Our 23 Best Pomegranate Recipes
Pomegranate Gelée (Jeleh-ye Anar)
Jeleh-ye anar is a simple and delicious dessert from Persian cook Mahin Gilanpour Motamed. It's made with just two ingredients: pomegranate juice and gelatin. If you like it sweeter, add sugar to the saucepan at the beginning of Step 2.
Roasted Squash with Chestnuts and Pomegranate
A drizzle of tangy pomegranate molasses gives a punch of flavor to this oven-roasted squash.
This sweet-and-spicy glaze for ham calls for house-made pomegranate-jalapeño jelly. An easier alternative: doctoring store-bought jalapeño jelly with pomegranate juice.
Endive Salad with Kumquats and Pomegranate Arils
A whisk and a sharp knife are all you need to make this fast-fix, flavor-bomb salad of bitter greens, crunchy pepitas and pomegranate seeds, juicy kumquats, and salty cheese. A quick soak in vinegar softens the texture and flavor of the shallot so it adds a mellow onion flavor but doesn’t overpower the dressing. Leave the salty, tangy crumbles of ricotta salata on the bigger side; they add creamy balance to the dish.
Pearled Barley Salad with Apples, Pomegranate Seeds and Pine Nuts
This hearty salad combines thyme-scented barley with pomegranate, apple, and pine nuts.
Serrano Ham and Arugula Salad with Pomegranate Salsa
This vibrant dish, layered with arugula, bright white slices of ricotta salata and strips of salty serrano ham, is the sort of composed salad that Suzanne Goin uses to showcase seasonal ingredients. Another of her favorite winter salads is made with blood oranges, dates and Parmesan cheese.
Pomegranate-Glazed Salmon with Armenian Rice
Lulu Powers pairs this citrusy tart-sweet salmon with a pilaf, a riff on a recipe she learned from her husband's Armenian family.
Pom-Pom is a nonalcoholic version of "cocktail stylist" Jerri Banks's Pomander, made with silver tequila and Falernum, a Caribbean liqueur flavored with lime. Falernum is available online and in some liquor stores.
Jicama, Citrus and Watercress Salad
"I like big flavors through small bites," says Steve Sicinski. His salad combines plenty of vibrant-tasting ingredients, like pomegranate, watercress and orange, so a little goes a long way.
Tart pomegranate juice and sweet bananas blend perfectly together in this quick and easy smoothie.
Veggie Burgers with Pomegranate Ketchup
Eating vegan for a month led Richard Blais to examine his pantry more closely. He discovered that ground porcini mushrooms add a meaty flavor to dishes like his veggie burger.
Escarole and Fresh Herb Salad with Apples and Pomegranates
Pomegranate seeds and apple bring sweetness to this refreshing green salad.
Grilled Quail with Spinach-Pomegranate Salad
Quail seems intimidating to cook, but it's actually quite easy and fast.
Cava and Pomegranate Cocktails
Removing seeds from a pomegranate can seem tricky. "Don't worry, it is easy!" José Andrés says. His method: Cut the pomegranate in half across the middle, not through the stem; then wrap each half in cheesecloth and, holding it over a large bowl, hit it hard with a spoon or rolling pin. "Just hit it! Really hit it!" Andrés urges. Then open up the bundle and pick out the seeds, which should practically pop out.
Pomegranate-Glazed Roast Pork
This succulent sweet-tart pork recipe is inspired by a classic glazed ham.
Tuna Scallopine with Parsley and Pomegranate Seeds
Lightly seared tuna steaks pair well with a light salad of parsley, pomegranate seeds and fennel.
Charred Eggplant with Burrata and Pomegranate-Walnut Relish
This elegant salad is an emphatic nod to the celebratory eggplant dishes of Turkey. Velvety eggplant is paired with a tart-yet-earthy relish of toasted walnuts, cilantro, and pomegranate seeds. Toasting the walnuts brings out their full nutty, slightly bitter character, which plays well against the bright pomegranate seeds, which provide fresh bursts of juice and sweetness.
Scallop Crudo with Mango and Pomegranate
Chef Paxx Caraballo Moll uses lemon, lime, and orange along with mango and pomegranate for a huge hit of tropical fruit flavor that skews savory thanks to chopped white onion and serrano chile. The sweet, vegetal balance complements fresh raw diver scallops.
Pomegranate-Glazed Salmon with Oranges, Olives, and Herbs
Tart and just barely sweet, the pomegranate molasses cuts through the richness of the fish while creating a gorgeous, shimmering glaze; the olives balance the bright flavors of the salad with their soft salinity and luxe butteriness.
Persimmons, Pomegranate, and Purslane with Pepitas
Suzanne Goin, the chef at the famed Lucques in Los Angeles, marked 20 years of business in 2018 with a dinner that celebrated her now-classic blend of French cuisine and California produce. Goin refers to this salad as “The 4 Ps” and thinks of it as a persimmon salad with an arugula garnish, rather than the other way around.
Black Forest Mousse Cake with Cherry-Chile-Pomegranate Glaze
In the hands of Renee Bolstad, former pastry chef at Joule in Seattle, black forest cake—traditionally chocolate cake layered with kirsch, cherries, and whipped cream—morphs into a modern layered mousse. To add texture and heat, Bolstad sandwiches it between a spicy pomegranate-chile glaze and crispy chocolate.
Cauliflower Salad with Yogurt Sauce and Pomegranate
Inspired by her mother’s (much richer) fried eggplant salad, Reem Kassis tops fried cauliflower with toasted nuts, pomegranate arils, and lemon-and-garlic-laced yogurt.
Mtsvadi (Grilled Pork Skewers with Pomegranate and Onions)
These Georgian mtsvadi, or grilled meat skewers, are made from well-marbled pork shoulder tossed with raw onions and finished with freshly squeezed pomegranate juice.