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Anardoon Pomegranate Sauce served on top of turkey and bed of basmati rice

Anardoon Pomegranate Sauce

5 from 1 vote
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Cook Time: 45 minutes
If extracting pomegranate arils: 15 minutes
Total Time: 1 hour
Servings: 4
Author: Naira Yeghian

Equipment

  • Sauce Pan

Ingredients

  • 2 large or 3 small pomegranates
  • 10 oz of frozen sour grapes (defrosted)
  • 1 big sized yellow onion (diced)
  • 2 tbsp of avocado oil
  • 4 tsp of garlic (minced)
  • 1 tsp of turmeric powder
  • salt and pepper to taste

Instructions

  • Heat a sauce pan over medium heat, add avocado oil and diced onions.
  • When onions are lightly browned/caramelized, add turmeric powder and garlic, mix and let cook together for 1 min.
  • Next add the pomegranate arils and grapes, cover the lid and cook on low temperature for about 45 minutes or until the mixture thickens.
  • Generously pour over your meat, grains or vegetables, garnish with cilantro and serve.
Course: Sauces, Dips & Dressings
Cuisine: Mediterranean
Keywords: anardoon, pomegranate sauce, pomegranates, sour grapes
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