Why add “ruby” to dishes: the use of pomegranate salt and the best recipes

In the Caucasus, they cannot imagine cooking fatty meat without pomegranate salt. Where to add: dishes with lamb, marinade for shish kebab, “prov-plav” (pilaf with pomegranate). In India, beans and chutney sauce are prepared with seasoning. Or you can experiment and season a vegetable stew, warm salad or fish with the aromatic mixture. Seasoning helps make hard and rough foods tender, promotes better digestion of food, and gives dishes a touch of piquancy.

Where is pomegranate salt added?

The seasoning can be added to all dishes that need salt and where a slight sourness is appropriate:

• meat dishes;
• sea ​​and river fish;
• seafood;
• dishes from chicken, duck and other poultry;
• baked game;
• marinades and sauces;
• cereal porridge;
• salads from unleavened vegetables;
• unsweetened dough, including as a topping for bread;
• cheese dishes;
• soups;
• breading mixtures;
• meat pies (filled);
• hot dishes from vegetables and legumes.

But pomegranate salt is most widely used in marinating fatty meats and cooking game.The acid in the seasoning destroys coarse fibers and improves the digestibility of “heavy” foods. It is used in the Middle East, Pakistani and Indian cuisine.

List of dishes that are most often prepared with pomegranate salt:

• barbecue marinade;
• lamb stew;
• grilled meat;
• rack of lamb;
• pilaf;
• lobio;
• chutney sauce.

For those who don’t like barberry in pilaf, pomegranate seasoning is a real find!

What can't you combine with?

Pomegranate salt is a fairly versatile seasoning. It can be used instead of regular salt in most everyday and holiday dishes. Its use is undesirable except in desserts. Although dried pomegranate itself is often used to make jams, jelly, sweet sauces, marmalade and oriental sweets.

Best combinations with other spices

Pomegranate salt is often used in combination with other spices. It is perfectly complemented by spicy and fiery additives:

• ginger;
• garlic;
• ground black pepper;
• Cayenne pepper;
• cumin;
• azhgon;
• onion.

In salads and light vegetable dishes, the seasoning is combined with mint, cilantro, and marjoram. When cooking meat or beans, it is used along with cardamom, rosemary, nutmeg, fennel seeds and turmeric.

Smell and taste

Ruby colored salt is a real miracle in the kitchen. It attracts not only with its appearance, but also with its aroma and taste:

• The taste is refreshing, slightly tart, salty and sour with a light fruity tint, vaguely reminiscent of cherries.
• The smell is fruity, slightly spicy unless other spices are added.

Compound

The main ingredients of pomegranate salt are coarse rock or sea salt and dried pomegranate.

The seasoning uses dried pomegranate seeds of exclusively sour varieties.Ripe juicy seeds are dried in the sun, fried to enhance the aroma and ground into powder. In Eastern cuisine, pomegranate powder replaces lemon, lime juice and citric acid.

Very often, pomegranate salt contains additional spices. The seasoning can contain up to 14 different ingredients:

• salt;
• sea ​​salt;
• dried pomegranate;
• nutmeg;
• ginger;
• mint;
• thyme;
• marjoram;
• saffron;
• khmeli-suneli;
• white pepper;
• savory;
• rosemary;
• garlic.

How to choose good quality pomegranate salt?

A high-quality seasoning of rich ruby ​​color, crumbly, aromatic, without bitterness. You should pay attention to grinding:

• The salt should be coarse, and the pomegranate and dried herbs should be small.
• The entire mixture should be homogeneous, without twigs, grains and other inclusions.

Where and how to store?

Just like regular salt, pomegranate salt is stored at room temperature in a kitchen drawer or pantry. It is important that the room is dry, with air humidity no more than 75%. Storage temperature – up to +25 degrees.

To prevent the seasoning from caking or forming a lump, it is recommended to store it in paper, cardboard or a clay pot. The paper packaging should be placed in a tightly sealed container. The seasoning should not be stored open, otherwise it will lose its taste and aroma. If all conditions are met, the shelf life will be 12 months.

Top 4 popular recipes with pomegranate salt

With seasoning you can cook many delicious dishes. But there are recipes that are especially popular. Pomegranate salt makes perfect kebabs, lamb stew, lobio and chutney.

Pork neck shashlik

Fans of juicy pork kebab should pay special attention to pomegranate salt. It makes the meat tender and very flavorful.The kebab literally melts in your mouth.

