Here, we roast the beets until they're charred, then partner them with seared radicchio wedges and tangy pomegranate. Molasses, pomegranate juice, and apricot jam lend a deliciously sweet-tart, barbecue sauce—like glaze to this grilling staple. In this recipe, smoky coal-cooked eggplants blend with nutty tahini and lemon juice, then get topped with pomegranate and black sesame seeds.

If you've got a batch of cooked grains in your fridge, you're already halfway to tonight's dinner. If you don't have wheat berries, any grain will work.

No merguez? Use sweet Italian pork or chicken sausages instead. The pomegranate seeds add a pop of flavor. Golden raisins are the secret weapon in this simple salad: They get soaked in apple cider vinegar, which transforms them into plump, punchy balloons.

A drizzle of pomegranate molasses adds a sweet-and-tangy flavor. You could just pour a glass of sparkling Prosecco, but we implore you to turn it into a celebratory punch with fruity, tart pomegranate juice and citrus. It's an ideal Thanksgiving cocktail —and the right move to bid goodbye.

This vibrant dip of toasted walnuts and roasted red peppers pairs perfectly with fresh pita. Want to learn how to make pita at home? We've got you covered. Top your cheesecake or cake or pie with a spoonful of pomegranate syrup and fresh pomegranates. Use pomegranate juice that has been flash-pasteurized, like Pom , to make the syrup.

Pomegranate recipes don't get any easier than this: Chop pomegranate seeds and fresh herbs, then mix them with citrus for a beautiful dressing to spoon over your avocados. The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the chicken lots of color.

The very dark charred parts are extra tasty. No need to struggle slicing super-firm butternut squash. Just roast it whole, tear or cut it into portions, and sear in a big skillet to caramelize.

Cranberry sauce , step aside. Pomegranate is the star of this five-ingredient relish. It's bright, sweet, and perfect for serving with a roast turkey or a pork loin. Or just a big casserole of stuffing.

Like any braised dish, these lamb shanks taste better the next day. A combination of cinnamon, turmeric, cumin, and cardamom brings warming flavors, while pomegranate molasses and lemon add brightness. Citrusy golpar lifts this dish, accentuating the sweetness of the pomegranates and adding a wonderful depth of flavor.

The salad works best with strips of Persian flatbread or of pita , but plain tortillas work, too, in a pinch. In this mezcal cocktail, pomegranate juice truly shines, with a backdrop of savory harissa heat and floral aroma from rose water and lemon.

You can use store-bought pomegranate juice, but we highly recommend making it fresh. Sweet and tangy pomegranate juice brings depth of flavor and rich color to this meltingly tender lamb stew.

Serve it with polenta or a grain salad, then use the leftover lamb for sandwiches the next day. Salty feta cheese, chopped mint, and sweet arils of pomegranate add tons of flavor to this dish. The rice cooks in the oven and is entirely hands-off.

Combine your favorite fall fruits with sparkling cider and pomegranate juice to give sangria a refreshing new spin. It's an easy and impressive! drink for any celebration. This simple, light salad showcases the beauty of winter vegetables.

Pomegranate seeds add a pop of color and sweetness—and makes the salad extra festive for the holidays. Pomegranate seeds look stunning sprinkled simply over this pavlova.

They burst in your mouth when you bite into them, which complements the chewy meringue beautifully. Kiwi, persimmons, cantaloupe, honeydew—and of course, sweet pomegranates—get dressed in a minty coconut vinaigrette. Honestly, this dish is a pleasure for all of the senses. The marinade on this brisket combines walnuts and pomegranate juice for a luxurious sauce.

The tartness of the pomegranates helps cut some of the richness of the brisket. This is the ultimate autumnal salad. It has compelling texture, beautiful color, and sweetness thanks to the addition of pomegranate seeds.

In this easy Champagne punch, pomegranates are used in two ways: The juice adds tart flavor and the seeds provide little pops of sweetness and vibrant color.

Melt the dark chocolate in a small bowl in the microwave. Add the melted dark chocolate to a piping bag or plastic bag. Snip off the end, so a small stream of chocolate can come out. Pipe a crisscross pattern of chocolate across the pomegranate seeds.

Add another layer of pomegranate seeds, then more chocolate, and then the last layer of pomegranate seeds. Finish with a pinch of sea salt on each of the pomegranate chocolate bites.

Refrigerate for at least one hour before serving. After removing from the fridge, serve immediately. Nutrition Information: Yield: 12 Serving Size: 1 Amount Per Serving: Calories: 98 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 1mg Sodium: mg Carbohydrates: 14g Fiber: 2g Sugar: 11g Protein: 1g.

