In a medium mixing bowl, add 425g jar of roasted peppers, drained and mashed with a fork. Add 1/4 teaspoon salt, 1 tablespoon lemon juice, 1 tablespoon pomegranate juice (molasses) and 1 small hot pepper chopped fine or Tabasco sauce to taste. Mix well, let stand overnight. Add 1/4 cup bread crumbs and 85g chopped walnuts before serving with chips.


Cut 2 medium size cantaloupe in half making zigzag cuts. Scoop out and discard seeds. Cut melon fruit into bite-size pieces; drain melon pieces and shells. Slice off the bottom of each half a little so it will sit better. Mix melon pieces with 2 cups diced cold cooked chicken and spoon equal portions into empty shells. Top with 1/2 cup seedless green grapes and seeds from 1 pomegranate. Garnish with 1 small kiwi, sliced. Prepare lime-honey dressing; pour over and serve. To make the dressing mix together 4 tablespoons each lime juice and honey with 1/4 teaspoon each ground coriander and nutmeg.


Cut 5 large fully ripe pomegranates in halves horizontally. Place halves in fruit juice and squeeze out juice. Measure 3 1/2 cups of it in a pan.

Stir 1 (1 3/4 oz.) box powdered fruit pectin into juice. Place over high heat and stir until mixture comes to a hard boil. Pour in 5 cups sugar and stir. Stirring constantly; bring to a full rolling boil and boil for 1 minute. Remove from heat. With a large metal spoon, skim off foam. Quickly pour into sterilised jars. Make about six 1/2 pint jars.


Peel and slice 1 avocado. Sprinkle with 1 tablespoon lime juice. Peel, seed and slice 1 papaya thinly. Sprinkle with 1 tablespoon lime juice. Peel 2 oranges and 1 grapefruit. Cut fruit into segments. Chop 1 red onion. In a large bowl combine avocado, papaya, orange and grapefruit segments and onion. Take 1/2 pomegranate, scoop out seeds and set aside. For the dressing take 2 tablespoons orange juice, 2 tablespoons lime juice, 2 teaspoon honey, 1/4 teaspoon hot pepper flakes, 1/2 cup vegetable oil and mix all together. Take a platter and tear 1 head Romaine lettuce and place on a platter. Add the fruits and drizzle the dressing over it. Now sprinkle the pomegranate over the salad.


Grate 1 large onion; fry it until golden brown. Cook 4 medium carrots; smash them. Mix smashed carrots, golden onions, 2 cups pomegranate paste, 2 cups powdered (finely crushed) walnuts, salt, pepper and pinch of saffron. Let it cook very slowly for over or more than an hour. This should be continued until the walnuts are soft. Cook 4 pieces chicken breasts with onion, salt and pepper. Add the sauce and 1 tablespoon tomato paste and let it simmer for a while. Prepare some rice. Serve Fessenjan and rice together. —[email protected]

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