Pomegranate Raita

"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 http://www.foodnetwork.com"
 
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photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
photo by COOKGIRl photo by COOKGIRl
photo by Leggy Peggy photo by Leggy Peggy
Ready In:
10mins
Ingredients:
5
Serves:
4
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ingredients

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directions

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

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Reviews

  1. umisa
    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!
     
  2. COOKGIRl
    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 Recipe #382730. Reviewed for NA*ME tag, Veg Tag March and Cebolletas in Spanish/Portuguese forum.
     
  3. Artandkitchen
    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!
     
  4. Leggy Peggy
    What a sensational raita! I made it as written and served it yesterday as part of a spicy Asian feast. Everyone thoroughly loved it. And it is even better today. So it is probably worth making it a day in advance. Thanks for posting such a great keeper. I will certainly be making this often.
     
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