Pin this Recipe for Later. Click here to cancel reply. Catherine Friday 24th of November Lori Saturday 24th of December Thank you for sharing this festive recipe! My family devoured them! Pomegranate molasses is made by reducing pomegranate juice to a syrup.

The molasses adds a tangy zing to dressings and marinades, but also works well as a rich, fruity glaze for roasted meat. Many of the health benefits attributed to pomegranates are thanks to punicic acid, a type of polyunsaturated fatty acid, and punicalagins which are potent antioxidants that offer three times the antioxidant activity of red wine or green tea.

Pomegranates also have an impressive nutrient profile, providing a source of fibre, vitamin C, vitamin K, B vitamins and potassium. In fact, one pomegranate supplies about a third of your daily vitamin C and a quarter of your folate folic acid.

For the best advice on where to source this ingredient, read our guide on what is pomegranate molasses and where to buy it. A kick of rose harissa is balanced by sweet pomegranate molasses in this easy chicken traybake recipe, topped with a scattering of feta.

You'll love our puttanesca chicken traybake. This comforting slow-cooker salad sees pomegranate molasses used in a wonderfully sticky dressing that coats the aubergines. The pomegranate seeds are also used to garnish the finished dish.

Next, try our our aubergine lasagne. Make a simple sweet, sour and sticky glaze using pomegranate molasses and chilli jam, then slather on shop-bought lamb kebabs for an effortless BBQ main.

See all our kebab recipes. This Middle Eastern-style sweet and smoky vegan aubergine salad would make the perfect addition to a sharing spread. We've used pomegranate seeds as a beautiful crunchy topping. It's best served with flatbreads for dunking.

We've got lots more amazing Middle Eastern recipes. This no-churn ice cream couldn't be easier — it's very creamy but the pomegranate molasses adds a fruity, sweet-and-sour flavour.

Serve up a scoop of our roasted banana caramel ice cream. Pomegranate seeds and mint provide a burst of freshness in this nourishing and quick chicken dish.

The chicken is also roasted in pomegranate molasses for a deep flavour. Serve it with a hearty salad for an easy midweek meal. Nail Sunday lunch with our easy roast chicken. Pomegranate molasses has a concentrated flavour. Here, it's matched with tequila, triple sec and fresh lime to make a refreshingly sweet-sour cocktail.

Then check out our classic margarita. This vibrant purple salad can be found on the menu at Glasgow's Gloriosa, and makes a great dinner party side. Pomegranate seeds and crushed walnuts are sprinkled over the top of this wintry salad, along with a fresh, minty dressing.

Give our seared tuna and radicchio salad a go. Use pomegranate molasses in this gorgeously nutty bake to make it extra-sweet and moist.

Serve with a scoop of ice cream and an extra drizzle of molasses for an indulgent dessert. Bake our sweet, sticky date and walnut cake. Pomegranate juice, dry gin and sweet vermouth create a simple and refreshing pre-dinner drink for two. Garnish with a slice of blood orange. Make this gluten-free recipe for succulent lamb cooked in pomegranate and spices.

It's packed full of flavour and well worth the effort. Pomegranate molasses adds richness to the sauce, while pomegranate seeds are mixed with natural yogurt and beetroot in a cooling raita to serve on the side.

For another crowd-pleasing main, try our slow-cooked lamb shawarma. Experiment with hibiscus powder to make this delightful summery shrub — think of it as a sweetly acidic, grown-up cordial. Sip on our blackcurrant cordial. Make this light and flavoursome vegetarian recipe in under an hour for an impressive dinner party dish.

The tangy feta works really well with the sweetness of the pomegranates and tomatoes in the sauce. You need to try our baked feta pasta. Give your roast veg a special twist by topping carrots with juicy pomegranate seeds and nutty tahini. This beautiful vegan dish is a great one to bring to the table.

Have a look at all our carrot recipes. Make this nourishing chicken salad for a hearty meal to lift the winter blues. Baked chicken breasts and sweet potatoes are mixed with a kale, avocado and pomegranate seed salad, then covered in a tangy miso dressing.

Find more clever ways to use chicken breasts. Pomegranate bhel puri is a quick and easy savoury street food snack from Mumbai. Mix pomegranate seeds with crunchy chopped peanuts, chickpea noodles, puffed rice, herbs and spices for a wonderful array of textures and flavours. Be inspired by our best Indian recipes.

Make this simple, healthy recipe for chicken roasted in pomegranate molasses with bulgur wheat seed salad.

Develop and improve services. Use limited data to select content. List of Partners vendors. Food Ingredients Fruits Pomegranate. Cracking open a pomegranate can be intimidating, but removing the seeds is actually very easy. This tart superfruit goes well in everything from salads to sauces.

And the whole vibrant, jewel-like seeds look great as a smoothie bowl topping, salad mix-in or cocktail garnish. Have a look at our butternut squash pasta.

