Total Time
Prep 10 mins
Cook 0 mins

Delicious with rice dishes, particularly spicier ones of Indian style. But my family likes this with Middle Eastern rice dishes as we don't eat very spicy and DH loves a sauce with rice. You may add a squeeze of pomegranate juice from the husks of the seeded pomegranate depending how you remove seeds or add a little pomegranate molasses instead, found in Middle Eastern shops. A note to self, change it up a bit by adding fresh finely chopped mint when using sweet white onion sometimes. Modified from a recipe by Nigella Lawson on

Ingredients Nutrition


  1. Combine all of the ingredients in a bowl, reserving some pomegranate seeds for garnish.
  2. Add pomegranate juice or pomegranate molasses as it states in the introduction if wished and stir until yogurt is smooth.
  3. Scatter the reserved pomegranate seeds over top.
  4. Enjoy!
Most Helpful

Wow..... this was amazing. I love the burst of tartness when you bite into the pomegranate seeds. Dh was a bit apprehensive at first because to him, pomegranate in yogurt is weird. But he really didnt complain which means he likes it lol. Thanks for the yummy unique recipe!

umisa March 25, 2011

I used fresh local whole milk plain yogurt which was drained first to remove all the whey. Organic ingredients, too! Perfect! Can't wait to make it again. Served with Fried Sumac Eggs. Reviewed for NA*ME tag, Veg Tag March and Cebolletas in Spanish/Portuguese forum.

COOKGIRl March 08, 2011

I prepared this original raita 4 hours in advance today. I had still some pomegranate from the garden and this was perfect with grilled lamb, roasted vegetables (red bell peppers and zucchetti with garlic) and walnuts-potatoes bread. Delicious, everything had gone! Your recipes are TOP!

awalde January 02, 2011