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May 25, 2009 07:09 PM

Dried Pomegranate Seeds: What to do with it?

We stopped at a local halal grocer to pick up some lamb and came across dried pomegranate seeds (100g/$1.99).

What do I do with them? Grind them up and sprinkle them on _____? Rehydrate and add to something?

Thanks in advance!

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  1. Gross, gross, gross, gross ... gross.

    Keep on walking by and don't look back. Your teeth will thank you.

    Also known as Anadana. This Chow ingrediant description is excellent

    You are welcome to the box I have since this 2006 post

    They are used mainly in Indian and Persian dishes. I hope someone comes up with something to do with these. Here's one recipe, but my teeth hurt just looking at it.

    A CH recipe - Mint and Anardana Chutney

    1 Reply
    1. re: rworange

      My husband refers to pomegrantes as apple grenades, and from a tooth's perspective, that would be appropriate.

      We'll try puverizing them to try on something; otherwise, I may donate them to my FIL (he likes anything spicy or filled with antioxidants, so this may be right up his alley).

      Will post what happens. Thanks for the warning!

    2. Grind and use to season steaks and roasts.

      Grind and use in stuffing for chicken or hens

      Dip in chocolate and you'll have chocolate covered pomegranates.

      1. I use them in some pullao recipes, use them in salads, make a relish out of them, stir them into yoghurt raita. They add a delicious burst of sweet sourness. They have never hurt my teeth. I used them just last week in a sprouted mung bean salad and a few weeks before sprinkled on a chicken pullao as a garnish. You can add them to a fruit salad, too. Mine are from Iran and have a soft raisin like texture and the seed isn't that big. Maybe the hard tooth breaking ones are too old for consumption.

        1 Reply
        1. re: luckyfatima

          >>> Mine are from Iran and have a soft raisin like texture and the seed isn't that big.

          That is different than what I have. I just have the innerseed, no dried pulp surrounding it.

        2. I thought about this post for a while. I have seen the hard dried pomegranite seeds at the store and never purchased them. The ones I have ARE soft. For sometime I wondered if I was mistaken, perhaps what I was using are not pomegranite seeds at all, but something else. It wouldn't be the first time I was mistaken about an ingredient. But then last week, I saw the soft seeds again. They were at a Lebanese shop and labeled "grenadine seeds" in English. That would make them pomegranite seeds. The difference is that there are no seeds in these.

          Does anyone know more about these? How do they get the hard seed out of the fruity flesh without tearing it? Or are these specially grown as seedless?