Healthy Homemade Pomegranate Paste Resipes

The Pomegranate paste is one of the delicious and popular condiments. In this article, join us to discover how to make homemade pomegranate paste with both pomegranate juice and pomegranate seeds.

Pomegranate paste is found in every Iranian home and, like the pomegranate itself, holds a high nutritional value. Depending on individuals' tastes, it can be sweet, tart, or sweet-tart.

The benefits of pomegranate paste:

1. Pomegranate paste is highly beneficial for the immune system due to its vitamin C and antioxidant content. It provides strong protection against various diseases, especially cancers like breast and prostate cancer.
2. Pomegranate paste contains B-vitamins such as B1, B3, B5, and B6.
3. Pomegranate paste is calorie-rich without fat, and it also contains potassium, fiber, and a moderate amount of iron.

4.This paste contributes to reducing bad cholesterol levels and helps prevent the buildup of fat deposits in the arteries.

5.Pomegranate paste is considered one of the best remedies for fatty liver because it aids in detoxifying and cleansing the liver.

6.Another therapeutic property of pomegranate paste is its ability to treat mouth ulcers and small pimples. For this, apply sour pomegranate paste directly to the affected area.

Note:

Pomegranate paste has a cold temperament, making it advisable for individuals with a cold temperament or those experiencing stomach discomforts such as bloating, ulcers, and gastric weakness to consume it with honey or grape syrup.

Homemade pomegranate paste recipe

There are 2 methods for preparing homemade pomegranate paste is as follows:

1. Qajari, with pomegranate seeds: Pomegranates are deseeded, and from their pulp and juice, they make meaty pomegranate paste, which becomes firmer than the first method. In this process, the more pomegranate juice is strained, the easier it will be to preserve, and it won't mold, exactly like tomato paste.
2. Pomegranate Molasses: Extract the pomegranate juice using a specialized juicing device, then boil it until it thickens.
   
   

Selecting pomegranates for making pomegranate paste

The choice of pomegranates depends on your taste preference:

1. For making sweet-tart pomegranate paste, use a mix of sweet and tart pomegranates, with a preference for more tart ones.

2. To prepare sweet pomegranate paste, use sweet pomegranates.

3. For making tart pomegranate paste, use tart pomegranates.

Note:

For most dishes, people commonly use either tart or sweet-tart pomegranate paste.

The method for deseeding pomegranates

It seems that the most challenging part of making pomegranate paste is deseeding the pomegranates. The best and easiest method for deseeding is to separate the top and bottom with a knife and then divide it into two halves. Now, using a mallet or the back of a spoon, tap the back of the pomegranate to separate the seeds, leaving only the pomegranate peel.

If there are damaged or discolored seeds among the pomegranate seeds, discard them to ensure the flavor of your pomegranate paste remains intact. Pomegranate peel also holds numerous benefits, so don't throw away the peels.

The method for making Qajari-style (using whole pomegranate) pomegranate paste is briefly described as follows:

The Recipe:

1. Deseed the pomegranates.
2. Then, with very little water, place it on the stove until it boils and softens. To the extent that you can separate the seeds from its flesh using a plastic basket.
3. You can use the bottom of a steel cup to press the pomegranates while smoothing them.
4. Transfer the obtained pomegranate juice and flesh into a large pot and place it on high heat until it boils.
5. Once it boils, reduce the heat because excessive heat can cause it to foam and thicken quickly.
6. Collect the white foam that accumulates on top of the pomegranate water with a ladle and discard it.
7. Continuously stir the pomegranate water as it quickly thickens, and pomegranate paste can develop a burnt smell.
8. Continue the boiling process until the pomegranate paste is completely firm and has a dark brown color.
9. Add salt in the final stage to avoid excessive saltiness in your pomegranate paste (one tablespoon of sea salt is sufficient for every 8 kg of pomegranates)
10. After it cools down, pour the Qajari-style pomegranate paste into cleaned and thoroughly dried jars.

Qajari-style pomegranate paste has a long shelf life and can be stored outside the refrigerator.

The method for making Pomegranate Molasses is as follows:

The Recipe:

1. Start by washing the pomegranates and halving them.
2. After deseeding the pomegranates, extract the juice using a manual juicer, a meat grinder, a food processor, or a blender.
3. Following the juice extraction, strain the pomegranate seeds using a sieve to retain only the pomegranate juice.
4. Pour the pomegranate juice into a large-sized pot to speed up the evaporation process.
5. From the beginning, set the heat to high and allow it to boil vigorously for about 5 hours until any excess water evaporates.
6. Whenever foam forms on top of the pomegranate water, skim it off using a ladle.
7. After 5 hours, reduce the heat and allow it to simmer for another 1 to 2 hours, letting any remaining excess water evaporate and the paste thicken. (Note that after these 5 hours, stir it every few minutes to prevent it from settling and, as they say, burning; as it thickens, it tends to settle quickly and the taste may become bitter).
8. Finally, pour a spoon or two of the pomegranate paste into a dish; allow it to cool for a few minutes (when it cools, the paste becomes thicker).
9. If you are satisfied with the thickness, add a spoon of salt for preservation, stir it, and turn off the heat after five minutes.
10. Generally, after boiling for 6 hours, you will achieve the desired thickness.
11. After it cools down, pour it into jars that you have washed and thoroughly dried.
12. This pomegranate paste does not require refrigeration and has a long shelf life in a dry and cool place.

Points about making pomegranate paste:

1. If the pomegranates are juicy, for every 8 kilograms of pomegranates, you will obtain approximately 1 kilogram of pomegranate paste.
2. To prevent foaming, you can place a saucer inside the container.
3. The thicker the paste, the longer it takes to spoil, but be cautious not to let it settle; otherwise, your effort and expense may go to waste!
4. Usually, for cost-effectiveness, they use broken and small pomegranates that may not have a good appearance, but their price is lower. This doesn't compromise the quality of the paste. The crucial factor is that the pomegranates are juicy and red. Therefore, the pomegranate seeds should not be old, rotten, damaged, white, or brown and dry.
5. Pour the pomegranate paste into glass containers and store it in the refrigerator. Use a clean, dry spoon for each serving, and tightly seal the jar or container after each use to prevent mold growth.

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