Throughout central Asia, pomegranates and sweet, mild yellow onions are used together in endlessly inventive ways; this pungent and refreshing dish, as much condiment as salad, is perfect with grilled beef or lamb. Delicious, Quick Side Dishes

Jeffrey Alford
Naomi Duguid
December 1995

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Recipe Summary

Yield:
MAKES ABOUT 2 1/2 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, toss the onion slices with the salt and let stand for 20 minutes. Rinse the onion in 2 changes of cold water and pat dry.

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  • In a medium bowl, whisk together the lemon juice, pomegranate syrup, sugar and cayenne. Add the onion and mint and toss well. Transfer the salad to a plate and garnish with the pomegranate seeds.

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