Tuesday, July 20, 2004
Are you convinced that it's a good idea to buy pomegranate syrup yet? If not, let me tell you about what I made for dinner yesterday. Eggplant and lentil stew with pomegranate molasses. The recipe is in an article written by Paula Wolfert in the July issue of Food & Wine magazine. It is a layered, slow cooked casserole of chopped onions, garlic, tomatoes, large chunks of eggplant and parboiled lentils stewed in olive oil and pomegranate syrup. Succulent and tangy this dish is a real keeper. The pomegranate adds a richness to the dish and a complexity. Served over rice for a very hearty vegetarian dinner.
The same issue of Food & Wine also included a similar Turkish salad to the one I created the other day also using pomegranate syrup. So it can work well as a dressing and as cooking liquid. I am looking forward to cooking even more dishes with pomegranate syrup. The pomegranate council has a number of interesting recipes including a version of a Persian recipe for chicken cooked in a sauce of walnuts and pomegranate syrup that looks good to me.
Let me know if you have any favorite dishes using pomegranate syrup, my ingredient of the week!