To prepare it you will need:

• 2 kg pork neck;
• 1 kg of onions;
• 2 tbsp. spoons of pomegranate salt;
• 1 teaspoon ground chili pepper;
• 2 teaspoons black peppercorns;
• 1 bunch of cilantro and parsley

Recipe:

1. Cut the pork neck perpendicular to the grain into pieces 2 cm thick, removing the film along the way.
2. Grind black pepper. Mix with red pepper. Grate the pieces of meat.
3. Cut the onion into half rings, add salt and mash with your hands. Mix thoroughly with meat. Send coarsely chopped greens there. Stir.
4. Place the kebab to marinate in the refrigerator for 1.5 hours.
5. Cook the meat on the grill, removing the onions and herbs.

Lamb stew

Very tasty lamb that even children enjoy eating. To prepare it you will need:

• 1 kg lamb;
• 3 onions;
• 3 carrots;
• 50 ml vegetable oil;
• 3 teaspoons of pomegranate salt;
• 2 teaspoons of cumin;
• 0.5 teaspoon ground black pepper.

Cooking process:

1. Cut the onion into half rings, carrots into strips.
2. Cut the lamb into medium pieces.
3. Heat oil in a deep frying pan with thick walls.
4. Fry the meat until golden brown.
5. Add carrots, onions and all spices.
6. Simmer over low heat, covered, for 2 hours.

Chutney sauce

The spicy, delicious sauce can be eaten with rice, meat, tortillas, beans, and anything else you like.

List of ingredients:

• 2 tomatoes;
• 1 chili pepper;
• 2 cloves of garlic;
• 1 tbsp. spoon of pomegranate salt;
• 2 tbsp. spoons of butter;
• 2 teaspoons sugar;
• 3 tbsp. spoons of water;
• 1 teaspoon of cumin seeds;
• 0.5 teaspoon ground black pepper.

Recipe:

1. Fry cumin and finely chopped garlic in butter.
2. Add peeled tomatoes, finely chopped chili pepper, sugar, pomegranate salt to the pan.
3. Crush with a masher and pepper.
4. Pour 3 tbsp. spoons of water.
5. Simmer over low heat, stirring.
6. When the sauce thickens, remove the pan from the heat and let the chutney sit for 10 minutes.

Lobio with pomegranate salt

Hearty, aromatic, spicy lobio is very popular in Transcaucasia. Prepare a red bean dish, generously seasoning with spices.

List of required ingredients:

• 2 cups red beans;
• 2 large carrots;
• 3 cloves of garlic;
• 2 tbsp. spoons of vegetable oil;
• 3 tbsp. spoons of tomato paste;
• a bunch of greens: parsley, cilantro, dill, basil;
• 1 tbsp. spoon of pomegranate salt;
• 0.5 teaspoons of table salt;
• 1 teaspoon hops-suneli;
• 0.5 teaspoons each of turmeric, hot red and black ground pepper.

Step by step recipe:

1. Soak the beans in cold water for 7-8 hours (overnight).
2. Wash, add fresh water and cook over low heat. Cook until soft (1.5-2 hours). Season with table salt 5 minutes before cooking.
3. Peel the carrots, grate them on a coarse grater or cut them into small strips. Throw into a hot frying pan with oil. Fry over high heat for 2 minutes.
4. Add boiled beans, 1 cup of broth, turmeric and tomato paste to the carrots.
5. Simmer covered for 20 minutes. Turn the heat down to low.
6. Chop the greens, chop the garlic into a pulp, crush everything in a mortar with 1 teaspoon of vegetable oil and spices.
7. Season the beans. After 5 minutes, turn off the heat. Do not remove the lid for 10 minutes.
8. Serve lobio with a sprig of cilantro. You can sprinkle the dish with crushed walnuts.

Questions and answers

Can I make my own pomegranate salt?

Yes.To do this, you need to peel a large pomegranate from the peel and membranes, scatter the grains in a thin layer and dry in the sun, in the oven or in an electric dryer. When they become shriveled, you should use a coffee grinder. The ground grains are mixed with coarse salt in a ratio of 1 to 3. If desired, other spices can be added to the mixture.

What seasoning or spice should I replace pomegranate salt in a recipe?

Often, instead of pomegranate salt, regular salt and pomegranate juice are added to dishes. You can also use lemon juice and lemon zest, dried pomegranate (anardana) or sumac spice.

Pomegranate salt is a flavored type. It replaces regular salt and pomegranate juice, often used in oriental cuisine. The seasoning has a pleasant sourness and a fruity-spicy aroma. If you don't have lemon or pomegranate juice on hand, you can use pomegranate salt. Where to add it is usually not a question. It goes well with any foods and dishes, except sweet ones.