Mushrooms in pomegranate sauce (Serves 6-8)
- 3 tbsp vegetable oil
- tsp turmeric powder
- 500g button mushrooms, cleaned with a damp cloth (and sliced, if desired)
- 4 tbsp pomegranate syrup
- 4 tbsp tomato purée
- 4 cloves garlic, mashed
- tsp red pepper powder
- 1 tsp cumin seeds, toasted
- salt
- pepper
- cup coriander, roughly chopped, for garnish
Heat two tablespoons of oil in a pan over a medium heat, sprinkle in the turmeric powder and add the mushrooms. Stir-fry the mushrooms, turning constantly until fully coated in turmeric. Fry until golden brown, remove from the heat and set aside.
Combine the pomegranate syrup and the tomato purée thoroughly. Set aside.
Heat one tablespoon of oil in a wok. Add the garlic and stir-fry for one minute. Pour in the pomegranate mixture and allow to boil for one minute, until the mixture becomes a smooth syrup. Add the remaining ingredients, then pour the mixture over the mushrooms and garnish with coriander. Serve hot with white rice.
You could also try out this recipe with halved hard-boiled eggs in the place of mushrooms.
* From With a Pinch of Spice
