Category Archives: Pomegranate

Beef Pomegranate Pot Roast


3 beef rib eye steaks
½ of a Pomegranate
1 cup frozen spinach – (I used 2 but 1 cup would be better)
3 tbs Feta Cheese
¼ tsp Meat tenderizer powder
½ tsp Coriander powder
Black pepper powder
Salt to taste
1 tbs Panko breadcrumbs
½ tsp Red Chili powder
1 Onion – sliced
2 cups Vegetable stock
½ cup Pomegranate juice
½ a Beef bullion cube – (you do not need to use this if you are using beef broth, please be advised if you put this in – add less salt).
1 tsp Ginger paste
1 tsp Garlic paste
4 tbs of oil to fry

Cookware needed:
1 Dutch oven
3 toothpicks
1 Meat Tenderizer
1 Oven
1 Microwave

Place a plastic bag or cover underneath your cutting board because you are about to make a mess.
Wash and pat dry the beefsteaks.
Place on a cutting board and sprinkle meat tenderizer powder and ½ of the pomegranate arils received from ½ of the Pomegranate.
Use the meat tenderizer and smash the pomegranate seeds into the beef.


Meanwhile, in a separate bowl defrost the frozen spinach by cooking it in the microwave for 2 minutes.
To the spinach add the feta cheese, remaining half of the pomegranate arils, panko breadcrumbs, coriander powder and ¼ tsp of the black pepper powder.
Mix well – (if you don’t like the crunch of pomegranate seeds crush them well while mixing).


Take 4 fingers full of the spinach mixture and place on top of the beef. (You may have left over spinach mixture)
Roll up the beef tightly and use a toothpick to secure in place.
Sprinkle the rolled beefsteaks with pepper and salt.


Heat oil in a Dutch oven and add the rolled beefsteaks.
Brown on either side and remove from heat and set aside.


In the same Dutch oven add sliced onions and ginger and garlic paste and cook till slightly translucent brown.
Add the left over spinach mixture and mix well with the onions; let it cook for a minute or two.
Add the vegetable broth, bullion cube and pomegranate juice and let it come to a boil.


Add the browned beef steaks, red chili powder and salt.
Cover the Dutch oven.
Set in the Oven at 350° for 2 hours.
Remove and serve hot.


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Shrimp with Pomegranate Tamarind and Date chutney


Ingredients for Pomegranate Tamarind & Date Chutney:
3 tbs of Pomegranate juice
1 tbs of Tamarind Concentrate
3 dried Red Chilies
3 Dates
1 cup of water
¼ Cumin powder

Ingredients for frying shrimp:
1 packet of 12 oz shrimp
Salt to taste
½ Red Chili powder
½ Coriander powder
½ Turmeric powder
1 tbs Ginger paste
4 tbs of Oil to fry

Add the ingredients for Pomegranate Tamarind & Date Chutney and boil till the water is reduced to half.
Once reduced put in a food processor and crush well.
Pour the crushed liquid back in the pot and re-boil till the liquid is reduced to half.


In the meantime marinate the shrimp with red chili powder, coriander, turmeric and 1tbs of ginger paste.
In a non-stick pan add the oil, marinated shrimp, chutney, salt and cook well till chutney is reduced to a paste.


Once the chutney is reduced fry on high heat to get a nice crust.


This can be served with rice, or tacos or any thing you like to eat fried shrimp with ☺


Enjoy 🙂

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Pomegranate Coconut Barfi

omg I am going Pomegranate crazy in my house right now next few recipes are all going to entail pomegranate so bear with me.


2 cups desiccated shredded coconut
1 cup sugar
½ cup Cream – (I used 2% milk)
2 to 3 Saffron Strands
2 Green Cardamom pods – crushed
½ a pomegranate
1 packet of Splenda or regular sugar
1 tsp of Clarified butter / ghee
Cashew nuts for garnish

Crush the cardamom pods with Splenda and the saffaron strands grind to a nice powder.
Add the Pomegranate to it and crush well.
Set aside.
In the meantime in a non-stick heavy bottom pan, add the desiccated coconut, sugar and milk and mix well. Cook for a minute or two.


Add the crushed pomegranate mixture and cook the coconut and pomegranate mixture for a few minutes. Cook till the coconut starts to change color.
Once the coconut has turned slightly brown turn off flame and set aside.


Grease the dish you want the barfi to set in with ghee or butter and quickly transfer the coconut – pomegranate barfi to the greased dish.
Garnish with cashew nuts – try to push it in a bit so it sets along with the barfi.
Let it cool to room temperature and cut into pieces.
For quicker cooling, place it in the refrigerator for an hour.


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