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Pomegranate Paste; A Traditional Persian Condiment
Pomegranate Paste; A Traditional Persian Condiment
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About this condiment: Pomegranate is an old fruit of Asian countries as well as Iran; it is for more than 4000 years which this miraculous fruit has been discovered. The taste of this fruit is different in each country; Iranian pomegranate has the best and yummiest taste among all others. It is great for lowering the bad cholesterol levels (LDL) & it prevents production of extra fat in the blood veins. A healthy & delicious condiment. It is used in Persian & Turkish Cuisine. Very easy to make your own home version pomegranate paste. Watch the video to see how to make this healthy & yummy paste of your own. Ingredients:
Yum
Servings Prep Time
4 30 min
Cook Time
2 hrs
Servings Prep Time
4 30 min
Cook Time
2 hrs
Pomegranate Paste; A Traditional Persian Condiment
Pomegranate Paste; A Traditional Persian Condiment
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
About this condiment: Pomegranate is an old fruit of Asian countries as well as Iran; it is for more than 4000 years which this miraculous fruit has been discovered. The taste of this fruit is different in each country; Iranian pomegranate has the best and yummiest taste among all others. It is great for lowering the bad cholesterol levels (LDL) & it prevents production of extra fat in the blood veins. A healthy & delicious condiment. It is used in Persian & Turkish Cuisine. Very easy to make your own home version pomegranate paste. Watch the video to see how to make this healthy & yummy paste of your own. Ingredients:
Yum
Servings Prep Time
4 30 min
Cook Time
2 hrs
Servings Prep Time
4 30 min
Cook Time
2 hrs
Ingredients
  • 2 kg Pomegranate
  • Salt as neededOptional
Servings:
Units:
Instructions
  1. Remove the hard, red skin of the pomegranates.
    Remove the hard, red skin of the pomegranates.
  2. Take the juice of the pomegranate after removing their skin using an electric juicer machine.
    Take the juice of the pomegranate after removing their skin using an electric juicer machine.
  3. Pour the juice inside a cooking pot and place it over the medium heat temperature and let it boil.
    Pour the juice inside a cooking pot and place it over the medium heat temperature and let it boil.
  4. It has to keep boiling until to reach your desired thickness (This might take a bit long). Don't forget to mix the juice once in a while to prevent from sticking to the bottom of the pot.
    It has to keep boiling until to reach your desired thickness (This might take a bit long). Don't forget to mix the juice once in a while to prevent from sticking to the bottom of the pot.
  5. Once the juice has reached to your desired thickness, if you want to add the salt it is time to do it and then remove it from the heat and let it cool down in the room temperature. (Remember once this paste is cooled the thickness gets more).
    Once the juice has reached to your desired thickness, if you want to add the salt it is time to do it and then remove it from the heat and let it cool down in the room temperature. (Remember once this paste is cooled the thickness gets more).
  6. After cooling down, transfer the paste into a glass jar and keep it in fridge. You can use it for up to 2 weeks. It is great to use it for your salad dressings as cooking.
    After cooling down, transfer the paste into a glass jar and keep it in fridge. You can use it for up to 2 weeks. It is great to use it for your salad dressings as cooking.
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