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Lady In Red: 27 Tart-Sweet Pomegranate Recipes For Some Much Needed Sparkle On Your Plate

Here are our picks for the 27 best pomegranate recipes out there.

Rosy-cheeked and alluringly exotic — the pomegranate is amongst the most dazzling, seductive things in nature — and certainly in the fruit bin. 

With its ruddy, leathery skin and withered, many-pronged crown, it’s got the appearance of something ancient and storied. 

And indeed, it is in the lore and the myth-making that the pomegranate truly reveals itself.

Along with the citrus and the peach, the pomegranate is one of Buddhism’s three blessed fruits. 

The Song of Solomon makes mention of the pomegranate six times in what is some of the most beautiful language in
all of the Bible. 

The robes of Jewish kings were embroidered with images of the fruit and today pomegranates are customarily eaten at the Rosh Hashana, Sukkot and Tu B’Shevat holidays with an old prayer to the effect of ‘may we be full of merits like the
pomegranate [is full of seeds.]’

The seeds; those tiny, glittering garnet-like seeds, each one bursting with sweet, glorious juice — therein lies the beauty of the pomegranate. 

Toss the arils in a fresh salad, mouth-puckeringly sour jelly (what we wouldn’t do for #19) or dreamy pavlova — there’s no end to the pomegranate’s versatility.

A tender, juicy bird with a sticky-sweet twist. 

This is a wonderful one pot dish to dash together; just schmoosh everything together in the skillet and let it roast away in its own fragrant juices.

 A platter of this gorgeous, gutsy salad will set any lunch table to rights. 

It’s the perfect accompaniment to a crackling roast chicken — but has the added advantage of being absolutely unimpeachable on its own, too.

These tart little jellies make for pleasantly old-fashioned gifts. 

Place the sweets in paper petit fours cases and box them up with a darling little bow — folks will think you’re terribly thoughtful — and classy.

Wondering what things to make with pomegranate?

How about a brisk, rousing cordial with a bracing wallop of bittersweet pomegranate molasses and sweet-sour orange juice: this is a marvelous thirst quencher sans any alcohol at all, but you’re welcome to liven it up with a little prosecco (or vodka, depending on the sort of day you’ve been having) if you’re so inclined.

Succulent, tasty lamb chops beautifully embellished with a crackling, sticky crust and a handful of pomegranate seeds. 

An understatedly elegant midweek supper to enjoy among friends.

The pot roast represents the supreme apotheosis of American cooking. 

Silky, redolent meat, tender sweet persimmons and bubbling broth — this is your Sunday roast revolutionized.

The accompaniment no perfect Christmas dinner should ever be without — reimagined with a delicious pomegranate twist. 

A generous splash of port wouldn’t be remiss here, either.

A fragrant, spicy curry that delivers rich, complex flavors long after you’ve mopped the last of it up with some flat-bread. 

Serve alongside a crisp cucumber salad.

Looks can be deceiving — except in the case of the lovely, effulgent persimmon, which tastes exactly how it looks: like sunshine. 

The recipe recommends you slice the fruit before piling it atop your toast but we prefer it cubed. It’s curiously like jelly that way.

Revel in these rich, buttery snacks — and notice we said snacks, not appetizers because these needn’t preface a grand feast — they make for a wonderful solitary meal enjoyed all by your lonesome with naught but a flute of your favourite wine for company.

The last time we made these we tripled the batter and spent the remainder of the day stood beside the waffle maker steadily slathering them with the better part of a 1KG tub of Nutella.

Now, while our insurance providers advised we not recommend you do the same in the interest of avoiding any litigious claims arising from the consumption of that much butter, eggs and chocolate spread — we hardly think we’re in any position to tell you what to do. Or what not to do, as it were.

Class-acts that we are, we remained hitherto unaware that it was possible to make sangria of the delicately refreshing variety, instead of the acerbic sort we’ve been stirring up this whole time — you know, the kind that lands you in bed with a screaming headache for the next 48 hours?

But it is possible. And not only that, it’s dangerously simple, too. Who’d-a thunk it?

Salsa, you say? 

Pomegranate salsa? And there’s bread to be had, too? 

With cheese? Hold the wine; we’ll be right there — soon as we work out where our keys have gone off to, that is.

A fresh pomegranate recipe with a twist!

For when you love cheese so much you decide to roll it in a ball, bedazzle it with itty-bitty pomegranate seeds and call it an appetizer in place of what it actually is: a gloriously obscene indulgence that’s at the pinnacle of everything the human race has worked so hard to achieve.

“And what’s that?” The clever among you might ask. “Heart disease?” 

To that end, we’ve got nothing to say; your witticisms can’t detract from the enormity of what we’ve accomplished here.

Hands off, please and thank you. 

These flamboyantly-fruity-very-nearly-healthy-but-not-quite little cakes are ours. 

Oh, you don’t see our names on them? Well, they’re frosted right on there — see? 

Now go on; get your own.

As quintessentially British as, uh, tea and er, odd street names. 

In the interest of honesty — and because it’s probably apparent anyway — we’ve got no clue what we’re talking about and whatever we know about Britain we learned from the piece-meal recollections of friends who’ve gone there on vacation. And a gift shop in town. But I digress.

And the only thing any of them could agree on was the incessant queuing.

Anyway, scones are the proverbial jewel in the tea-time crown. 

Leave these to cool, almost to room temperature before serving with a heaping dishful of butter.

We can be woefully unimaginative about our wraps— a little chicken, some lettuce, maybe a little halloumi if we’re feeling particularly indulgent — but that’s usually it on that front. 

