Pomegranate raita is a delicious and refreshing Indian side dish that is perfect for any occasion. It is made with yogurt, pomegranate seeds, and a variety of spices, and can be served with rice, grilled meats, or vegetables. This tangy and flavorful condiment is the perfect way to add a pop of color and flavor to your next meal.
Here are our top 5 tried and tested recipes!
GROUND LAMB KOFTO KEBABS WITH POMEGRANATE GLAZE, BENGALI-SPICED POTATOES AND PERSIAN CUCUMBER RAITA
Provided by Aarti Sequeira
Time 1h5m
Yield 4 servings
Number Of Ingredients 44
Steps:
- For the raita: Mix the cucumber, mint, garlic, and yogurt together in a large bowl with plenty of salt and pepper, to taste. Cover and chill.
- For the potatoes: Fill a large pot with cool water and put over high heat. Add the potatoes and a hefty dose of salt. Bring to a boil, and then simmer until the potatoes are tender, about 20 minutes. Once the potatoes are cooked, drain and push them through a potato ricer. Heat the canola oil in a large saute pan over medium-high heat. Once shimmering, add the panch puran seasoning. Cook the seasoning blend until fragrant and the spices begin to pop, about 30 seconds. Add the onion and saute until tender and lightly browned. Reduce the heat to medium. Add the potatoes and flatten them with a spatula, cook about 5 minutes, stirring and flattening a few times, until the bottom gets a little crispy. Season the potatoes with salt, and pepper, to taste, and keep warm until ready to serve.
- Meanwhile, in a food processor, combine the parsley, mint, shallot, lemon zest, and garlic and pulse until finely minced. Add the mixture to a bowl with the ground lamb, baking soda and lots of salt and pepper, to taste. Knead until the mixture turns sticky, looks like a piece of knitted fabric, and holds its shape. Pull off a small ball of meat and shape into a fat cylinder. Thread a skewer through the middle lengthwise, and smooth the meat down the skewer until it's even all the way down. Repeat with rest of the meat mixture. Put the kebabs on an oiled baking sheet and drizzle with a little more oil. Combine the pomegranate molasses, lemon juice and mustard in a small bowl. Set aside.
- Light a grill or heat a grill pan over medium-high heat.
- Arrange the kebabs on the hot grill, turning every 2 to 3 minutes, generously brushing with the pomegranate mixture. Cook the kebabs until browned, about 6 minutes.
- Transfer the kebabs to a serving platter and serve with the potatoes and raita on the side.
- For the raita: Mix the cucumber, mint, garlic, and yogurt together in a large bowl with plenty of salt and pepper, to taste. Cover and chill.
- For the potatoes: Fill a large pot with cool water and put over high heat. Add the potatoes and a hefty dose of salt. Bring to a boil, and then simmer until the potatoes are tender, about 20 minutes. Once the potatoes are cooked, drain and push them through a potato ricer. Heat the canola oil in a large saute pan over medium-high heat. Once shimmering, add the panch puran seasoning. Cook the seasoning blend until fragrant and the spices begin to pop, about 30 seconds. Add the onion and saute until tender and lightly browned. Reduce the heat to medium. Add the potatoes and flatten them with a spatula, cook about 5 minutes, stirring and flattening a few times, until the bottom gets a little crispy. Season the potatoes with salt, and pepper, to taste, and keep warm until ready to serve.
- Meanwhile, in a food processor, combine the parsley, mint, shallot, lemon zest, and garlic and pulse until finely minced. Add the mixture to a bowl with the ground lamb, baking soda and lots of salt and pepper, to taste. Knead until the mixture turns sticky, looks like a piece of knitted fabric, and holds its shape. Pull off a small ball of meat and shape into a fat cylinder. Thread a skewer through the middle lengthwise, and smooth the meat down the skewer until it's even all the way down. Repeat with rest of the meat mixture. Put the kebabs on an oiled baking sheet and drizzle with a little more oil. Combine the pomegranate molasses, lemon juice and mustard in a small bowl. Set aside.
- Light a grill or heat a grill pan over medium-high heat.
