Yield: 1 Servings
|2 cups||Pomegranate juice|
|2 tablespoons||Minced onion|
|2 tablespoons||Chopped basil|
|2 tablespoons||Chopped coriander|
|1 \N||Clove garlic; minced|
Boil pomegranate juice until reduced almost by half, about 7 minutes.
Remove from heat and add onion, basil, coriander and garlic. Let cool.
Yields 1¼ cups sauce.
Note: Pomegranate juice is used in Central Asia to add tartness to dishes, to marinate meat or as a refreshing drink. Roll fruit as you would a lemon, then halve with a nonreactive knife. Squeeze juice into a strainer over a bowl, discarding hard white seeds. Two to 3 medium pomegranates can yield about 1 cup juice.
Recipe by: President's Choice Magazine Posted to JEWISH-FOOD digest by Bob & Carole Walberg <walbergr@...> on Sep 13, 1998, converted by MM_Buster v2.0l.