Cooking with Pomegranates

Lentil kofte with Pomegranate and cilantro salad

I suppose they've been selling pomegranates in my neighborhood stores for quite some time, but I just never paid them much attention.  They seemed like too much work.  But while reading the book Traveling with Pomegranates by Sue Monk Kidd and her daughter, Ann Kidd Taylor, I became enamored with this enchanting fruit and began reading more about them, their history and significance in the ancient world right up to the present time. I'm embarrassed that it has taken me so long to appreciate their importance and their charming contribution to the world of culinary delights!

The pomegranate has a rich history, stretching all the way back into the ancient world, that is heavy with tradition and superstition.  The leathery globe filled with ruby-red seeds is believed to have originated in Persia and is mentioned in many sacred texts.  It plays a significant role in mythology and in many of the world's religions. 

As I began experimenting with recipes that call for pomegranates, I became very excited about a recipe I found in 660 Curries (a book I've mentioned several times before.)  The recipe was simple to make but involved a lot of steps in order to prepare all the different elements.

Layers of spicy potato, tart date sauce, hot chili sauce, pomegranate seeds and peanuts on flatbread

The original recipe called for all the various elements to be sandwiched between two toasted bun halves, but I thought it sounded way to pretty to cover up with a sandwich bun, so I layered everything on a square of flatbread.  It turned out delicious, with each mouthful delivering a spicy, salty, sweet, tart, soft and crunchy dance.  I decided it's way too involved to post here but if you want to give it a try, it's the recipe for spiced potato and pomegranate sandwiches on page 105.

Today, I made a much simpler recipe that I found in a book called Purple Citrus & Sweet Perfume, a collection of recipes from the eastern Mediterranean.  This recipe for red lentil kofte with pomegranate and cilantro salad was very tasty and quick to make!

Pomegranate seeds and lemon come together in a bright tasting salad

Ingredients for the kofte:
2 T olive oil
1 large red onion, finely chopped
1 T cumin
1 T Za'atar
1 t sweet paprika
1/2 c red lentils (toor dal)
1 T Pomegranate molasses
2/3 c finely ground bulgur
1 T finely chopped cilantro
1 T tomato paste

Method:
1.  Heat olive oil over medium high heat and saute onion till soft.  Stir in cumin, za'atar, and paprika and cook for 2 more minutes.

2.  Stir in the lentils, pomegranate molasses and 1 1/2 c water.  Bring to a gentle boil, then cover and simmer on low for about 8 minutes or until lentils are soft.

3.  Stir in the bulgur.  Combine well, remove from heat and let cool.

4.  Stir in cilantro and tomato paste.  Season with salt and pepper to taste.  Cover and refrigerate until firm, about 30 minutes.

Meanwhile, make the salad


Ingredients for salad:
seeds from 1 pomegranate
1/2 c finely chopped cilantro
grated zest and juice from one small lemon
3 T olive oil

Method:
Combine all ingredients together and mix well.

To Serve:
Remove lentil mixture from refrigerator and form into small patties, pressing a dent into the center of each.  Arrange on a plate and spoon some salad into the center of each.

Lentil koftes with Pomegranate salad