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Rosh Hashanah Specials with Pomegranates
Optimized Process

Pomegranates are the symbol of Rosh Hashanah. We eat the seeds, symbolizing fertility and our hopes for a sweet New Year.

I am sharing some recipes that include pmegranate for you to enjoy this season.

Pomegranate Brisket with Figs

Image reprinted from Hadassah Magazine

Pomegranate Brisket with Figs

5 lb brisket with fat
1 TBS kosher salt
1 tsp black pepper
¼ C veg oil
3 large onions, sliced
2 TBS flour
12 garlic cloves
3 TBS tomato paste
1 C dry white wine
2-3 C beef broth
1/3 C pomegranate molasses
6 dried figs – chopped
½ C honey
2 tsp wine vinegar
1 TBS cumin
½ tsp red pepper flakes, or more to taste

8 fresh figs quartered
1/2 C pomegranate seeds
Fresh mint leaves

  1. Preheat oven to 300 degrees F
  2. Day before serving: Season brisket with salt and pepper. Heat oil in bottom of Dutch oven until very hot. Place the fattier side of the brisket face down and crisp for 7-8 minutes. Turn and do the other side. You made need to do the sides as well depending on the thickness of the meat. Remove from pan.
  3. Add the onions and descale the pan. Add the flour and stir until absorbed. Then add garlic and tomato paste stirring until the onions soften.
  4. Add the wine, broth, pomegranate molasses, dried figs, honey, cumin, red pepper, salt and pepper. Bring it to boil and simmer.
  5. Place brisket in Dutch oven. Spoon onions and sauce on top. Cover with fdoil and cook in oven for 4 hours. Let come to room temperature for one hour.
  6. Refrigerate overnight.
  7. Day of serving: Remove brisket from pan. Discard the fat. Slice across the grain.
  8. Heat sauce until boiling. Lower heat and let simmer until it thickens, at least 15 minutes. Nestle the brisket back into the sauce. Cover with foil and warm at 200 degrees F for 1 hour.
  9. To serve: Transfer brisket to a platter and spoon sauce on top. Add salt and pepper. Garnich with pomegranate seeds, figs and mint leaves.

Pomegranate Tacos with Roasted Vegetables


1 C pomegranate seeds (from 2 pomegranates)

    1 zucchini
    1 yellow squash
    1 red bell pepper
    1 red onion
    Salt and pepper
    2 TBS olive oil
    2 TBS crushed basil or pesto
    Pkg mini tacos or wonton wrappers or prepared crepes


1/2 C pomegranate seeds (from 1 pomegranate)
½ C toasted walnuts, chopped
1 tsp salt
½ tsp black pepper
1 C heavy cream
2 tbs basil, shredded for garnish


Cover sheet pan with foil and spray with cooking spray

Cut zucchini, squash and pepper into ½ inch thick sticks about 2 inches long. Mix vegetables with olive oil, salt and pepper. Bake at 400 degrees for 30-40 minutes. Remove from oven and cool. Add basil and 1 C pomegranate seeds. Toss and set aside.

Make sauce: Heat skillet and toss walnuts to toast. Add cream, salt and pepper and cook until warm. Remove from heat.

Place taco (or wrapper) on flat surface, Place assortment of vegetables in each taco so ends are sticking out. Fold over and roll to close. Place seam side down in 9 x 13-inch casserole. Add 1 TBS walnut sauce to each one.

Bake 20 minutes in 400-degree oven.

Sprinkle with remaining pomegranate seeds before serving. Garnish with basil.

Pomegranate Strawberry Cocktail with Sorbet (Virgin)


  • 2 C pomegranate juice
  • 2 C strawberries
  • 2 peaches
  • 5 TBS honey
  • 30 large mint leaves, plue more for garnish
  • 1 C ice
  • Sorbet of your choice
  • Seltzer


  1. Pour juice, strawberries, peaches, ice, honey and mint into food processor. Puree and refrigerate until ready to serve.
  2. Pour into wine glasses and fill half way. Add a scoop of sorbet. Fill glass with seltzer. This adds fizz. Garnish with mint leaf.

