Total Time
Prep 5 mins
Cook 5 mins

Try this on your favorite kabob meat.


  1. blend or pulse in a food processor all ingredients and drizzle in the olive oil to create an emulsion.
Most Helpful

I had this on grilled prawns and it was awesome

GingerlyJ September 15, 2009

Tangy and sweet. I adjusted the honey to my liking and added a bit of brown sugar as I didnt have much honey. I found it hard to taste the ground cardamom in this because the other flavours were stronger. I did not have pomegranate juice on hand so I added about 2 1/2 tbs water instead of the 1/2 cup liquid, which may have made for a stronger taste. I definitely recommend using a good extra virgin olive oil. We had this on a baby spinach greens with Persian food. I can see it being a good sauce with kabobs of the Iranian style. Made for Ramadan Tag.

UmmBinat September 14, 2009