Pomegranate Mint Relish Recipes

POMEGRANATE RELISH

Pomegranate Relish image

Relish or salsa made with fresh pomegranates. Delicious with roast turkey.

Provided by Ruth Levene

Categories Side Dish Sauces and Condiments Recipes Relish Recipes

Time 10m

Yield 5

Number Of Ingredients 6

Ingredients

2 pomegranates
3 tablespoons olive oil
1 shallot, minced
1 tablespoon lime juice
salt and pepper to taste
½ cup fresh cilantro, chopped

Steps:

Juice the pomegranates retaining the seeds and juice.
Heat oil in a small skillet over medium heat. Saute shallots until golden. Stir in pomegranate juice and seeds, lime juice, salt and pepper. Cook for about 3 minutes, or until slightly reduced. Remove from heat and stir in cilantro.
Serve at room temperature.

Nutrition Facts : Calories 122.5 calories, Carbohydrate 12.7 g, Fat 8.3 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 5.4 mg, Sugar 10.6 g

BAKED MINTY RICE WITH FETA AND POMEGRANATE RELISH

Baked Minty Rice with Feta and Pomegranate Relish image

If you've given up on stovetop rice methods, you'll love this hands-off oven technique.

Provided by Yotam Ottolenghi

Categories Bon Appétit Rice Feta Healthy Vegetarian Kid-Friendly Pomegranate Olive Mint Parsley Low Cholesterol Walnut Small Plates

Yield 6 servings

Number Of Ingredients 17

Ingredients

1/2 cup walnuts
3/4 cup pomegranate seeds (from about 1/2 large pomegranate)
3/4 cup Castelvetrano olives, pitted, coarsely chopped
1/2 cup olive oil
1/4 cup coarsely chopped fresh mint
1/4 cup coarsely chopped fresh parsley
1 tablespoon pomegranate molasses
1 garlic clove, crushed
Kosher salt, freshly ground pepper
Rice and assembly:
2 cups basmati rice
4 tablespoons unsalted butter, cut into pieces
3/4 teaspoons kosher salt
10 mint sprigs
8 ounces feta, sliced 1/4" thick
Ingredient info:
Pomegranate molasses can be found at Middle Eastern markets, some supermarkets, and online.

Steps:

Pomegranate relish:
Place a rack in upper third of oven; preheat to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool, then coarsely chop. Increase oven temperature to 450°F.
Toss walnuts, pomegranate seeds, olives, oil, mint, parsley, pomegranate molasses, and garlic in a medium bowl to combine. Season with salt and pepper.
Rice and assembly:
Combine rice, butter, and salt in a 13x9" baking dish, then pour in a scant 3 1/2 cups water; top with mint sprigs. Cover tightly with foil and bake until rice is tender and water is absorbed, 30-35 minutes. Remove from oven; pluck out mint. Fluff rice with a fork.
Heat broiler. Arrange feta over rice. Broil until rice around edges of pan is browned and crisp and feta is starting to brown, 8-10 minutes. Spoon pomegranate relish over.

POMEGRANATE RELISH

Pomegranate Relish image

We love the flavor (and color!) contrast between sweet-tart pomegranate and savory cilantro or parsley in this make-ahead, no-cook relish. It takes the place of traditional cranberry sauce in our modern Thanksgiving and is used to gild our Acorn Squash with Mixed-Grain Stuffing.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 10m

Yield Makes 2 1/2 cups

Number Of Ingredients 5

Ingredients

1 to 2 pomegranates, arils removed (2 cups)
1 cup coarsely chopped cilantro or flat-leaf parsley, plus more for serving
1/2 cup extra-virgin olive oil, plus more for drizzling
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper

Steps:

Combine pomegranate arils, cilantro, oil, and lemon juice; season with salt and pepper. Relish can be refrigerated in an airtight container up to 2 days; bring to room temperature before serving.

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