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10 best pomegranate recipes

Photograph: Kim Lightbody/Guardian

Pomegranate possets with lemon and pistachio biscotti

This gem of a fruit makes the prettiest pink puds, as these possets prove. The nutty, zesty crunch of the biscotti makes a tasty foil for the tangy cream.

Serves 4-6 For the posset 180ml pomegranate juice 600ml double cream 135g caster sugar Zest of ½ lemon

For the biscotti 250g plain flour 1 tbsp baking powder 250g caster sugar 110g pistachios Zest of ½ lemon 2 eggs 1 egg yolk

To serve 50g pomegranate seeds Zest of 1 lemon

1 To make the posset, put all the ingredients in a medium-size pan. Bring to the boil while stirring with a whisk, then turn the heat down slightly and simmer for 4 minutes.

2 Pour the mix thought a fine sieve, skim with a spoon or ladle to ensure your possets have a smooth clean finish, then pour into your choice of serving glasses.

3 For the biscotti, mix together the flour, baking powder, sugar, pistachios and lemon zest. In another bowl, beat the eggs and egg yolk together.

4 Add the egg to the dry ingredients gradually, mixing constantly until the dough comes together. Roll out into an oval 3cm deep and chill in the fridge for one hour. Meanwhile, preheat the oven to 180C/350F/gas mark 4.

5 Remove from the fridge and put on a baking tray lined with baking parchment. Put in the oven for 20 minutes then leave to cool.

6 Once cool, cut into 1cm-thick slices, on an angle. Return the slices to the baking tray, turn the oven down to 140C/275F/gas mark 1 and bake for 6-10 minutes, until the slices are set in the middle. Remove and place on a cooling rack.

7 To serve, put the fresh pomegranate seeds on top of the posset, with the grated lemon zest and the biscotti on the side. Martyn Moody,

Rose meringue with pomegranate seeds

Ruby-red jewels scattered atop a rose-flavoured sugar cloud: sweet and sour elegant simplicity.

Serves 6-8 6 egg whites 300g caster sugar 1 tbsp cornflour 1 tsp rose water (to taste) Seeds of 1 pomegranate Icing sugar (optional)

1 Preheat the oven to 120C/250F/gas mark ½. Make sure the bowl and whisk of your stand mixer or handheld electric mixer are clean and grease-free. Add the egg whites to the bowl and beat on a medium speed until just thickened. Add one-third of the sugar and beat on a higher speed. Add another third of the sugar and beat until the sugar has dissolved. Add the remaining sugar and beat on the highest speed until the foam is shiny and forms stiff peaks. Take care not to overbeat or the meringue will collapse.

2 With a wooden spoon, stir in the cornflour and rose water to taste.

3 Line a baking sheet with baking parchment and arrange dollops of meringue any way you wish. Bake for about 2 hours.

4 Remove the meringue from the oven and set aside to cool. To serve, sprinkle with pomegranate seeds and a dash of icing sugar, to taste. Nadia Zerouali and Merijn Tol, Under the Shade of Olive Trees (Stewart Tabori and Chang)

Mozzarella with basil, orange and pomegranate

A surprising take on the classic trad tricolore combo, with orange in place of the tomato, and a syrupy pomegranate seed dressing drizzled generously over everything.

Serves 4-6 300g mozzarella 1–2 oranges, segmented (blood oranges if possible) 1 bunch of basil Flaky sea salt

For the dressing 500ml pomegranate juice 200ml blood orange juice 1 tbsp brown sugar Seeds from 2 pomegranates 250ml extra virgin olive oil Juice of 1 lemon

1 First, start the dressing. 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.

2 Drain off the mozzarella and tear into even pieces and arrange on a large serving plate.

3 Scatter with the orange pieces. Tear the basil leaves up and scatter over the orange.

4 Mix 50ml of the syrup and the fresh pomegranate seeds with the olive oil and half the lemon juice. Add more lemon juice to taste.

5 Season the mozzarella and blood oranges with salt and drizzle generously with the dressing. Serve immediately. Adapted from a recipe by Andy Cook,

Squash and pomegranate salad

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 3-4 1 small squash cut into chunks, peeled, deseeded 1 tbsp olive oil Seeds of 1 pomegranate 100g 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

1 Preheat the oven to 180C/350F/gas mark 4. 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.

2 Arrange the salad leaves on the base of your serving plate. 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.

3 Put the orange slices on top. Add the roasted squash segments, then the pomegranate seeds and the walnut and date pieces.

4 Combine the dressing ingredients in a small bowl, then drizzle over the salad plate to serve. Ruth Joseph,

Photograph: Kim Lightbody/Guardian

Roasted jerusalem artichokes with pomegranate

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 500g 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

1 Preheat the oven to 200C/400F/gas mark 6. 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.

2 Meanwhile, bash out the pomegranate seeds. 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.

3 When the artichokes and pine nuts are ready, spoon on to a serving platter with the seeds sprinkled over. Pour the dressing over everything and finish with a sprinkling of the feta and parsley to serve. Jennifer Joyce,

Photograph: Kim Lightbody/Guardian

Cauliflower soup with pomegranate and coriander

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.

