sed Barefoot Contessa's basic recipe for: Recipe #56103.
Or, to STEAM
/4 teaspoon salt. Drain for a few minutes.
Meanwhile
Heat pomegranate juice, sugar, and lemon juice
imes.
Reserve 2 tablespoons for the sauce.
Place the
small bowl, combine the Pomegranate Molasses, lemon juice, garlic, sugar, olive
he leeks and cook, stirring for 3-4 minutes. Add the
Preheat grill.
In a shallow dish, mix chicken with l/2 cup virgin olive oil, honey, vinegar and paprika, and allow to marinate overnight in refrigerator or 3 hours at room temperature.
Sprinkle chicken with salt and pepper and place on grill.
Grill 12-13 minutes per side, or until juices run clear when pierced with a fork or knife.
Remove cooked chicken from grill and drizzle with pomegranate molasses.
Serve immediately.
Mix the garlic, cumin, sugar, pomegranate molasses and freshly squeezed lemon juice in a bowl.
Whisk in the olive oil. Season to taste with salt and pepper. Add a little extra sugar if you think it's a bit too sharp.
he onion and garlic. Cook for 3 minutes or so, until
Heat oil in a pan, and add the onions and garlic.
Cook over medium heat until golden and softened.
Add the lamb mince, and cook until all the meat has changed colour and it it well browned.
Add the remaining herbs and spices and mix through.
Add the pomegranate molasses and pine nuts (remember to reserve a few), mix through the mince and leave to rest.
Serve with oven toasted Turkish bread and Baba Ganoush.
Whisk together the dressing.
Arrange the heirloom tomatoes on a serving platter.
Drizzle the tomatoes with the olive oil-pomegranate molasses dressing.
Sprinkle lightly with salt and black pepper.
Garnish the tomatoes slices with the fresh Greek oregano leaves.
ightly and allow to soak for five minutes.
Fluff with
In a bowl, stir together the soy sauce, ketchup, pomegranate molasses, honey, sunflower seed oil, mustard, garlic, sea salt, black pepper, and paprika to make a smooth paste.
Heat oven to 425 degrees. Line a rimmed baking sheet with foil or parchment paper.
In a large bowl, combine the carrots, olive oil, salt, black pepper and Aleppo flakes. Toss well to coat.
Spread carrots in a single layer on the prepared baking sheet.
Roast 15 to 20 minutes or until carrots are almost tender.
Drizzle with pomegranate molasses, stir well and roast 5 minutes more.
ugar into butter. Add the pomegranate molasses and vanilla and beat until
Heat oil in a large skillet over high heat. Add onion; cook and stir until soft and translucent, about 4 minutes. Add bell pepper and cook until softened, about 3 minutes.
Stir chicken livers into skillet. Cook until livers release their moisture and brown, about 5 minutes.
Sprinkle cumin, chili powder, black pepper, and salt over the liver. Stir until fragrant, 1 to 2 minutes. Add pomegranate molasses and stir until flavors combine, about 2 minutes.
Serve chicken livers hot garnished with chopped parsley.
Whisk lemon juice, pomegranate molasses, vinegar, sumac, salt, and black pepper together in a small bowl to make the dressing.
Mix cherry tomatoes, arugula leaves, and walnut halves together in a large bowl. Pour dressing into bowl and toss salad well to coat.
Preheat grill and brush lightly with olive oil.
Mix olive oil, pomegranate molasses, vinegar, garlic and salt.
With a pastry brush, coat the fish with the mixture.
Grill until the flesh is flaky and loses its translucence, 3 to 4 minutes per side.
Serve immediately.
Lightly knead with your hands for a few minutes (do not
Combine oil, molasses, cumin, garlic and chicken in