We know, we know: for shame. 

What of our enterprising culinary spirit?

Well, here it is. It doesn’t get more enterprising than this fruity, crunchy, endlessly-adaptable foldie

There’s no such thing as an ingredient-too-far with this recipe, you can use whatever you’ve got on hand.

The workhorse of classic desserts — there’s no end to the depths of deliciousness you can plumb with a pavlova. 

Meringue is really just a vehicle for whatever you like; here it’s been piled teeteringly-high with tart, biting raspberries and pomegranate.

Recipes with pomegranate seeds don’t have to be complicated.

We see no reason why one should limit themselves to marmalade — not when this exists. 

Slather it on toast, stir it into oatmeal, or eat it straight from the jar with a bit of cream; that’s the joy of jelly, baby.

Complex, bold and deliciously thick; nothing you might buy will ever do again.

The pomegranate is a big deal in middle eastern cooking — and for good reason.

Delicately fileted and generously dressed with sumac, tahini, garlic and olive oil, then roasted until svelte and tender: this marks the beginning of a love affair with aubergine.

Dark chocolate needn’t be bitter or mean — in fact, it can be quite lovely, provided, like most things, that you’re willing to give it a chance.

This is a smooth, velvety dark chocolate with no bite and only enough edge to differentiate it from the lower-grade stuff. 

It’s very good and stuffed full of pert little pomegranate seeds that burst on the tongue. 

Try it.

We’re pear-y glad for these masterful, silky-sweet puddings. 

Granted, they’re a little involved and call for a fair bit of time spent in the kitchen but just look at them — practically sculptures! 

What? Would you honestly rather eat another poached pear? We thought so.

Now, we’d never knock a vanilla cone — but would it really be sacrilegious to admit the novelty’s quite worn off? 

We want more from ice cream; this tartly-sweet, sparklingly-scarlet treat is an easy way to summon a little summer-time magic.

On those stiflingly hot summer days when even the air appears bogged down by the heat and the thought of lifting a single finger in service of feeding oneself inspires dread and fury in equal measure — have a salad.

This is a riotous carnival of colors and flavors; the earthy, bitter beets, the sour, nippy pomegranate . . . so harmonious you can only conclude that it was meant to be.

These lovely shortcakes are a breeze to throw together, and they come together so tremendously fast it’s as though they’ve been conjured out of magic. 

And while you’re at it, you may want to conjure up some whipped cold cream to pour over top, too.

Sweet and savory ribs with a dark, honeyed pomegranate glaze . . . yes, please.

A word of caution: the marinade travels. 

This is particularly noticeable if you happen to be wearing a white “I ❤️ RIBS” shirt that yes, O.K, you were duly cautioned against purchasing but it was $10 and so what if BBQ sauce stains.

Nobody does shawarmas better than the little kebab shop on the corner manned by someone who knows their way around a vertical spit — but this is a very, very close second. 

Serve with a side of pickled chilies.

The bottom line

In Persian mythology, Isfandiyar eats a pomegranate and becomes immortal. Prising one open and letting it scatter seed by jeweled seed into a bowl, we concede: if anything were going to bring our youth hastening back, it’d be the regally beautiful pomegranate. Deathlessness aside; the deliciousness of the fruit is reason enough to indulge.

The rest of the world has long been wise to the 1001 uses of the pomegranate. 

We like our fruit pret-a-manger: we want for it to offer itself up to us without any resistance. 

But the pomegranate makes every attempt to obstruct us — make it past its thick, red exterior and that silken white membrane clings to its arils as though for dear life.

Everything about the pomegranate screams “work for it.” And it’s time we did. 

Bring some much needed excitement to your plate with these recipes for pomegranate!

27 Pomegranate Recipes

27 Pomegranate Recipes

Explore different pomegranate recipes with this list of pomegranate recipe ideas you’ve just GOT to try!

Ingredients

  • Pomegranate Skillet Chicken
  • Shaved Brussel Sprouts Salad
  • All Natural Pomegranate Gumdrops
  • Pomegranate & Orange Mocktail
  • Pomegranate Maple Glazed Lamb Chops
  • Pomegranate Pot Roast
  • Thai Curry Pomegranate Chicken
  • Avocado Toast With Persimmon, Pomegranate & Fennel
  • Butternut Squash, Pomegranate & Goat Cheese Crostinis
  • Coconut & Pomegranate Waffles
  • Sparkling Pomegranate Fruit Sangria
  • Ricotta Flatbread With Pomegranate Salsa
  • Pomegranate Jeweled White Cheddar, Toasted Almond & Crispy Sage Cheeseball
  • Lemon Pomegranate Cupcakes
  • Pomegranate White Chocolate Almond Scones
  • Pomegranate Pecan Chicken Salad Wraps
  • Raspberry Pomegranate Layered Pavlova
  • Homemade Pomegranate Jelly
  • Middle Eastern Eggplant
  • Pomegranate & Dark Chocolate Bites
  • Pomegranate Pear Crumble Cups
  • Pomegranate Ice Cream
  • Pomegranate & Beet Salad
  • Whipped Yogurt Shortcakes With Strawberry, Blueberry & Pomegranate
  • Pomegranate Molasses BBQ Ribs
  • Grilled Lamb Shawarma With Pomegranate & Pistachios

Instructions

  1. Choose one or more options from our list of pomegranate recipes here!
  2. Create your new favorite dish.
  3. Pat yourself on the back for making beautiful food at home.
  4. Share and comment! Did you make any tweaks so it’s all your own?

Did you make this recipe?

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