Pomegranate-coriander sauce from Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan (page 35) by Naomi Duguid

  • pomegranate seeds
  • coriander leaves

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Baku fish kebabs (Baliq shashlik); Turkey kebabs (Shislik hinduska)

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

  • Delys77 on April 19, 2026

    Very interesting sweet and sour flavour. Paired well with the turkey kebab.

  • bernalgirl on October 20, 2023

    An absolutely beautiful sauce with the Baku fish kebabs from the same book. The pomegranate adds a lovely sweet tartness that even my father, who tastes cilantro as soap, couldn’t stop adding to his fish.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.