How to use dried pomegranate seeds, or anardana, in stewed dishes, salads and more
Dried pomegranate seeds, also known as anardana, offer a deeper, complex flavour that is perfect for stews, spice rubs and more
When I think of pomegranates, I tend to dwell mostly on the crimson, jewel-like fruit, which looks beautiful when scattered across dishes, giving the food a bright, sweet-tart flavour; it also makes one of the most refreshing juices.
But the seeds and surrounding flesh of sour pomegranates, as opposed to the sweeter types that are eaten fresh, can be dried and used as a sour spice in Indian, Pakistani and Middle Eastern cuisines.
Anardana is sold as whole seeds – with the shrivelled flesh – and ground, in varying degrees of coarseness; the seeds keep their flavour longer. It is used quite sparingly, giving an astringent note to foods.
The seeds remain hard, even when cooked, so if you want to fish them out easily, put them in a disposable filter tea bag before adding them to a stewed or braised dish.