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Ideas for pomegranate seeds?

We use them in salads with smoked trout. But what do we do with the leftovers? Ideas?
Thanks.

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  1. I put them in guacomole. This idea is from Cafe Barrio in Phoenix.

    http://barriocafe.com/

    1. On vanilla ice cream; with yogurt and milk; cook up a quick compote for pancakes and waffles: the same compote with ham, pork chops, or lamb; toss a few in curries.

      1. I added them to pumpkin muffins last fall.

        They work well in couscous salad, with arugula, pine nuts and crumbled feta. Use a citrus-y dressing.

        Oh, and you can put them in cottage cheese, too.

        1. Make Middle Eastern Muhamarra and stir in and garnish with pom.seeds. As far as I'm concerned ,it's "the new hummous"( only better.) Eveyone asks for the recipe. Not only is it delicious and refreshing,most people have never had it and it's fun to make them guess what's in it. It's great on cooked meat,chicken, fish or spread on a sandwhich.

          Muhamarra Pomegranate and Wanut Spread

          4 red bell peppers
          1 small hot chili, like Fresno or hot Hungarian (or a tsp. aleppo pepper)
          1-1/2 c walnuts, coarsely ground
          1/2 c crumbled wheat crackers
          1 T freshly squeezed lemon juice
          2 T pomegranate molasses, more to taste
          1/2 tsp ground cumin, more for garnish
          3/4 tsp salt
          1/2 tsp sugar
          2 T olive oil, more for garnish

          1. Roast peppers and chili over a gas burner or under a broiler, turning frequently until blackened and blistered all over, about 12 minutes. Place in a covered bowl to steam for 10 minutes. Rub off skins; slit peppers open and remove stems, membranes and seeds. Spread peppers, smooth side up, on a paper towel and let drain for 10 minutes.

          2. In a food processor, grind walnuts and crackers with lemon juice, pomegranate molasses, cumin, salt and sugar until smooth. Add bell peppers and process until pureed and creamy. With machine on, add olive oil in a thin stream. Add chili to taste. If paste is too thick, thin with 1 to 2 tablespoons water. Refrigerate overnight.

          3. To serve, let dip come to room temperature and sprinkle with cumin and olive oil. Best if aged a few days in fridge.

          3 Replies
          1. re: missclaudy

            Oh wow, I had this once at a Mediterrranean restaurant and have never found it since. It's to die for. Thanks for the recipe.

            1. re: missclaudy

              Thank you for that, made it today, and wow!

            2. I had wonderful Chile Relleno in Mexico with pomegranate seeds.

              2 Replies
              1. re: Neuromancer

                Pom seeds are the traditional garnish on chiles en nogada, made with roasted, unbattered poblano chiles stuffed with a group pork picadillo and topped with a creamy sauce made with pumpkin seed kernels and tomatillos. Delish!

                1. re: laurie

                  The "en nogada" means "in walnuts", and is an autumn dish that coincides with the walnut harvest. It originated in Puebla as a dish for visiting royalty eons ago. The green poblano, the whitish creamy walnut sauce, and the red pomegranite seeds mimic the colors of the Mexican flag. Puebla in the fall is a wonderful place- dozens of restaurants trying to outdo each other with the best chiles en nogada!