Yoghurt and Pomegranate Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Samantha Clark and Samuel Clark

Published 2001

  • About

When pomegranates are in season at the end of the year, this jewel-like sauce makes anything look ravishing, fish and lamb especially. Another yoghurt sauce – also ideal with fish – is made with 200g yoghurt, chopped dill, garlic and seasoning.


  • 150 g home-made or Greek yoghurt, thinned with tablespoons milk


In a mixing bowl, mix the yoghurt with the garlic, then stir in the pomegranate seeds and parsley and taste for seasoning.