622546 Mon May 25 19:09:55 -0700 2009 6 27 General Chowhounding Topics 0 4714117 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! Mon May 25 19:09:55 -0700 2009 224238 Caralien 1 4714238 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 http://www.chow.com/ingredients/267 You are welcome to the box I have since this 2006 post http://chowhound.chow.com/topics/340135 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 http://www.chow.com/recipes/10480 Mon May 25 20:01:49 -0700 2009 4714117 10264 rworange 2 4715436 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! Tue May 26 09:55:53 -0700 2009 4714238 224238 Caralien 1 4714443 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. Mon May 25 22:42:15 -0700 2009 4714117 11583 ipsedixit 1 4714555 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. Tue May 26 01:01:07 -0700 2009 4714117 118120 luckyfatima 2 4716140 >>> 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. Tue May 26 13:14:41 -0700 2009 4714555 10264 rworange 1 5074856 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? Fri Oct 02 11:18:54 -0700 2009 4714117 118120 luckyfatima