Friday, April 15, 2011

Pomegranate Raita

1 1/2 cups thick plain yogurt
3 scallions, finely chopped
1 pomegranate, to give 1/2 cup pomegranate seeds
scant 1/2 teaspoon salt

Preparing the raita:
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.

Serves 8


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