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
6 cups pomegranate juice
3 envelopes unflavored gelatin
Pomegranate seeds and pistachios, for garnish
How to Make It
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.
The pomegranate gelee can be refrigerated for up to 3 days.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.