This salad is a dish of Uzbek cuisine. It is served as a side dish for all the fatty meat dishes (pilaf, kebab). In addition to these dishes, this salad is just a find: simple, beautiful, unusual taste. Will enhance the oriental flavour of your dishes.⠀
This salad is a dish of Uzbek cuisine. It is served as a side dish for all the fatty meat dishes (- Prep time: 10 minutes
- Cook time: 5 minutes
- Serves: 4
- Difficulty: easy
- Course: salad
- Cookware: knife
- Cuisine: Uzbek
Ingredients
- 1 pomegranate
- 2 sweet onions
Cooking method
Step 1
Peel the onion and slice into half rings. Place in a bowl and pour boiling water over the onion. Transfer in a colander and drain.
Step 2
Peel the pomegranate. Transfer the onion to a bowl. Add half the pomegranate seeds to the onion. Pour the other half of the pomegranate seeds into a sieve. Place a sieve on a bowl and squeeze out the juice, pressing the grains to the sieve with a large spoon. Pour the pomegranate juice over the onion and stir.
My tips and tricks:
If your onion isn’t sweet, it’s easy to fix. After you scald the onion with boiling water and transfer it to a bowl, add a little bit of sugar and stir it well.
- 1 pomegranate
- 2 sweet onions
- Peel the onion and slice into half rings. Place in a bowl and pour boiling water over the onion. Transfer in a colander and drain.
- Peel the pomegranate. Transfer the onion to a bowl. Add half the pomegranate seeds to the onion. Pour the other half of the pomegranate seeds into a sieve. Place a sieve on a bowl and squeeze out the juice, pressing the grains to the sieve with a large spoon. Pour the pomegranate juice over the onion and stir.