pomegranate Archives - Page 2 of 2

Delicious and very simple. (Ottolenghi)

Serves 4

2 large onions, finely chopped
2 fl oz olive oil, plus extra to finish
2 tbsp tomato puree
4 medium tomatoes, peeled and chopped
4 fl oz water
about 14 oz medium bulgar wheat
1&1/2 tsp pomegranate molasses
1 tbsp lemon juice
6 tbsp chopped parsley
3 tbsp green onions, finely shredded, plus extra to garnish
2 fresh green chillies, deseeded and finely chopped
2 garlic cloves, crushed
1 tsp roasted ground cumin
about 4 oz fresh pomegranate seeds
a good handful of fresh mint leaves, some whole and some roughly chopped
Salt and black pepper

Place the onions and olive oil in a large pan and saute on a medium heat for about 5 minutes or until translucent.
Add the tomato puree and stir with a wooden spoon for 2 minutes.
Add the tomatoes and simmer on a low heat for a further 4 minutes.
Now add the water and bring to the boil. Remove immediately from the heat and stir in the bulgar wheat.
Next, add the molasses, lemon juice, parsley, green onions, chillies, garlic, cumin and some salt and pepper.
Stir well, then leave aside until the dish reaches room temperature or is just lukewarm.
Taste it and adjust the seasonings, it will probably need plenty of salt.

Spoon the Kisir onto serving dishes and flatten it out roughly with a serving spoon, creating a wave-like pattern on the surface.
Scatter the pomegranate seeds all over, drizzle olive oil and finish with chopped mint and green onions

This is gorgeous, light, bright and tangy. Thank you to Yotam Ottolenghi.

Serves 4

1/2 lb red cherry tomatoes, cut into 1/4 inch dice
1/2 lb yellow cherry tomatoes, cut into 1/4 inch dice
1/2 lb plum or tiger tomatoes, cut into 1/4 inch dice
4 medium vine tomatoes, cut into 1/4 inch dice
1 red pepper, cut into 1/4 inch dice
1 small red onion, finely diced
2 cloves garlic, crushed
1/2 tsp ground allspice
About 4 oz fresh pomegranate seeds
2 tsp white wine vinegar
2 fl oz olive oil and a little extra to drizzle at the end
1&1/2 tbsp pomegranate molasses
1 tbsp picked fresh small oregano leaves, to garnish
Salt and black pepper

In a large bowl mix together the tomatoes, red pepper and onion and set aside.
In a small bowl whisk the garlic, allspice vinegar, pomegranate molasses, olive oil and 1/3 tsp salt until well combined.
Pour this over the tomatoes and gently mix.
Arrange the tomatoes and the juices on a large flat plate.
Sprinkle over the pomegranate seeds and oregano and finish with a drizzle of olive oil