Serves 8-10 3 medium carrots, roughly chopped 3 medium celery stalks, roughly chopped 3 onions, roughly chopped 3 medium leeks, roughly chopped 700g potatoes, peeled and roughly chopped 3 tbsp olive oil 1 head of garlic, roughly chopped 3 bay leaves

Spices: 2 tbsp cumin 1 tbsp ground coriander 1 tbsp paprika 1 tbsp smoked paprika 1 tsp chilli flakes 1 tsp ground cinnamon 1 tsp ground nutmeg

2 tbsp dark muscovado sugar 1 large cauliflower, roughly chopped 2 x 440g tins chickpeas 3-4 litres vegetable stock 1 tbsp harissa (optional) A small bunch of parsley Juice of 1 lemon Salt and black pepper

To serve Seeds of 1 pomegranate Pomegranate molasses 1 small bunch of fresh coriander

1 Fry the carrot, celery, white onion, leek and potato in the olive oil until they have a little colour. Add the garlic, bay, spices and sugar and sweat until the spices release their aroma.

2 Remove and discard the leaves and hard stalk of the cauliflower, then roughly chop the edible parts and add to the soup base. Add the chickpeas, vegetable stock and harissa paste, if using, and cook until all the vegetables are tender: about 20 minutes.

3 Add the parsley and lemon juice and, using a hand blender or food processor, blitz the soup until rich and smooth. You may need to add a little more stock if it’s too thick. Taste and season with salt and pepper.

4 To serve, ladle into a bowl and decorate with a sprinkle of pomegranate seeds, a few drops of pomegranate molasses and picked coriander leaves. Alex Bluett,

Cucumber and pomegranate salsa

A winning accompaniment that takes moments to assemble and works as a salad, starter or relish.

Serves 6 1 large pomegranate 1 medium cucumber, finely diced 2–3 tomatoes, finely diced 1 green pepper, finely diced 1 hot chilli, chopped ½ bunch each of fresh mint and coriander, chopped 1 bunch spring onions, finely sliced Salt and black pepper Olive oil Juice of 1 lime

1 First, make sure that you are wearing pomegranate-coloured clothes (or perhaps put an apron on). Cut the pomegranate in half with a sharp knife, and with your fingers gently prise free the seeds, pulling any pith as you go. Mix them together with all the other ingredients, stir well, cover and chill until needed. Sally Butcher, Salmagundi (Pavilion)

Greek yoghurt with pomegranate and cinnamon

Thick and creamy, with a nutty, fruity crunch and a dash of spice – this speedy assemblage makes an impressive breakfast or dessert.

Serves 2 25g pecans, roughly chopped 300g Greek yoghurt 4 tsp honey Seeds of ¼ pomegranate A pinch of ground cinnamon

1 In a small, dry frying pan, lightly toast the pecans just enough to bring out their flavour and crisp them up (take care not to overdo them or they’ll be bitter and taste burnt). Set aside to cool.

2 Spoon the yoghurt into two bowls, throw a small fistful of nuts on top, drizzle with honey and finish with a scattering of pomegranate seeds and cinnamon. Serve immediately. Tessa Kiros: The Recipe Collection (Murdoch Books)

Warm ricotta with kale, pomegranate and chestnuts

The wholesomeness of kale and chestnuts is lifted by warm, creamy ricotta and a scattering of pomegranate seeds. Delicious with a spoonful of bulgar wheat.

Serves 4 200g kale, picked and washed 200g cooked chestnuts, roughly chopped 250g ricotta cheese 2 tsp pomegranate molasses Seeds of ½ pomegranate Olive oil Salt

1 In a large pan of salted, boiling water, blanch the kale for 3-4 minutes then refresh in iced water. Once cold drain and set to one side.

2 Gently fry the chestnuts in a splash of olive oil for a couple of minutes then add your blanched kale to reheat.

3 In a separate pan, gently warm the ricotta through.

4 To serve put the warm ricotta on the bottom of a serving plate and top with the hot chestnuts and kale. Drizzle the pomegranate molasses over and scatter with fresh seeds. Matt Dryden,

Photograph: Kim Lightbody/Guardian

Chicken, walnut and pomegranate stew

Here pomegranate molasses imparts a full-bodied fruitiness to this ample Persian slow-cooked chicken stew (khoresh-e-fesenjan), while the fresh seeds add sparkle and bite to the finished dish. It is best made the day before you plan to eat it.

Serves 6–8 Vegetable oil 2 large onions, diced 1 tbsp plain flour 600g walnuts, finely ground 8 chicken thighs, bone-in, skin removed Salt and black pepper 1.2 litres water 3 tbsp caster sugar 450ml pomegranate molasses Seeds of 1 pomegranate, to serve

1 Preheat two large saucepans over a medium heat. Pour 3 tbsp of vegetable oil into the first and fry the onions until translucent and lightly browned. In the second pan, toast the plain flour until it turns pale beige. Add the ground walnuts and cook the mixture.

2 Once the onions are browned, season the chicken thighs on both sides with salt and pepper and add them to the onions. Increase the temperature and stir well to ensure you seal the thighs on both sides. Once gently browned, turn off the heat and set aside.

3 Add the water to the walnut pan, stir well and bring the mixture to a slow boil, then cover with a lid and allow to cook for 1 hour over a low-medium heat. This will cook and soften the walnuts; the mixture is cooked when you see the natural oils of the walnuts rise to the surface.

4 Add the sugar and pomegranate molasses to the walnuts and stir well for about 1 minute, or until the molasses has fully dissolved.

5 Once this is done, add the chicken and onions to the walnut and pomegranate mixture, cover and cook for about 2 hours, stirring thoroughly every 30 minutes to ensure you lift the walnuts from the bottom of the pan so that they don’t burn. Once cooked, you will have a rich, dark, almost chocolatey looking mixture. Serve sprinkled with pomegranate seeds and enjoy with a generous mound of basmati rice. Sabrina Ghayour, Persiana (Mitchell Beazley)

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