Combine fresh pomegranate with harissa couscous and slow-cooked, spiced lamb. This melt-in-the-mouth supper is perfect for feeding the family on a weekend. For another meaty main, try slow cooker beef. Pomegranate seeds give this stuffing bursts of sweet-sour flavour, combined with sausagemeat, walnuts and garlic.

Or keep it classic with our sage and onion stuffing. This simple assortment of pomegranate, flat-leaf parsley, peppery rocket and shallot is easy to assemble, yet offers impressive results. It's perfect for a side salad without any of the fuss. Try our sweet and salty watermelon and halloumi salad.

This Middle Eastern-style stuffing looks beautiful with its pomegranate seeds, pistachios, apricots and cranberries, and can be used to stuff a turkey or chicken.

Serve our flavourful cauliflower couscous salad. Give your roasted veg an impressively sticky glaze with pomegranate molasses, honey, blackberry jelly and spices.

Black grapes add a touch of sweetness to the dish, which goes well with caramelised vegetables. See all our veggie side dishes. Ruby-red pomegranate seeds and fragrant rosewater are the stars in this festive meringue dessert, served with fresh mint and edible rose petals.

Pomegranate seeds brighten up this impressive starter recipe from London restaurant EartH Kitchen. Finish off the grilled pigeon with a drizzle of pomegranate molasses and red wine vinegar.

Learn how to make the perfect hummus. By entering your details, you are agreeing to our terms and conditions and privacy policy.

You can unsubscribe at any time. Get plenty of meat-free inspiration with our easy, versatile recipes. Try our comforting classics and showstopping twists, from chocolate fudge cake to custard tarts and quick brownies.

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Back to Vegetarian Vegetable fritters Mozzarella sticks Small bites. For the dressing ml pomegranate juice ml blood orange juice 1 tbsp brown sugar Seeds from 2 pomegranates ml extra virgin olive oil Juice of 1 lemon.

Pour the pomegranate and blood orange juice into a pan and add the brown sugar. Reduce the mixture to a syrup, taking care not to let it burn. Remove it from the heat and set it aside to cool. Tear the basil leaves up and scatter over the orange.

Add more lemon juice to taste. Serve immediately. Adapted from a recipe by Andy Cook , gordonramsay. Roasted squash and pomegranate are an excellent match, paired here with nuts and dried fruit, fresh herbs and a citrussy dressing for a vibrant winter salad with a north African feel.

Serves 1 small squash cut into chunks, peeled, deseeded 1 tbsp olive oil Seeds of 1 pomegranate g spinach and rocket leaves A handful of fresh mint A large handful of fresh coriander 3 large carrots, peeled and grated 2 oranges, zested, peeled and cut into slices Zest of 1 lemon 20g walnut or pine nuts 20g dates, chopped Salt and black pepper.

For the dressing 2 tbsp agave syrup Juice of ½ orange Juice of ½ lemon 1 tbsp walnut oil. Coat the squash segments with the olive oil and season with salt and pepper. Tip into a roasting tin and bake for about 40 minutes or until tender.

Cool slightly. Finely chop the mint and coriander leaves and combine with the grated carrots. Season with a little salt and pepper, then layer over the leaves.

Add the roasted squash segments, then the pomegranate seeds and the walnut and date pieces. Ruth Joseph, ruthjoseph.

This is a festival of flavours, the sharp sweetness of the pomegranate pairing beautifully with the soft, savoury tubers and the rich crunch of the pine nuts. Serves 4 g jerusalem artichokes 3 tbsp extra virgin olive oil 1 tsp nigella seeds 2 tbsp pine nuts 1 tbsp honey 1 pomegranate, halved lengthways 3 tbsp pomegranate molasses 3 tbsp feta, crumbled 2 tbsp flat leaf parsley, chopped Salt and black pepper.

Scrub the artichokes well and then halve or quarter them depending on size. Put them on a large baking tray in a single layer and drizzle with 2 tbsp of the oil. Season well with salt and pepper and then sprinkle with the nigella seeds.

Roast for 20 minutes or until crisp around the edges. Add the pine nuts and honey to the artichokes for the last 4 minutes of cooking. Using a large bowl and a heavy wooden spoon, hit the side of each halved pomegranate until all the seeds have popped out.

Remove any pith. Pour the juice into a small bowl and add the pomegranate syrup and remaining olive oil. Stir together until combined. Pour the dressing over everything and finish with a sprinkling of the feta and parsley to serve.

Jennifer Joyce, jenniferjoyce. Make a big batch of this Moroccan-spiced soup to nourish and feed a big gathering — it will go a long way.

A garnish of pomegranate seeds and fresh coriander makes this bowl more than presentable too.