Few fruits are as oyster-like and jewel-hued in appearance as a pomegranate. From the outside, it appears rather unassuming, a red-hued, leathery-skinned fruit. But cut it open, and it reveals hundreds of ruby-like arils, ranging from blood red to deep pink, packed tightly into their pale, entrancing membranes. There is colour, crunch, liveliness, and a pleasing little explosion of juice in every mouthful.
In India, pomegranate is not confined to one neat season. The National Horticulture Board notes that the fruit can be available during different production cycles, with Maharashtra, Karnataka and several other states producing it across varying harvest periods. One documented Indian production cycle, for example, runs from November to March, while another extends from July to September. As for Maharashtra, its production is able to continue throughout the year.
As a result of its broad availability, anardana and fresh pomegranate are familiar across Indian kitchens, but the fruit's culinary history stretches much further. In Persian cooking, pomegranate is not merely a garnish for festive dishes or a pretty topping for snacks. It is cooked down into sauces, paired with walnuts and poultry, used to sharpen stews, and even combined with vegetables.
Fesenjān, the famous walnut and pomegranate Persian stew, is perhaps the best-known example of the fruit’s application in savoury cooking. Historical accounts also record versions made using eggplant, pumpkin, fish, beans and other ingredients. And that is exactly why pomegranates are so interesting. Its flavour sits somewhere between fruit and condiment.
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While fresh arils are juicy, sweet-tart and crunchy, pomegranate juice can be reduced into something darker and more concentrated, and pomegranate molasses imbues an intense sour-sweet quality that behaves very differently from the fresh fruit. So forget treating pomegranate as something that belongs only in cheesecakes, cocktails, and fruit bowls. Here are a few dishes that give the fruit the chance to be sweet, savoury, spicy, and even smoky.
5 Memorable Pomegranate-Based Dishes That Highlight The Fruit’s Versatility
Pomegranate-Glazed Paneer With Charred Peppers
For something closer to an Indian dinner-party appetiser, give this recipe a try. The paneer provides a salty, milky base for the sharp glaze, while the peppers contribute smokiness and sweetness. Fresh arils should definitely be added at the end, as without them, the dish would have only the concentrated version of pomegranate rather than its bright, juicy side.
To make this dish for 4, cut 300 g paneer into cubes and toss with 1 tbsp oil, ½ tsp Kashmiri chilli powder, ½ tsp roasted cumin powder, and salt. Then pan-sear the pieces until golden on multiple sides. For the glaze, simmer 100 ml pomegranate juice, 1½ tbsp pomegranate molasses, 1 tsp honey, ½ tsp grated ginger, and ½ tsp chilli flakes for 4 to 5 minutes until slightly syrupy. Finally, char 1 sliced red pepper and 1 sliced yellow pepper in the same pan, then return the paneer and pour over the glaze. Finish with fresh pomegranate arils and coriander.
Pomegranate And Tamarind Chaat-Style Sweet Potatoes
This dish has a deliberate gravity-like culinary push-and-pull here, with sweet potato, pomegranate, and ordinary potatoes on one side and tamarind, jaggery, and the crunchy elements on the other. The dish has the spirit of a chaat without relying solely on it to appeal to taste buds.
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To make this dish for 4, take 500 g sweet potatoes, then cut them into bite-sized cubes, marinate with 1½ tbsp oil, ½ tsp cumin powder, ½ tsp chilli powder, and salt, and roast at 210°C for 25 minutes. In the meantime, mix 2 tbsp tamarind chutney, 1 tbsp pomegranate molasses, 1 tsp jaggery, and 1 tbsp water. Now, toss the hot sweet potatoes in this tangy dressing and top up with 100 g pomegranate arils, 40 g roasted peanuts, 2 tbsp chopped coriander, and 1 tbsp sev. The result will keep you coming back for more servings.
Pomegranate-Glazed Aubergine With Tahini
In this unique and luscious dish, your aubergine becomes almost silky underneath its slightly sticky glaze. Here, tahini is responsible for some bitterness and richness, while the fresh pomegranate prevents the finished dish from becoming too dense. To make this scrumptious dish for 4, halve 2 large aubergines lengthways and deeply score the flesh. Then brush them with 2 tbsp of olive oil, season with salt, and roast them cut-side up at 200°C for 30 to 35 minutes.
In the meantime, whisk together 2 tbsp pomegranate molasses, 1 tbsp maple syrup, 1 tsp ground cumin, and 1 tbsp olive oil. Now brush this over your softened aubergines and roast them for another 8 minutes. Finally, serve with 3 tbsp tahini that has been loosened with 1 tbsp lemon juice and 2 tbsp water, after garnishing with pomegranate arils, chopped parsley and toasted sesame seeds.
Pomegranate And Coriander Fish Cakes
While the fish cake itself is familiar and savoury, in this recipe it is the pomegranate-based fresh relish which is the game-changer. Its cool crunch and tartness make the fried exterior feel lighter without the inclusion of another heavy sauce. To make this appetiser for 4, flake out 400g of cooked white fish in a bowl and combine the lot with 300 g mashed potato, 1 egg, 2 tbsp chopped coriander, 1 finely chopped green chilli, 1 tsp grated ginger, ½ tsp cumin powder, and salt.
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Then shape them into eight cakes, coat lightly in breadcrumbs, and chill for 20 minutes. After that, it is time to pan-fry them in 2 tbsp oil for 3 to 4 minutes per side until they turn crisp. For the relish, combine 100g pomegranate arils, ½ finely chopped cucumber, 1 tbsp lemon juice, 1 tbsp chopped coriander, and a pinch of chilli flakes. Every bite will feel zesty and mouthwatering with this relish.
Pomegranate, Apple And Rosemary Roast Chicken
In this festive dish, the apples become soft and caramelised while the pomegranate mixture turns into a sharp, sticky pan sauce. Rosemary is there to add a savoury, resinous note to the dish that makes the fruit feel comfortably at home with roast chicken. To make this iconic main dish for 4, place 700 g chicken thighs in a roasting dish with 2 sliced apples, 1 sliced red onion, 3 rosemary sprigs, and 1 tbsp olive oil. Season the meat well and roast at 200°C for 25 minutes.
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Now, mix 100 ml pomegranate juice, 1½ tbsp pomegranate molasses, 1 tbsp honey, 1 tsp Dijon mustard, and ½ tsp black pepper. Pour the mix around your chicken rather than directly over the skin and roast it for another 15 to 20 minutes, until thoroughly cooked through. Garnish with 80g fresh pomegranate arils and chopped parsley before serving hot.