Name: Pomegranate Jelly (Jeleh-ye anar)
Prep time: 15 min
Total time: 15 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 2 tablespoons sugar or honey (if pomegranates are too sour); 2 tablespoons fresh lime juice (if pomegranates are too sweet); 4 envelopes unflavored gelatin; 2 tablespoons raw pistachios; Seeds of 4 fresh pomegranates; 4 cups (960 ml) freshly squeezed or bottled pomegranate juice*

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
15 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

4 envelopes unflavored gelatin
4 cups (960 ml) freshly squeezed or bottled pomegranate juice*</

Asia
Iran
Preserve
Southeast Asia

Method

In a large bowl, thoroughly dissolve the unflavored gelatin in 1 cup/240ml cold pomegranate juice by stirring well. Let stand for 1 minute.
In a saucepan, warm 3 cups/720ml pomegranate juice.
Add the softened gelatin to the saucepan. Stir constantly for 5 minutes.
Adjust to taste by adding sugar or lime juice. Pour the pomegranate juice mixt

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Ingredients

Method

Part of