POM Shrimp

POM Shrimp
(Adapted from POM Wonderful)


1/4 cup POM Wonderful Pomegranate Juice
1 tablespoon toasted sesame oil
1 tablespoon vegetable oil
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
Freshly ground black pepper
1 1/2 teaspooons mustard seeds
1 shallot, minced
2 garlic cloves, minced
10 large shrimp (1 1/4 pounds), peeled and de-veined
1/2 tablespoon red wine vinegar
Kosher salt
1 packed cup light-colored frisee (chicory), heavy stems removed, leaf portion torn into 2-inch pieces
Pomegranate seeds for garnish

In a large skillet, combine 1/2 tablespoon sesame oil with vegetable oil, coriander, cumin, pepper and mustard seeds, shallots and garlic. Place over medium heat and cook, stirring for 4 minutes. Raise heat and stir in the shrimp and cook, turning and stirring, for 3 minutes, or until shrimp are opaque.

Reduce heat. Stir in the pomegranate juice, vinegar and salt. Cook, stirring and scraping bottom of pan, for 1 minute. Stir in remaining sesame oil.

Place 1/2 cup frisee on each plate. Top with shrimp, and drizzle sauce around plate. Sprinkle with pomegranate arils.

From Dishing Up Delights.

Dukkah-Crusted Lamb Chops with Pomegranate Molasses

Dukkah is an Egyptian spice blend that traditionally has hazelnuts or chickpeas as a base. In this version, pistachios are used instead.

1/2 cup unsalted natural pistachios, shelled
2 1/2 T toasted sesame seeds
1 T ground coriander
2 1/4 tsp ground cumin
1/2 tsp sugar
1/4 tsp salt
1 T pomegranate molasses
1 T honey
16 small lamb rib chops, well trimmed
1 T vegetable oil

Place first 6 ingredients in food processor. Using on/off turns, blend until mixture resembles breadcrumbs. Transfer dukkah to shallow bowl; set aside.

do ahead Dukkah can be prepared 1 day ahead. Cover tightly and let stand at room temperature.

Whisk pomegranate molasses and honey in small bowl; set aside.

Season lamb chops with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add half of lamb chops to pan. Cook to desired doneness, about 2 minutes per side for medium-rare. Transfer lamb chops top plate; tent with foil to keep warm. Repeat with remaining chops. Holding each chop by bone end, dip both sides of meat in dukkah to coat and transfer to platter. Drizzle honey mixture over chops and serve.

From Bon Appetit, December 2007.

Pomegranate Khoresh

(Khoresh-e fesenjan)

Traditionally this recipe is made with duck: The affinity between pomegranate and duck goes back to ancient times in Persia. Fourth-century Persian manuals describe the domestication of the male duck, fed on hemp seeds and the butter of olives. The finest meal possible was one of these ducks served in a pomegranate sauce. This recipe recreates that ancient dish.

Preparation time: 30 minutes Cooking time: 1 hour

Servings: Servings: 4

2 tablespoons vegetable oil, butter, or ghee
2 small onions, peeled and thinly sliced
1 pound skinless and boneless chicken or duck breast cut into thin strips
2 large carrots or 1 pound butternut squash, peeled and cut into thin strips
1/2 pound shelled walnuts, toasted
1 teaspoon salt
1/2 cup pomegranate paste diluted in 2 1/2 cups water or 4 cups fresh pomegranate juice
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground saffron threads, dissolved in 1 tablespoon hot water (optional)

GARNISH
1 cup fresh pomegranate seeds
1/4 cup walnuts, toasted

1. In a medium pot, heat the oil over medium heat. Add the onions and stir-fry 5 minutes, until translucent. Add the chicken and fry for 15 minutes, stirring occasionally, until golden brown. Add the carrot strips and stir-fry 2 minutes longer.

2. Finely grind the toasted walnuts in a food processor. Add the salt, diluted pomegranate paste, sugar, cinnamon, and saffron water and mix well to create a smooth, creamy sauce. Transfer the sauce to the pot, cover and simmer for 40 minutes over very low heat, stirring occasionally with a wooden spoon to prevent the nuts from burning.

3. Taste the sauce and adjust for seasoning and thickness. This khoresh should be sweet and sour, and the consistency of heavy cream. Add diluted pomegranate paste for sourness or sugar for sweetness. If the sauce is too thick, thin it with warm water.

4. Cover and keep warm until ready to serve.

5. Serve hot with saffron steamed rice. NUSH-E JAN!

From Epicurious.com.