Pomegranate onion salad from Seductions of Rice by Jeffrey Alford and Naomi Duguid

  • ground cayenne pepper
  • lemons
  • mint
  • pomegranate molasses
  • pomegranates
  • sweet white onions

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

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

  • Breadcrumbs on June 28, 2011

    p. 302 I’ve never prepared onions in this manner. Onions are tossed in course salt and set aside for 20 minutes in order to remove any strong tang according to the book. I used Vidalia onions which, in my view, don’t normally have much of a tang however, I did like the resulting texture and flavour of the onions produced by the salting process. The onions take on a satiny-soft texture. I would reduce the amount of lemon juice to 2tbsp next time I prepare this dish as we did find the dressing to be somewhat bitter. The bitter-sweet crisp pop of the pomegranate seeds provided the perfect contrast to the silky, sweet onions. I used chili flakes vs cayenne. We loved this dish, it was perfect w our souvlaki and the rice. We treated it more as a condiment rather than a salad. Delicious, we’ll definitely have this again and I’d like to try it with lime juice next time. I used basil vs mint.

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