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. Slideshow: More Pomegranate Recipes 

Mahin Gilanpour Motamed
March 2017


© Abby Hocking

Recipe Summary

15 mins
4 hrs 20 mins


Ingredient Checklist


Instructions Checklist
  • Put 1 cup of the pomegranate juice in a small bowl. Sprinkle the gelatin on top and let stand until the gelatin is evenly moistened, about 3 minutes. 

  • In a medium saucepan, bring 2 cups of the pomegranate juice just to a boil over moderately high heat. Whisk in the dissolved gelatin mixture and simmer over moderate heat until completely dissolved, about 1 minute. Stir in the remaining 3 cups of pomegranate juice and let cool slightly. Pour the mixture into 8 glasses and refrigerate until set, about 4 hours or overnight. Garnish with pomegranate seeds and pistachios before serving.

Make Ahead

The pomegranate gelee can be refrigerated for up to 3 days.