Butternut Squash Soup with Pomegranate

Ingredients3.5 lbs butternut squash, peeled and diced
2 qts water
1 tsp kosher salt
1 tsp white pepper
1 large onion, diced and sauteed
2 diced carrots
2 stalks celery, diced
3 garlic cloves, minced
2 TBS chicken bouiillon
2 TBS olive oil
½ C pomegranate arils
¼ C panko crumbs


Boil squash and water over medium heat for 30 minutes, until squash is soft.

Add salt, pepper, onion, carrot, celery, garlic and bouillon. Simmer for one hour.

Puree in batches in food processor or with immersion blender. When serving, top with pomegrate seeds and a sprinkle of panko crumbs or croutons.

Yield: 8-12 servings

Pomegranate Orange Almond Salad


½ C pomegranate juice
1 TBS red wine vinegar
Juice of 1 orange (2 oz)
2 TBS agave or honey
½ olive oil
Salt and pepper to taste

Fresh spinach or romaine (1 whole or 1 hearts)
1 can mandarin oranges, drained
1 C pomegranate seeds
Toasted almonds
Optional: Feta cheese


Mix dressing ingredients together and whisk.

Add salad ingredients to bowl, top with dressing and toss well.

Yield: 6 servings

Salmon with Pomegranate Glaze


Four 6-oz salmon fillets

    • 2 TBS olive oil
    • 1 tsp salt
    • ½ tsp pepper
    • 3 TBS pomegranate juice
    • 1 TBS mustard
    • 3 tsp fresh parsley, chopped
    • 1 tsp fresh dill, chopped
    • 1 tsp lemon zest
    • Juice of 1 lemon
    • 1 C pomegranate seeds


  1. Preheat oven to 400 degrees. Line cookie sheet with parchment paper.
  2. Place salmon on tray. Brush with olive oil and sprinkle with salt and pepper.
  3. Mix pomegranate juice with mustard and spread on fish.
  4. Bake fillets for 10-12 minutes or until flaky when tested.
  5. Mix parsley, dill and lemon zest.
  6. Top fish with spice mixture, dividing equally. Spinkle with lemon juice and pomegranate seeds.
Optimized Process
Pomegranate Balsamic Glazed Chicken

My Pomegranate Balsamic Glazed Chicken combines the holiday tradition of eating pomegranate seeds into a health chicken dish. Pomegranates are fruits filled with small seeds and loaded with juice. We typically eat the seeds on Rosh Hashanah so that our good deeds will be as plentiful as the seeds of a pomegranate. This combination of balsamic vinegar, spices and pomegranate bring the chicken cutlet white meat to life. Moist and succulent, the glaze is a perfect accompaniment to the chicken.


  • 4 TBS oil
  • 6 chicken cutlets
  • 1 tsp Kosher salt
  • ½ tsp black pepper
  • 1 pkg baby carrots
  • 2 small onions, peeled and sliced
  • 1 C chicken broth
  • ¾ C pomegranate juice
  • ¼ C balsamic vinegar
  • 2 tsp brown sugar
  • ½ tsp salt
  • ½ tsp dried oregano
  • 1 tsp dried basil
  • 2 tsp cornstarch
  • ⅓ C pomegranate seeds


  1. Heat oil in skillet. Season cutlets with salt and pepper.
  2. Add cutlets, onions and carrots. Brown cutlets 5-6 minutes on each side until tender and cooked through. Remove chicken from pan.
  3. Add chicken broth to deglaze skillet. Add chicken back to skillet and simmer 15 minutes, covered.
  4. Remove chicken and vegetables and place on serving platter. Reserve ⅓ C cooking liquid.
  5. Add cooking liquid to skillet and stir in pomegranate juice, vinegar, brown sugar, salt, oregano, basil and cornstarch.
  6. Reserve a few pomegranate seeds for garnish and add the rest to the skillet. Bring to a boil over medium heat and simmer 3-4 minutes. Drizzle the sauce over the chicken. Garnish with seeds.

Serves 6: Meat