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Print this Recipe    Pomegranate Yogurt

NOORANOUSH (POMEGRANATES AND YOGHURT)
(Armenia)
For four people.

6 oz (175 g) caster sugar
1 teaspoon lemon juice
4 tablespoons rosewater
2 large pomegranates
2 medium pomegranates
2 tablespoons coarse dry breadcrumbs - you could use crushed digestive
biscuits instead
4 fl oz (120 ml) yoghurt
2 tablespoons double cream or, preferably, clotted cream
2 tablespoons pistachio nuts, chopped

First make the syrup by placing in a small saucepan the sugar and
lemon juice and 1/2 pint (300 ml) water.

Bring to the boil and then simmer for 10 to 15 minutes, or until
the syrup forms a film over the back of a spoon.

Stir in the rosewater and set aside.

Meanwhile cut all the pomegranates in half and remove the seeds.
Retain the large pomegranate halves and remove any pith remaining
in them. Put the seeds and breadcrumbs or crushed biscuits in a
bowl, mix and then mash.

Spoon the mixture into the pomegranate shells and pack tightly.
Pour the syrup slowly over the mixture, giving it time to soak
through. Place in the refrigerator and chill for 2 to 4 hours.

Whisk the yoghurt and cream together and spoon over the pomegranates.
Sprinkle the chopped nuts over the top and serve immediately.

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