Seared beef with pomegranate and balsamic dressing from Persiana: Recipes from the Middle East & Beyond (page 130) by Sabrina Ghayour

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lamb neck fillets for beef flank steak, and watercress for rocket.

  • Barb_N on March 24, 2026

    This caught my eye in an online article. It is so visually appealing. I could not find pomegranate arils as they’re out of season. I adjusted the sauce to taste, increasing the mustard. My balsamic was thin so the sauce was runny but flavorful. We rarely eat red meat, so this will probably not be a repeat. Otherwise I would feast my eyes on this regularly. I plated it individually so we could each appreciate the sight. I served it with sautéed asparagus and cauliflower mash.

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