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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!

              2. Top slices of baguette with slices of brie. Broil til starting to melt (1-2 min) and then top with the pomegranate seeds.
                Pomegranate and green apple salad. Basically, pomegranate seeds, shredded green apple, toasted slivered almonds, over crisp iceberg lettuce with.a lemon, grainy mustard, honey, olive oil salad dressing.

                1. Sprinkle at few at the base of a martini glass and fill with a pomegranate martini:
                  one part vodka, one part pomegranate juice and the juice of one lime. I had one last night and it was delicious. I know it's not the traditional gin martini for you die hards, but who cares?!

                  1. How about just popping them in your mouth? Poms are my favorite winter fruit, together with grapefruit. You can tell if I've read a book in the winter months because the pages are typically stained with pom juice. Put on a pair of old sweats and a bib, and enjoy!

                    1. Last winter I made pomegranate slushies (granita if you want to be fancy). It was easy and delicious.

                      I just put a pomegranate's worth of seeds in the blender, blended the crap out of it, strained it through cheesecloth (twist and squeeze to get all the juice), added sugar to taste, and froze it. While it was freezing, I stirred it every hour or two , and served it after a big hearty winter meal. It was so nice-- refreshing, sweet, but still wintry. A little went a long way, and we had it after dinner for a week or two.

                      I'm sure someone who actually knows how to make granita could improve on my method, but it was pretty easy and pretty good.

                      1. Great in yogurt with a bit of honey. I've noticed the seeds keep for awhile in the fridge.

                        One of my favorite salads is thinly sliced fennel, thinly sliced apple, and pomegranate seeds. Claudia Roden has a great recipe for bulgur salad that uses pomegranate molasses, and although she doesn't call for it, I'm sure a sprinkle of pomegranate seeds would make a beautiful garnish.

                        1. I love them scattered over a bowl of oatmeal.

                          1. Mix with Goldschlager and serve as a Trou Normand - between courses at a meal, to assist in digestion.

                            Is there any place selling pomegranates in Toronto now? I assume they are out of season, because I cannot find them at the places I normally buy them (whole foods and kitchen table in first canadian place)

                            1. Vanilla Ice Cream, it is an increadible creamsicle.

                              Combine with OJ and balsamic reduce to a syrup and top over scallops.

                              1. We've been making pomegranate seed and peanut butter sandwiches lately. They're great!