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INGREDIENTS

• 1-1 1/2 cup fresh pomegranate seeds
• 2 cups diced granny smith apples(I leave the skin on)
• 1/2 cup red onions, thinly sliced
• 2-3 cloves garlic, minced
• 4-5 green chilies, split (depends on how hot you want it)
• 5 cups plain yogurt
• 1 inchfresh gingerroot , finely chopped
• 2 teaspoons mustard seeds(divided)
• salt, to taste
• chopped fresh cilantro, for garnish
• 1 tablespoonoil , for sauteeing

DIRECTIONS

1. Saute red onions, ginger, garlic and green chillies in a saucepan with oil.
2. Add salt for seasoning; then add 1 teaspoon mustard seed.
3. Mix again.
4. Place in another bowl and reserve.
5. Take the yogurt, place into a large bowl and whip well.
6. Grind remaining 1 teaspoon mustard seed with a mortar and pestle and add to yogurt.
7. Add the sauteed onion mixture to the yogurt.
8. Saute the apples in the same saucepan until softened (I generally do not add more oil.).
9. Add the apples to the yogurt mixture along with the pomegranate seeds.
10. Mix well and season with salt to taste; garnish with freshly chopped cilantro.
11. Mix well and refrigerate until chilled.

INGREDIENTS

• 2/3 cup pomegranate juice(from two large pomegranates, or bottled juice)
• 3 cloves garlic, minced
• 2-3 tablespoons olive oil
• 1/4 cup water
• 1/4 cup dry red wine
• 1 teaspoon cornstarch
• 1 teaspoon dried basil
• 1/2 teaspoon crushed dried thyme
• 1/2 teaspoon salt
• 2 teaspoons molasses
• 4 rib eye steaks , cut 3/4 inch thick and trimmed of fat (about 6 ounces each)
• 1/4 cup of arils from 1 large pomegranates, to garnish,see note(optional)

DIRECTIONS

1. Preheat broiler or grill and oil rack of a broiler pan or prepare grill as necessary.
2. Place oil in a medium saucepan and heat until hot.
3. Sauté garlic in hot oil for 1 minute, stirring frequently.
4. Stir in the pomegranate juice, wine, water, cornstarch, seasonings and molasses.
5. Bring mixture to boil then reduce heat and simmer 5 minutes.
6. Pour mixture into a sauceboat.
7. Arrange steaks on prepared broiler pan; broil 3 inches from heat for 4 minutes.
8. Turn steaks; broil 2 minutes.
9. Brush steaks generously with sauce; broil 2 minutes more for medium-rare, or longer for desired doneness.
10. Arrange steaks on platter, pour half of remaining sauce over meat and garnish with reserved arils.
11. Pass remaining sauce with meat for dipping.
12. Note, to remove arils for garnish, score 1 fresh pomegranate and place in a bowl of water.
13. Break open the pomegranate underwater to free the arils.
14. The arils will sink to the bottom of the bowl and the membrane will float to the top.
15. Sieve and put the arils in a separate bowl.
16. Note, to get fresh juice, cut 2 large pomegranates in half and juice them with a citrus reamer or a juicer.
17. Pour mixture through a cheesecloth-lined strainer or sieve.

INGREDIENTS

• 2 cups water
• 1 cup sugar
• 2 cups pomegranate juice
• 1/4 cup lemon juice

DIRECTIONS

1. In 1-quart saucepan, heat water and sugar to boiling over high heat.
2. Boil sugar mixture 5 minutes, reducing it slightly to a syrup.
3. Remove syrup from heat and cool to room temperature.
4. In bowl, combine syrup and both the pomegranate and lemon juices.
5. Cover and refrigerate mixture until cold.
6. Transfer sorbet to airtight container and freeze until firm, 2 to 12 hours.

INGREDIENTS

• 2 eggs
• 3/4 cup sugar
• 1 cup flour
• 1 teaspoon baking powder
• 1 cup pomegranate juice

DIRECTIONS

1. Grease and flour an 8-inch cake pan.
2. In a mixing bowl, beat eggs until foamy and gradually add sugar.
3. Continue beating until mixture is stiff and full of air.
4. Sift flour and baking powder, divide in three parts and fold into the egg-sugar mixture, alternate with the pomegranate juice.
5. Transfer the batter to the cake pan and bake at 350 degrees F for 35-40 minutes.
6. Cool for 10-15 minutes and turn out on a cake plate.
7. Dust with powdered sugar or frost with a butter cream frosting.

INGREDIENTS

• 1 medium pomegranate
• 5 cupspopcorn , air-popped
• salt

DIRECTIONS

1. Remove the seeds from the pomegranate.
2. Pop the popcorn in a hot air popcorn popper.
3. Salt the popcorn to taste.
4. Put about a cup of popcorn in a bowl.
5. Add a handful (about 1/4 cup) of pomegranate seeds.
6. I suggest mixing this a bowlful at a time, because the pomegranate sinks to the bottom.
7. Take handfuls (or spoonfuls, if you’re neat) of pomegranate& popcorn, getting some of both.
8. I ate this all by myself, but it might make 2 or more smaller servings.