Tag: pomegranate molasses

Pomegranate Asparagus Quinoa Salad

Posted on by Claire

pomegranate asparagus quinoa salad

Now that it’s spring, I’m weaning myself off of the soups and stews that kept me going all winter. This salad is a perfect match for the transition in seasons. In an homage to all the plants outdoors whose greenery is currently in full swing, this salad is full of green, with asparagus, spring greens, mint, and chives. Quinoa, toasted for maximum nutty flavor, keeps it filling while pomegranate molasses and fresh lime zest and juice add a little tartness and a little sweetness. I love food with a variety of textures, and this salad manages just that – chewy quinoa, crisp-tender asparagus, and crunchy walnuts.

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Fesenjan: Persian Pomegranate Walnut Chicken

Posted on by Claire

fesenjan

Fesenjan is a simple and intensely flavored Persian chicken stew, thick with tart-sweet pomegranate molasses and rich toasted walnuts. Pomegranate molasses is a pantry staple of mine, and this recipe relies heavily on the syrup for it’s fruity tartness which permeates the chicken as it cooks. The use of walnuts meanwhile reminds me of the cashews in my vegetable korma except the walnuts here are only ground to fine bits instead of a paste. Actually, I think I’ll try grinding the walnuts to a paste with water as in the korma recipe next time; I imagine that would work well for anyone who doesn’t want actual crunchy bits of walnuts in the finished stew (although, personally, I like the variety of textures).

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Pomegranate Curry Shrimp

Posted on by Claire

pomegranate curry shrimp

Ever since making my Sri Lankan curry powder, I’ve been keeping my eyes open for recipes to use up the extra curry leaves I’d popped in the freezer. When I saw this recipe using curry leaves and pomegranate molasses (one of my favorite kitchen staples), I knew I had to try it. So when I accidentally bought shrimp too far in advance for planned shrimp cocktails (d’oh!), it was the perfect opportunity to give this recipe a shot. The flavors came together spectacularly (and quickly), and this dish made a perfect light dinner served atop a salad, although I think it would also be well-suited as an appetizer.

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Pomegranate Bourbon Barbecue Sauce

Posted on by Claire

pomegranate bourbon barbecue sauce

This barbecue sauce is not traditional or regional (no North Carolina, Kansas City, Memphis, or Texas sauce here); it’s my personal interpretation on what a really tasty barbecue sauce should be. Smoky, spicy, a little vinegary, and a little fruity. Bourbon adds extra smokiness and bite, while playing alongside the tart and sweet flavors of pomegranate molasses. This barbecue sauce is simple to make, and I love having it around to mix into beans, top scrambled eggs, and coat chicken or pork (especially the amazing (and easy) slow cooker pulled pork I’ll be posting the recipe for on Wednesday). This recipe can also be easily adjusted to your taste; feel free to play around with ingredient quantities to arrive on your personal favorite barbecue sauce.

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Rockin’ Rocket Salad

Posted on by Claire

Rockin' Rocket Salad

For the most part, I’m more than happy to stick to my native dialect of English (mid-Atlantic American, thank you very much), but there is one item in particular where I can’t help but prefer the British word. Rocket. Called arugula in American English, this leafy green (probably my favorite) deserves all the excitement conjured by references to space travel. Rocket has been touted as an aphrodisiac and is full of vitamins A, C, and K, as well as calcium. And the rich spicy taste can’t be beat. Some may find it a little too peppery (it is often mixed with other greens for this reason), but in the context of this salad, the flavor of the rocket is in perfect balance with the other ingredients.

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Roasted Veggie Pasta with Pomegranate Balsamic Reduction

Posted on by Claire

Roasted Veggie Pasta with Pomegranate Balsamic Reduction

Although I often enjoy spending multiple hours preparing elaborate meals, there’s a certain joy in creating a delicious simple meal in just half an hour.  This pasta is perfect for that as the three main components can easily be prepared in parallel, and all of them are fairly straightforward.  I always admire versatility in recipes, and this one is most certainly versatile; use almost any pasta or veggies to customize your meal.

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