Looking for pomegranate recipes? We’ve got plenty of inspiration for using the raw pomegranate seeds, juice and molasses in a range of colourful and delicious recipes, including pomegranate salads and pomegranate chicken. Also check out our Middle Eastern meze recipes for more ideas.
What are pomegranates?
Pomegranates are round, shiny fruits originally grown between Northern India and Iran. They have a hard outer shell which can be cut open to reveal red jewel-like sacs filled with sweet, juicy flesh and white pithy seeds. They are highly nutritious and renowned for their antioxidant properties.
How to cut a pomegranate
Learn how to cut a pomegranate and extract the seeds with our step-by-step instructions:
1. Cut the pomegranate in half along its circumference.
2. Taking one half at a time, and working over a bowl, squeeze the fruit to loosen the seeds.
3. Bash the top of the pomegranate with a wooden spoon to release all the seeds.
For more advice, watch our video on how to remove pomegranate seeds.
How to cook pomegranates
The seeds can be added raw on top of salads, to provide a sour, fruity flavour and crunchy texture. They also cut through roasted meats and rich stews.
What is pomegranate molasses?
Pomegranate molasses is simply the juice of the seeds reduced to a syrup. This adds a real tangy zing to dressings and marinades, as well as being great as a rich, fruity glaze for roasted meat.
Fresh pomegranate juice can also be used in cocktails or bastes for meat.
What are the health benefits of pomegranates?
Our nutritionist, Tracey Raye, says “Pomegranates have an impressive nutrient profile, providing a source of fibre, vitamin C, vitamin K, B vitamins and potassium. In fact, one pomegranate supplies about one-third of your daily vitamin C and one-quarter of your folate (folic acid).
“Many of the health benefits attributed to pomegranate are thanks to two unique plant compounds: punicic acid and punicalagins. Punicic acid is a type of polyunsaturated fatty acid found in pomegranate seed oil. Punicalagins are potent antioxidants which offer three times the antioxidant activity of red wine and green tea.”
This comforting slow-cooker salad uses pomegranate molasses in a wonderfully sticky dressing to coat the aubergines, as well as pomegranate seeds for the final embellishment.
This Middle Eastern-style sweet and smoky vegan aubergine salad would make the perfect addition to a generous sharing spread. We’ve used pomegranate seeds to form a beautiful crunchy topping. Best served with flatbreads for dunking.
This simple assortment of pomegranate, flat-leaf parsley, peppery rocket and shallot is easy to assemble yet offers impressive results, perfect for a side salad without any of the fuss.
Pomegranate seeds and mint provide a burst of freshness in this low-calorie, quick and simple roast chicken dish. The chicken is also roasted in pomegranate molasses for a deep flavour. Serve it with a hearty salad for an easy midweek meal.
This vibrant purple salad can be found on the menu at Glasgow’s Gloriosa and makes a great dinner party side. Pomegranate seeds and crushed walnuts are sprinkled over the top of this wintry salad along with a fresh minty dressing.
Use pomegranate molasses in this gorgeously nutty bake to make it extra sweet and moist. Serve with a scoop of ice cream and an extra drizzle of molasses for an indulgent dessert.
Make this gluten-free recipe for succulent lamb cooked in pomegranate and spices. It’s jam-packed full of flavour and well worth the effort! Pomegranate molasses add richness to the sauce, whilst pomegranate seeds are mixed with natural yogurt and beetroot in a cooling raita to serve on the side.
Give your roasted veggies an impressive sticky glaze with pomegranate molasses, honey, blackberry jelly and spices. Black grapes add a touch of sweetness to the dish, which goes well with caramelised vegetables.
This Middle Eastern-style stuffing looks beautiful with its pomegranate seeds, pistachios, apricots and cranberries and can be used to stuff and flavour a turkey or chicken. It’s an easy alternative to baked stuffing.
Make this light and flavoursome vegetarian recipe in under an hour for an impressive dinner party dish. The tangy feta works really well with the sweetness of the pomegranates and tomatoes in the sauce.
Pomegranate seeds brighten up this impressive starter recipe from London restaurant EartH Kitchen. Finish off the grilled pigeon with a drizzle of pomegranate molasses and red wine vinegar.
Friday night has never looked so good with these vibrant pomegranate and vodka cocktails. Use freshly squeezed or shop-bought pomegranate juice to mix with zingy lime, vodka and a touch of sugar.
Give your roast veggies a special twist by topping carrots with juicy pomegranate seeds and nutty tahini. This beautiful vegan dish will serve four as a side dish.
Make this nourishing chicken salad for a hearty meal to liftthe winter blues. Baked chicken breasts and sweet potatoes are mixed with kale, avocado and pomegranate seed salad, then covered in a tangy miso dressing.
Pomegranate bhel puri is a quick and easy savoury snack from the Mumbai streets. Mix pomegranate seeds with crunchy chopped peanuts, chickpea noodles, puffed rice, herbs and spices for a wonderful array of textures and flavours.
Make this simple, healthy recipe for chicken roasted in pomegranate molasses with bulgar wheat seed salad. Ready in 40 minutes and under 500 calories, it’s great for a light midweek meal.
A stunning veggie centrepiece topped with a crown of jewel-like pomegranate seeds. This recipe comes from Berber and Q in east London. Serving cauliflower whole, fresh from the BBQ, is inspired, particularly when it’s smothered in shawarma butter.
A simple festive side, these gorgeous vegetables can be cooked in the oven while the turkey is resting. Molasses and cumin seeds elevate the flavour of roots like carrots, squash and parsnips beautifully.
Combine fresh pomegranate with harissa-spiced couscous and slow-cooked spiced lamb. This melt-in-the-mouth supper is perfect for feeding the family on a weekend.
Pomegranate juice, sugar and orange blossom water is all you need to make this simple homemade grenadine that’s ready in just 15 minutes.