What’s in Season? - Pomegranates

Pomegranates are in season in Autumn. Have you noticed them? They seem to be plentiful this year but I think most of us still avoid buying them because we’re unsure of what to do with them.

They are round and approximately the size of an apple, with firm, deep pink-red skin. It’s hard to know a good pomegranate when you see one so I go by weight - if it feels heavy for its size it’s likely to have many seeds full of juice. The skin should be quite smooth and have a low sheen to it. Avoid those with skin that appears dried out and looks more like leather.

 

 

Pomegranates are the fruit of a small tree, native to Iran, so you’ll find them in recipes from that region. The seeds are the only edible part of the fruit. They’re used in salads or as a garnish. The juice from the seeds makes a popular drink and a wonderful thick molasses, made from the juice, is drizzled over many dishes.

To access the seeds I cut the pomegranate into four quarters which exposes the seeds sitting in a cream membrane. I gently extract the seeds using my fingers. Beware of any juice that may spill because it stains.

I find pomegranates extremely appealing because of their blushing colour and the seeds that glisten like rubies. I love having pomegranates sitting on my kitchen bench, instead of flowers or a bowl of herbs. They are evocative of other cuisines and far off exotic places. They prompt me to delve into my cook books.        

Below are some simple recipes that I enjoy. They include the seeds as well as the molasses. If you remember me mentioning my search for interesting salads then you will understand why the first recipe is now a seasonal favourite. Pomegranate molasses is available from speciality food stores or you can purchase it online from Herbies.

 

Green Olive, Walnut and Pomegranate Salad

 

Ingredients

• 3/4 cup walnuts
• 1/2 cup green olives, pitted and coursely chopped
• 1/4 cup unsalted pistachios, coarsely chopped
• 1/2 cup pomegranates seeds
• 2 small shallots, peeled and finely diced
• 1 red bullet chilli, seeded and finely diced
• 1T flat leafed parsley, shredded
• 1T olive oil
• 1T walnut oil
• Splash of pomegranate molasses
• juice of 1/2 lemon
• salt
• freshly ground black pepper

 

Method

1. Preheat oven to 180C
2. Scatter walnuts on baking tray and roast 5-10 minutes until deep golden brown
3. Tip walnuts into a tea towel and rub to remove as much skin as possible
4. Chop walnuts coarsely and toss around in a sieve to remove more skin and dust 
5. Combine all the ingredients in a large bowl and toss gently
6. Leave to stand for a few minutes to allow flavours to blend before serving

Serves 4

(Recipe from Turquoise by Greg and Lucy Malouf)

Buy Turquoise: A Chef’s Travels in Turkey

 

Baked Eggplant with Pomegranate, Yoghurt and Tahini

 

Ingredients

• 4 eggplant (around 1kg)
• Extra virgin olive oil
• salt
• 1-1/2T pomegranate molasses
• 1- 1/2T red or white wine vinegar
• 500g natural, full fat yoghurt
• 1 garlic clove, crushed and finely chopped
• 2T tahini
• 50g pine nuts, toasted till golden brown
• Pomegranate seeds, to taste

 

Method

1. Preheat oven to 240C
2. Wash the eggplant if you want to keep the skin on, otherwise peel the eggplant
3. Cut into thick slices, about 1.25cm, either crosswise or lengthwise
4. Place them in a baking tray, on a sheet of oiled foil
5. Brush both sides with oil and sprinkle lightly with salt
6. Place in hot oven till they are soft and coloured, turning once 
7. Arrange on a serving platter
8. Mix the molasses, vinegar and 2T oil and brush the cooked slices of eggplant with this dressing
9. Beat the yoghurt with the garlic and tahini 
10. Spread over the eggplant slices
11. Allow the flavours to blend before serving
12. Sprinkle over the pine nuts  and/or pomegranate seeds as you serve the dish

Serves 6

(Recipe from Arabesque by Claudia Roden)

Buy Arabesque: A Taste of Morocco, Turkey, and Lebanon

 

Yoghurt and Pomegranate Sauce

This sauce is particularly good served with char grilled lamb and accompanied by a flat bread such as Turkish pide to scoop up the sauce

Ingredients 

• 150g natural Greek style yoghurt, thinned with 1-1/2T milk
• 1/4 garlic clove crushed to a paste with some salt
• Seeds of 1 or 2  pomegranates, depending on your taste
• 2 small bunches flat-leaf parsley, roughly chopped
• sea salt and black pepper

Method

1. Mix the garlic and salt till well combined - do this in a mortar and pestle or simply crush garlic and salt together and chop finely
2. Mix with the yoghurt
3. Stir in the pomegranate seeds and parsley
4. Season to taste

Serves 4

(Recipe from Moro by Sam and Sam Clark)

Buy Moro: The Cookbook

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