- Arrange the kebabs on the hot grill, turning every 2 to 3 minutes, generously brushing with the pomegranate mixture. Cook the kebabs until browned, about 6 minutes.
- Transfer the kebabs to a serving platter and serve with the potatoes and raita on the side.
POMEGRANATE RAITA
Provided by Nigella Lawson : Food Network
Time 10m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Combine all of the ingredients in a bowl, reserving some pomegranate seeds for garnish. Add a squeeze of pomegranate juice from the husks of the seeded pomegranate at the end.
- Stir everything together, and serve in a bowl scattering the reserved pomegranate seeds over as a garnish.
CURRY CRUSTED LEG OF LAMB WITH POMEGRANATE RAITA
Steps:
- Combine the yogurt, pomegranate molasses, cucumber, cumin and black pepper in a bowl. Season with salt, then cover and refrigerate for at least 30 minutes. Add the chopped mint just before serving, if desired. Refrigerate until ready to serve.
- Heat a grill to medium heat.
- Combine the spices in a small bowl. Stir in enough oil to make a paste and set aside. Brush the lamb leg with some canola oil and season top side of the meat with the curry rub. Let it sit at room temperature for 30 minutes.
- Season the lamb with salt, to taste. Put it on the grill, spice side down, and cook until slightly charred and a crust as formed. At this point, flip the leg over, close the grill cover and cook to a medium-rare doneness. Remove the meat from the grill to a cutting board, loosely tent it with foil and let it rest for 15 minutes. Thinly slice the lamb, against the grain, and arrange the meat on a serving platter. Serve with the raita.
POMEGRANATE RAITA
Tasty, healthier version of Indian raita with pomegranate.
Provided by Raysa
Categories Side Dish
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Stir yogurt, sugar, salt, cumin, black pepper, and chile pepper together in a bowl until fluffy, about 2 minutes. Add pomegranate seeds; mix until well combined. Garnish with mint leaves.
Nutrition Facts : Calories 90.2 calories, Carbohydrate 17.2 g, Cholesterol 3.7 mg, Fat 1.2 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 0.6 g, Sodium 123 mg, Sugar 16.5 g
POMEGRANATE RAITA
Delicious with rice dishes, particularly spicier ones of Indian style. But my family likes this with Middle Eastern rice dishes as we don't eat very spicy and DH loves a sauce with rice. You may add a squeeze of pomegranate juice from the husks of the seeded pomegranate depending how you remove seeds or add a little pomegranate molasses instead, found in Middle Eastern shops. A note to self, change it up a bit by adding fresh finely chopped mint when using sweet white onion sometimes. Modified from a recipe by Nigella Lawson on http://www.foodnetwork.com
Provided by UmmBinat
Categories Fruit
Time 10m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all of the ingredients in a bowl, reserving some pomegranate seeds for garnish.
- Add pomegranate juice or pomegranate molasses as it states in the introduction if wished and stir until yogurt is smooth.
- Scatter the reserved pomegranate seeds over top.
- Enjoy!
Nutrition Facts : Calories 118.2, Fat 3.8, SaturatedFat 2, Cholesterol 11.9, Sodium 46.2, Carbohydrate 18.3, Fiber 3.1, Sugar 14.2, Protein 4.6
Tips:
- Choose ripe pomegranates with deep red arils for the best flavor.
- To easily remove the arils, cut the pomegranate in half and hold it over a bowl of water. Use your fingers to gently loosen the arils from the pith. The arils will sink to the bottom of the bowl, while the pith will float to the top.
- If you don't have time to make the raita ahead of time, you can make the yogurt mixture and store it in the refrigerator for up to 3 days. When you're ready to serve, simply add the pomegranate arils and chopped cilantro.
- Pomegranate raita is a versatile dish that can be served as an appetizer, side dish, or even a main course. It's also a great way to use up leftover yogurt.
Conclusion:
Pomegranate raita is a delicious and refreshing dish that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, tangy or sweet, there's a pomegranate raita recipe out there for you. So next time you're looking for a healthy and flavorful dish to serve, give pomegranate raita a try.
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