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Perfect pomegranate recipes

Oh pomegranates, you juicy little bursts of deliciousness.
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Why are you so tricky to get into?

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Well, where there’s a will, there’s a way, and our Test Kitchen experts have the simplest way for you to crack that pomegranate.

First thing to keep in mind is that pomegranate juice stains, so pop on an apron and cover your chopping board with baking paper.

Cut the pomegranate in half, and hold it, rind side up, over a large, deep bowl.

The further down in to the bowl you hold it, the less juice will splash up and around you.

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Then get smacking!

With a wooden spoon, give the back of the pomegranate strong, vigorous taps to release the seeds.

Keep at it until all of the seeds are released, then have a quick look through the bowl for any white pith that may have fallen in.

And then those delicious little seeds are yours for the eating!

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Toss them through a salad, like this char-grilled quail with cauliflower and pomegranate salad, or reduce them down in this date and rose pomegranate molasses for a tart, sticky salad dressing or meat marinade or click through our gallery for more.

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quail recipe
Baking
October 31, 2010

Char-grilled quail with cauliflower and pomegranate salad

To butterfly quails, cut down either side of the back bone with a pair of kitchen scissors, poultry shears or a knife; discard backbone, open quails out flat. To remove seeds from the pomegranate, cut a whole pomegranate in half and scrape the seeds from flesh with your fingers while holding the pomegranate upside down […]
By Women's Weekly Food
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persian quail, fig & pomegranate salad
Baking
November 30, 1974

Persian quail, fig & pomegranate salad

The technique to split open and flatten quail so that it cooks quickly and evenly is called `butterflying’. Place quail, breast-side down, on a chopping board. Using poultry shears or kitchen scissors, cut down both sides of the backbone; discard the bone. Turn over, open out and press down on the breast plate to flatten […]
By Women's Weekly Food
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Sticky POMEGRANATE BARBECUED CHICKEN WINGS
Baking
September 30, 1974

Sticky pomegranate barbecued chicken wings

During the final 10 minutes of cooking, stir the barbecue sauce occasionally to ensure it doesn’t catch on the base of the pan. To make the chicken wings go further, cut each one in half through the joint into two pieces. Do ahead The barbecue sauce can be made up to 3 days ahead, refrigerate […]
By Women's Weekly Food
Profile picture of Women's Weekly Food
Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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