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Posts Tagged ‘pomegranate seeds’

We know it’s a bit early for tomatoes, but this salad tastes good even with the blandest of specimens, so you’re good to go. A great side dish for a barbecue. You can get everything prepped up to an hour in advance but don’t toss it all together until ready to serve.

Tomato & za’atar fatoush – serves 4

  • 1 pitta, cut in half to make two thin round pieces
  • olive oil
  • 1 head of Little Gem lettuce
  • 250g mixed tomatoes
  • 150g feta
  • 2 springs of fresh oregano, leaves picked
  • 2 tsp za’atar
  • 2 heaped tbsp fresh pomegranate seeds

FOR THE DRESSING:

  • 1 clove of garlic
  • 2 tbsp good olive oil
  • 1 tbsp red wine vinegar
  • ¼ tsp sea salt
  • a pinch of black pepper

Peel the garlic and bash with a knife to flatten. Mix it with the other dressing ingredients and allow to infuse for an hour at room temperature. Discard the garlic clove before mixing the dressing with the salad.

Brush the pitta bread with a little olive oil and toast until lightly golden and crispy. Break into bite-sized pieces.

Separate the lettuce leaves and cut into large strips.

Cut the tomatoes in different ways – slice some, chop into chunks and just half the little ones. You want them bite-sized rather than finely chopped.

Break the feta into chunks.

When ready to serve put the pitta pieces, lettuce, tomatoes, feta, oregano and za’atar into a large bowl. Pour over the dressing and gently mix everything together. Serve on a large platter with the pomegranate seeds sprinkled over.

(Original recipe from Honey & Co. Food from the Middle East by Sarit Packer & Itamar Srulovich.)

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This is a great little side salad to serve with Middle Eastern flavours. Here we had a chicken roasted with garlic and preserved lemon. Lots of delicious flavours on the plate. 

You need to roast chicken for 20 minutes at 190C/375F/gas 5 for each 500g, plus an extra 10 minutes.

Wine Suggestion: a red wine … with chicken … of course you can. We chose the Cantos de Valpiedra, a single estate Rioja, as we wanted hints of Moorish and Middle Eastern spices which tempranillo is good at transmitting. The Cantos is super elegant and smooth and has such a supple weight that it effortlessly matched the chicken and salad.

Herb salad with pomegranate & pistachios – serves 6

  • juice of 1 orange
  • 3 tbsp red wine vinegar
  • 1 tbsp clear honey
  • a small bunch of dill, roughly chopped
  • a small bunch of mint, leaves picked and torn
  • a bunch of scallions, finely sliced
  • 100g mixed salad leaves
  • seeds from 1 pomegranate
  • 100g pistachios, roughly chopped

Whisk the orange juice, vinegar and honey together in a small bowl with some seasoning. 

Tip rest of the ingredients into a large salad bowl, drizzle over the dressing and gently toss to serve.

(Original recipe from BBC Good Food)

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This is a lovely side dish and it was hard not to eat all the roasted Romanesco before it got to the plate. Then you add garlicky tahini sauce and pomegranate seeds … delicious!

We just love the fractal patterened shape of these too. We’ve recently discovered that pomegranate seeds freeze well. Dry them well and spread them over a tray lined with paper, transfer to a bag or tub when frozen.

Roast Romanesco Cauliflower with Tahini and Pomegranates – serves 4

  • 2 heads of Romanesco cauliflower, cut into florets
  • 4 tbsp light olive oil
  • 1 tsp ground cumin
  • 1 tsp ground allspice
  • 2 tbsp pomegranate seeds

FOR THE SAUCE:

  • 75g tahini
  • 4 tbsp lemon juice
  • 1 clove of garlic, crushed

Heat the oven to 200C/180C/Gas 6.

Spread the florets out over a large baking tray. Drizzle with the olive oil and sprinkle with the cumin and allspice. Season with plenty of salt and pepper then toss well to coat.

Roast for 20-30 minutes in the hot oven until tender but firm, give them a toss half way through, then remove from the oven and leave to cool slightly.

To make the tahini sauce mix the tahini, lemon juice and garlic with 100ml of water in a bowl, until smooth and runny.

Put the tahini onto a serving platter, drizzle with the sauce and sprinkle over the pomegranate seeds.

(Original recipe from Zaitoun by Yasmin Khan, Bloomsbury, 2018.)

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Cod in a tahini sauce

Our menus have featured a lot of meat recently so we’ve focused and had a few fishy weekends to redress the balance. This is another great recipe from Moro, really delicate and delicious. We followed their suggestion and served with a chickpea salad and saffron rice. A rare Saturday night treat for just the two of us; we made the full sauce but only used two cod fillets.

Get started early as the rice needs to soak for a few hours.

Wine Suggestion: a light, dry white wine with good flavour and texture is what we think goes best. We had a good Muscadet from Domaine de la Chauviniere which has a good depth of flavour despite it’s light body. Alternately a good Alvarinho/Albariño would be a good match too.

Cod Baked with Tahini Sauce & Saffron Rice – serves 4

  • 4 thick cod fillets with skin, about 200g each
  • 3 tbsp olive oil

Tahini Sauce

  • 2 cloves of garlic
  • 3 tbsp tahini paste
  • juice of 1 lemon
  • 5 tbsp water

Saffron Rice

  • 80g unsalted butter
  • ½ cinnamon stick
  • 5 green cardamom pods, cracked
  • 3 black peppercorns
  • 200g basmati rice, washed and soaked in salted water for 3 hours
  • a good pinch of saffron threads infused in 4 tbsp boiling water

To Serve: 

  • small bunch of flat-leaf parsley, roughly chopped
  • 2 tbsp pomegranate seeds
  • 1 lemon, quartered

Start by making the tahini sauce and the rice as the fish won’t take long at the end.

