Recipes Using Pomegranate Juice

Tap to Read ➤ Bidisha Mukherjee

Pomegranate juice is used in various recipes that are pleasing to taste and are good for health too. Read on to know some easy recipes using this versatile and healthy ingredient.

Pomegranates are grown in India, many countries in the Middle East, southern Europe, and California. Research studies have revealed several health benefits. It has a rich content of antioxidants that are useful in providing protection to our body cells. It also prevents unwanted clotting of blood. Thus, it improves heart health and prevents the risk of many heart-related diseases.

The recipes that are given here need fresh pomegranate juice. Normally, to get one cup, 2-3 large-sized fruits are required.

French Green Beans with Pomegranate Juice, Goat Cheese, and Almonds

Requirements

Fresh green beans, 6 cups (stems removed, cut into pieces of 1 inch) Pomegranate juice, ⅓ cup Goat cheese, ½ cup (sliced) Almonds, ½ cup (sliced) Olive or vegetable oil, 1 or 2 tablespoons Pomegranate arils, ⅓ cup Lemon or orange peel, 1 teaspoonful (grated) Salt and pepper

Procedure

Heat the oil in a wok, add the fresh beans and grated lemon peels, and fry them for around 6 minutes. Now, add sliced almonds into the fried beans, and cook till the beans become crispy and tender. Remove the pan from over the heat, and add salt and pepper into the fried beans.

Put the pomegranate arils and juice into the pan, and toss the beans. Now, your food is ready to serve. Just place it on a platter and garnish with slices of goat cheese on the top.

Persian Chicken in Pomegranate Walnut Sauce

Requirements Chicken breasts, 6 or chicken thighs, 12 (boneless, skinless) Chicken broth, 1⅓ cups Pomegranate juice, 1 cup Pomegranate arils, ¼ cup Red onions, 1½ cups (half-slices) Cheesecloth, 1 piece (double-thick, size 4x4 inches)

Walnuts, 1½ cups (coarsely chopped) All-purpose flour, ⅓ cup Cinnamon, 1 teaspoon (ground) Molasses, 1 tablespoon Olive or vegetable oil, 2 tablespoons Couscous or rice, (hot, cooked) Salt and pepper, as per taste For Garnishing Pomegranate arils, ½ cup Parsley, (chopped)

Procedure

Take a blender or food processor, and add into it, fresh pomegranate juice, ⅓ cup of chicken broth, walnuts, ground cinnamon, pepper, and salt. Cover it and process the ingredients for around 10 seconds. You will get walnut sauce. Add molasses to the remaining one cup of the broth, and stir it well and keep it aside.

Put ¼ cup of pomegranate arils on the cheesecloth, wrap it up, and tie it with a kitchen string to form a bag. Next, take each piece of chicken and roll it over the flour in such a manner that a thick coat is formed on the surface.

Heat oil in a deep bottom nonstick pan, and fry the chicken pieces one by one in hot oil till they turn golden brown from all sides. Drain the extra oil. Place all the fried chicken pieces back into the pan, and add the walnut sauce that you made, the onion slices and arils with the cheese bag.

Once it comes to a boil, cover the pan and allow it to simmer at low heat for about 20 minutes. Then uncover the pan and simmer it for another 10-15 minutes till the pink color of the chicken vanishes and the sauce get its desired consistency. During this process, keep stirring it from time to time.

Remove the cheesecloth bag before serving. Serve the chicken along with the sauce on couscous, and garnish with fresh arils and chopped parsley.

Broccoli and Cauliflower Salad with Crisp Prosciutto and Mustard Dressing

Requirements Cauliflower florets, 2 cups Broccoli florets, 2 cups Prosciutto, ½ cup (sliced into ½-inch strips) Red onion, ½ cup (chopped) Pomegranate arils, 1 cup

Pomegranate juice, 1 cup Yogurt, ½ cup Mayonnaise, ½ cup Grapes, 1 cup (seedless, cut into halves) Raisins, ½ cup Basil strips, 3 tablespoons Whole grain mustard, 2 tablespoons Sugar, 1 tablespoon (granulated) Salt and pepper, as per taste

Procedure Take a large bowl, and put all the broccoli and cauliflower florets, chopped onions, grapes, raisins, and fresh basil into it and toss them well. In another small bowl, pour yogurt, mayonnaise, pomegranate juice, mustard, sugar, salt, and pepper. Nicely whip the mixture, and your dressing is ready.

Pour this dressing over the broccoli and cauliflower salad and stir it well. Now, place the prosciutto strips on a nonstick skillet, and cook it on a moderate heat till it turns crispy. Add prosciutto strips and pomegranate arils over the salad, and it is ready to eat.

These recipes have retained the nutritional values of the fruit and are healthy to eat. Hope you will enjoy these sumptuous foods with your friends and family.