Pomegranate Paste

What is pomegranate paste?

Pomegranate Paste a beloved condiment in Iranian and Middle Eastern cuisine. It is made by simmering and reducing pomegranate juice, resulting in a unique sweet and tangy flavor.

Pomegranate paste is used as a seasoning in dishes, salads, and sauces.

Pomegranate Paste Uses

Pomegranate Paste in cooking

Stews:Pomegranate paste is used in various dishes such as Fesenjan (pomegranate walnut stew), eggplant stew, fish stew, and sour chicken stew.

Sauces and marinades: those used in salads and marinades to flavor meats and poultry. Salads: Adding a bit of pomegranate paste to salads, especially vegetable and fruit salads, can give them a fresh and appealing taste.

Meat dishes: Pomegranate paste is used as a seasoning for meat dishes like kebabs and steaks. It can be rubbed onto meats as a glaze or marinade

Desserts: In some cases, pomegranate paste is an ingredient in special desserts like puddings and pastries.

Seafood: Using pomegranate paste to flavor fish and other seafood dishes imparts a distinct and memorable taste.

Beverages: In certain cultures, pomegranate paste is added to traditional drinks and even modern cocktails.

Pomegranate Paste Recipe

Making pomegranate paste is a very simple process, but even in its simplicity, there are tricks to making it delicious and sweet, which can bring its taste closer to northern pomegranate paste.

To prepare 1 kilogram of homemade pomegranate paste, you only need the following two ingredients:

• Thin-skinned pomegranates: 8 kilograms
• Salt: 1 teaspoon

here is a step-by-step guide on how to make homemade pomegranate paste:

Step 1: Deseeding the pomegranates

To make traditional pomegranate paste, start by washing the pomegranates and cutting them in half through the middle. Then, remove the arils (edible seeds) from the pomegranates.

Step 2: Blending the pomegranate arils

Next, place the pomegranate arils into a blender. Blend the arils until they are completely smooth and form a thick liquid.

Step 3: Extracting the pomegranate juice

Next up, we position a strainer over a pot. We pour the pomegranates into the strainer and press them with a ladle until the juice from the pomegranates passes through the strainer and pours into the pot. Then we press the pomegranate seeds by hand to completely extract their juice.

Step 4: Cooking and Thickening the Pomegranate Paste

To make traditional pomegranate paste, start by washing the pomegranates and cutting them in half through the middle. Then, remove the arils (edible seeds) from the pomegranates.

Step 5: Finishing Touches and Salt Adjustment

Stir occasionally towards the end to prevent burning. Burning will ruin the flavor of the pomegranate molasses.

Once it's thick enough, add the salt and stir it in well.

Step 6: Cooling and Storage

Turn off the heat and let the molasses cool completely. Remember, eight kilos of good quality pomegranates will give you roughly one kilo of molasses.

Once cool, pour it into a jar with a lid and store it in the refrigerator.

Pomegranate Paste Health Benefits