For the Tahini Sauce:

Crush the garlic cloves with a good pinch of salt in a mortar and pestle until you have a paste. Transfer the paste to a small bowl and whisk in the tahini and lemon juice. Add the water until you get a sauce the consistency of double cream. Taste and season.

For the Saffron Rice:

Gently melt the butter in a saucepan. Add the cinnamon, cardamom pods and black peppercorns and fry gently for about 4 minute or until aromatic.

Drain the rice and add to the butter, stirring to coat in the butter. Turn the heat up to medium-high and pour over enough water to cover by about 1cm, season with salt.

Place a piece of greaseproof paper on the surface of the water, then cover, bring to the boil and simmer for 5 minutes. Remove the lid and paper and drizzle the saffron water evenly over the rice. Cover again with the paper and the lid, turn the heat to low and cook for another 4-5 minutes.

For the Cod: 

Preheat the oven to 220C/425F/Gas 7.

You need to cook the cod on the hob first ideally in an ovenproof frying pan or failing that a roasting tray that can go on the hob.

Add the olive oil to cover the base of the pan. Season the cod generously with salt and pepper, then place in the pan with the skin side up, keep shaking the pan all the time to prevent sticking. Cook for a couple of minutes to seal. Turn the fish over carefully and put the pan in the oven for 5-8 minutes, depending on the size of your fish. The fish is cooked when it is easy to flake and looks completely white inside.

Pour the tahini sauce into the pan with the fish to warm for 30 seconds, then transfer to hot plates. Spoon the sauce over the fish and garnish with the parsley and pomegranate seeds.

Serve with the chickpea salad, saffron rice & lemon.

(Original recipe from Moro the Cookbook by Sam & Sam Clark, Ebury Press, 2001.)

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Baked butternut squash, chickpeas, pepper & pomegranate

This was tasty for a mid-week veggie night. The pomegranate molasses add a pleasant sour note but if you don’t have any you can substitute a few tablespoons of lime juice and a teaspoon of soft brown sugar drizzled over the top.

Baked butternut squash, chickpeas & green chilli – serves 6

  • 1kg butternut squash, deseeded and cut into chunks
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • medium piece ginger, grated
  • 1 green chilli, finely diced
  • 2 tsp smoked paprika
  • 400g tin chopped tomatoes
  • 2 tbsp pomegranate molasses
  • 400g tin chickpeas, rinsed and drained
  • chopped parsley, pomegranate seeds, mint & Greek yoghurt and couscous to serve

Heat the oven to 180C/160C fan/gas 4.

Put the squash onto a baking tray, drizzle with 2 tbsp of the oil, season and toss to coat evenly. Roast for 25 minutes or until soft.

Put half the squash into a medium casserole dish and set the rest aside. Heat a medium-sized frying pan and add the rest of the oil, then the onion, garlic, ginger, chilli and paprika. Cook for 5-8 minutes or until the onion is soft. Add the tomatoes, pomegranate molasses and chickpeas, then simmer for a minute before turning off the heat.

Pour half the tomato sauce over the squash in the casserole dish in an even layer. Arrange the rest of the squash on top then finish with the rest of the sauce. Cover with a lid, transfer to the oven and bake for 25 minutes.

Remove the casserole from the oven and serve hot or at room temperature, scattered with chopped parsley, pomegranate seeds, and mint, with the yoghurt on the side. Serve with couscous.

(Original recipe by Bill Granger in BBC Good Food Magazine, March 2011.)

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Burnt Aubergine salad

Not quite a Baba Ghanoush, but you can drizzle on some tahini paste to make it one. This was really delicious and we loved the freshness from the lemons and the burst of fruity pomegranate. You need to start this many hours in advance but the process is very straightforward and the result is worth it.

Burnt aubergine with garlic, lemon & pomegranate seeds – serves 4 as a meze plate

  • 4 large aubergines (about 1.5kg before cooking)
  • 2 garlic cloves, crushed
  • grated zest of 1 lemon and 2 tbsp lemon juice
  • 5 tbsp olive oil
  • 2 tbsp chopped flat-leaf parsley
  • 2 tbsp chopped mint
  • 80g of pomegranate seeds (about ½ a large pomegranate)

If using a gas hob, line the base with foil and keep only the burners exposed. Put the aubergines on 4 separate moderate flames and roast for about 15-18 minutes or until the skin is burnt and flaky and the flesh is soft. Use metal tongs to turn them now and then.

Alternatively, score the aubergines with a knife in a few places, a couple of centimetres deep, and place on a baking tray under a hot grill for about an hour (we do ours on a gas barbecue). Turn them every 20 minutes or so and continue to cook even if they burst.

Allow the aubergines to cool slightly, then cut along each one and scoop out the flesh and divide it into long strips with your hands. Throw away the skin. Drain the flesh in a colander for at least an hour or longer if possible to get rid of as much water as possible.

Put the aubergine in a medium bowl and add the garlic, lemon zest and juice, olive oil, ½ a teaspoon of salt and a good grind of black pepper. Stir and allow the aubergine to marinate at room temperature for at least an hour.

When ready to serve, mix in most of the herbs and adjust the seasoning. Pile onto a serving plate, scatter on the pomegranate seeds and garnish with the rest of the herbs.

We served ours with some barbecued flatbreads.

(Original recipe from Yotam Ottolenghi and Sami Tamimi’s Jerusalem, Ebury Press, 2012.)

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