How to use dried pomegranate seeds, or anardana, in stewed dishes, salads and more

When I think of pomegranates, I tend to dwell mostly on the crimson, jewel-like fruit, which looks beautiful when scattered across dishes, giving the food a bright, sweet-tart flavour; it also makes one of the most refreshing juices.\nBut the seeds and surrounding flesh of sour pomegranates, as opposed to the sweeter types that are eaten fresh, can be dried and used as a sour spice in Indian, Pakistani and Middle Eastern cuisines.\nOften called anardana, the dried seeds give the familiar pomegranate flavour, but it is deeper, stronger and more complex than that of the fresh fruit. Anardana is believed to possess all the nutritional benefits of fresh pomegranate, including being an antioxidant and good for lowering cholesterol and blood pressure.\nAnardana is sold as whole seeds – with the shrivelled flesh – and ground, in varying degrees of coarseness; the seeds keep their flavour longer. It is used quite sparingly, giving an astringent note to foods.\nThe seeds remain hard, even when cooked, so if you want to fish them out easily, put them in a disposable filter tea bag before adding them to a stewed or braised dish.\nThe powder is good when mixed with other seasonings and used as a spice rub for meats, or when sprinkled over salads and dips such as hummus or baba ganoush.\nFor a delicious, complex lamb dish, sprinkle the meat with salt that has been mixed with some ground turmeric. Cook a good quantity of sliced onions in oil until soft, then add the lamb and brown the pieces on all sides.\nMake a paste by grinding together anardana, garlic, ginger, mustard seeds and chilli with a little water. Add this to the lamb and cook until fragrant, then stir in some water. Cover the pan and cook over a low flame until the meat is tender.\nThis content first appeared in Post Magazine in 2014.\n