I saw this recipe on Nigella Feasts. I usually don’t like the show very much. Don’t get me wrong. She’s a wonderful cook. I just am very uncomfortable with the way she romances the camera, with her coy smiles, subtle shimmeys, blushes, eyelid bats etc. Watching a stranger coming on to me on television, when she’s cooking is a little nauseating.

However, this show had an Indian theme to it and I really like two of the items she cooked on it. One of them was a sweet and tangy pomegranate raita. If you don’t already know, a raita is a curd based dip that accompanies a lot of North Indian cooking, especially if there’s any Indian bread on the plate. South Indians have it too, but it’s called patchadi.

Here it is the Anarkali of Raitas -

The Pomegranate Raita a la Nigella

What you need:-

1 1/2 cups natural yogurt

3 spring onions
1 pomegranate, to give 1/2 cup pomegranate seeds 
1/2 teaspoon salt

Let’s Do This:-

Chop the spring onions. Spring onions are supposed to be milder than actual onions, but I didn’t feel it at all. Cut off the leaves, the roots and slice about 2-3 mm thick circles across.

Next, we need to deseed the pomegranate. A nice trick is to cut the thing in half. Once you’ve done that, take a hard bottomed spoon, keep the seeded side away from you and well, for want of a better word, spank!

Give the skin some nice hard but firm thwacks and all the seeds should pop right out.

This should ensure that you get something that looks like this -

Combine all of the ingredients in a bowl, reserving some pomegranate seeds for garnish. Add a squeeze of pomegranate juice from the husks of the seeded pomegranate at the end.

Stir everything together, and serve in a bowl scattering the reserved pomegranate seeds over as a garnish. 

Now doesn’t that look yummy or what? I’ll warn you – don’t try licking it. If you do, you’ll end up making it your main course!