Fresh Pomegranate seeds
My local Middle Eastern market has containers of pomegranate seeds, freshly hulled from the fruit. I bought one of these containers and became addicted to them on top of yogurt, especially Rachel's Yogurt. I went back today and bought another container and was told that the season would end in another month or so. In panic I bought another container (they said the seeds freeze well). Now I'm wondering what else to do with them besides topping my yogurt with them.
Does anyone have any good pomegranate seed ideas?
The seeds absolutely do NOT freeze well. There's so much liquid in them that they basically explode. The season really goes into January, though, and you can nurse one along in the fridge for another month or so. Take a deep breath and think seasonally. I'm trying very hard to get through my tomato withdrawal.
Literally ran to the freezer to retrieve my precious pomegranate seeds from exploding! thanks for the tip. I guess you're right about the seasonal thing. It's just that they are so damn good on this Rachel's Yogurt. On the other hand, I'll probably eat them this way so often in the next few weeks that I'll burn out and will be glad to wait it out for the next season!
I agree they would not freeze well!
Top of salad, add to your cereal, blend them with water and sugar for a juice, sprinkle on buttered basmati rice. Garnish Middle Eastern muqaabilaat (mezze) with them, like sprinkle them on baba ganouj, humus, or whatever.
this idea may sound weird, but I baked sea bass on a bed of shaved fennel with pomegranate over the top. it was excellent--fresh, light, and seasonal (but completely different from what you'd ordinarily consider autumn!).
I also have been enjoying pomegranate on my yogurt in the morning, with pistachios and honey...mmmm...
The last time I made quinoa I sprinkled pomegranate seeds in with my mixture. The seeds would also be delicious mixed in with a rice pilaf.
A little sweet tartness, that surprising poof of liquid. Fun to experiment!
I made this for dinner last week.
6 salmon fillets - about 6 ounces each
3 cups 100% pomegranate juice
1/4 cup sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 teaspoon cornstarch
1 teaspoon water
Preheat oven to 400 degrees.
Heat a grill pan to high. Drizzle salmon with olive oil and season with salt and pepper. Sear each side of the salmon for about 1 - 2 minutes. Remove from pan to a baking sheet. Roast in oven for about 10 minutes.
In a saucepan, combine pomegranate juice, sugar, ginger, and allspice. Bring to a boil. Continue boiling mixture until reduced to about 1 cup, about 8 - 10 minutes. Combine cornstarch and water and add to the pomegranate reduction. Continue to boil mixture and stir occasionally until sauce has thickened, about 3 - 4 minutes.
To serve, place roasted salmon on a plate and drizzle with the pomegranate glaze. Sprinkle with the pomegranate seeds.
Two Christmases ago, my boyfriend's sister served pomegranate gimlets during the pre-dinner hour, with a few pomegranate seeds at the bottom of each glass. It was the best cocktail I've ever had!
This is an old thread, but since it's popped up again -- why, thank you, Chow digest -- I'd just like to add for future readers that I've frozen pomegranate seeds many times, and they always seem fine; I've never had any issues with them exploding. They're also tasty right out of the bag in the freezer. (Then again, this is just my regular kitchen freezer, not the stand-alone in my basement, which gets things much, much colder. Maybe colder temps affect the arils more negatively.)
My favorite way to eat them is in a salad of pea shoots and parmesan shards, with a sweet, creamy dressing (like poppyseed).