Here’s a unique recipe for Baked Pomegranates in a Tandoori Oven. This dish combines the sweet and tangy flavor of pomegranates with the smoky essence of a tandoori oven.
Ingredients:
- 4 large pomegranates
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon ghee (clarified butter)
- Fresh mint leaves for garnish
Instructions:
- Preheat the Tandoori Oven: Heat your tandoori oven to around 200°C (392°F).
- Prepare the Pomegranates: Cut the pomegranates in half and remove the seeds. Set the seeds aside in a bowl.
- Make the Filling: In a small bowl, mix the honey, ground cinnamon, cardamom, cloves, nutmeg, and lemon juice. Add the pomegranate seeds to this mixture and stir well to coat them evenly.
- Stuff the Pomegranates: Spoon the mixture back into the pomegranate halves.
- Bake the Pomegranates: Place the stuffed pomegranate halves on a baking tray. Brush the tops with ghee. Bake in the tandoori oven for about 20-25 minutes, or until the tops are caramelized and the pomegranates are tender.
- Garnish and Serve: Remove from the oven and let cool slightly. Garnish with fresh mint leaves before serving.
Enjoy your Baked Pomegranates as a delightful dessert or a unique side dish!
