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Nooranoush (Pomegranates and Yoghurt)  
Recipe Number: 165
Contributor: Azat Aslanyan
Rating: Recipe Unrated
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Serves: 4
Calories Per Serving: NA
Preparation Time: 15 min
Difficulty: Easy
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6 oz (175 g) caster sugar
1 teaspoon lemon juice
4 tablespoons rosewater
2 large pomegranates
2 medium pomegranates
2 tablespoons coarse dry breadcrumbs - you could use crushed digestive biscuits instead
4 fl oz (120 ml) yoghurt
2 tablespoons double cream or, preferably, clotted cream
2 tablespoons pistachio nuts, chopped
Cooking Instructions:
First make the syrup by placing in a small saucepan the sugar and lemon juice and 1/2 pint (300 ml) water. Bring to the boil and then simmer for 10 to 15 minutes, or until the syrup forms a film over the back of a spoon. Stir in the rosewater and set aside. Meanwhile cut all the pomegranates in half and remove the seeds. Retain the large pomegranate halves and remove any pith remaining in them. Put the seeds and breadcrumbs or crushed biscuits in a bowl, mix and then mash.

Spoon the mixture into the pomegranate shells and pack tightly. Pour the syrup slowly over the mixture, giving it time to soak through. Place in the refrigerator and chill for 2 to 4 hours. Whisk the yoghurt and cream together and spoon over the pomegranates. Sprinkle the chopped nuts over the top and serve immediately.

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