aki005/Recipes_json_vector_nbarbcone huggingface dataset:
508 Pear and Pomegranate Salad 10 mins 2 mins 12 mins 2 2 salads 3 cups green leaf lettuce, rinsed and torn, 1 Bartlett or Anjou pear, ⅓ cup pomegranate seeds, 1 tablespoon vegetable oil, 2 tablespoons pomegranate juice, 1 tablespoon lemon juice, 1 teaspoon prepared Dijon-style mustard, ½ tablespoon honey, ground black pepper to taste Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently. Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve. 4.4 https://www.allrecipes.com/recipe/213165/pear-and-pomegranate-salad/ /Salad/Green Salad Recipes/ Total Fat 7g 9%, Saturated Fat 1g 6%, Sodium 88mg 4%, Total Carbohydrate 24g 9%, Dietary Fiber 4g 14%, Total Sugars 15g, Protein 2g, Vitamin C 22mg 111%, Calcium 41mg 3%, Iron 1mg 6%, Potassium 280mg 6% Prep Time: 10 mins, Cook Time: 2 mins, Total Time: 12 mins, Servings: 2, Yield: 2 salads
510 Homemade Grenadine 1 mins 10 mins 11 mins 12 12 servings 1 cup white sugar, ½ cup pomegranate juice Pour sugar and pomegranate juice into a sauce pan and warm over low heat, whisking continuously until the sugar dissolves. Cool, pour into a bottle or jar, and store sealed in the refrigerator. 4.3 https://www.allrecipes.com/recipe/217210/homemade-grenadine/ /Side Dish/Sauces and Condiments/Syrup Recipes/ Sodium 0mg 0%, Total Carbohydrate 18g 7%, Total Sugars 18g, Calcium 0mg 0%, Potassium 0mg 0% Prep Time: 1 mins, Cook Time: 10 mins, Total Time: 11 mins, Servings: 12, Yield: 12 servings
512 Chef John's Sweet Potato Biscuits 20 mins 20 mins 40 mins 8 8 large or 12 regular biscuits 1 large orange-fleshed sweet potato, peeled, 1 teaspoon salt, 1 tablespoon brown sugar, ½ cup buttermilk, 3 ¼ cups self-rising flour, 1 ½ sticks unsalted butter, frozen, 1 tablespoon melted butter Cut sweet potato in half lengthwise. Cut each in half again lengthwise, then in half cross-wise. Cut each piece in half to make about 16 evenly sized chunks. Transfer into pot; cover with water and add salt. Bring to a simmer on high heat; reduce heat to medium-low and cook until potatoes are tender, about 17 minutes. Drain thoroughly; return to pot and mash potatoes. You will need 1 1/2 cups mashed sweet potatoes. Cool thoroughly. Transfer cooled mashed potatoes to a mixing bowl. Add brown sugar and buttermilk. Mix together until well combined. Place self-rising flour in a separate mixing bowl. Grate frozen butter into flour, tossing with a fork to coat with flour after each addition of about 1/3 to 1/2 stick. This will prevent butter from clumping. Mixture should look like floury pieces of butter. Add sweet potato mixture. Toss with a fork until evenly distributed, but don't overmix. Transfer mixture onto a lightly floured work surface. Push and press mixture together into a rectangular shape, about 1 1/2 inches thick. Dough will be floury and a bit crumbly. Fold rectangle into thirds, lifting up one-third and folding onto the middle and doing the same with the other side. Dust with a bit of flour if sticking. Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with a silicone mat. Press dough into a rectangle again, about 1 inch thick. Repeat the tri-fold step. Press out into a rectangle, about 1 inch thick. Trim off the rough edges to square off the sides; this will maximize rising. Cut into 8 equal portions. Transfer to prepared baking pan, spacing biscuits evenly. Brush tops lightly with 1 tablespoon melted butter. Bake in preheated oven until browned, 20 to 25 minutes. Cool slightly before serving. Mix 4 tablespoons butter (room temperature), pomegranate syrup, and pomegranate juice together in a small bowl. Spread on warm biscuits. Sprinkle with a few pomegranate seeds for garnish. 4.8 https://www.allrecipes.com/recipe/261792/chef-johns-sweet-potato-biscuits/ /Bread/Quick Bread Recipes/Biscuits/ Total Fat 25g 32%, Saturated Fat 16g 79%, Cholesterol 65mg 22%, Sodium 1037mg 45%, Total Carbohydrate 52g 19%, Dietary Fiber 3g 11%, Total Sugars 5g, Protein 7g, Vitamin C 2mg 8%, Calcium 215mg 17%, Iron 3mg 15%, Potassium 290mg 6% Prep Time: 20 mins, Cook Time: 20 mins, Total Time: 40 mins, Servings: 8, Yield: 8 large or 12 regular biscuits
514 Pavlova with Winter Fruits 30 mins 1 hrs 2 hrs 30 mins 3 3 pavlovas 4 egg whites, at room temperature, ¾ cup white sugar, ¼ cup superfine sugar, 1 ½ teaspoons cornstarch, ½ teaspoon orange blossom water (Optional), ½ teaspoon white vinegar Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with parchment paper. Invert a small bowl onto the parchment paper and trace the rim with a pencil. Repeat twice more. Flip parchment paper over. Beat egg whites in a large bowl with an electric mixer until soft peaks begin to form. Gradually add white sugar, with the mixer running. Whisk superfine sugar and cornstarch in a small bowl. Gradually beat into the meringue. Continue beating meringue until stiff, glossy peaks form. Beat in orange blossom water and vinegar. Spoon meringue into the traced circles. Make the borders higher than the center, to leave room for the filling. Bake meringues in the preheated oven until firm and dry to the touch, about 1 hour. Meanwhile, make the lemon curd. Fill a medium saucepan with 1 inch of water and bring to a bare simmer. Whisk lemon juice, lemon zest, sugar, egg yolks, and salt together in a glass bowl. Set the bowl over the simmering water. Cook, whisking constantly, until curd foams, then thickens, about 10 minutes. Remove the bowl from the simmering water. Gradually whisk in coconut oil until melted and incorporated. Strain the curd through a fine-mesh sieve; discard solids left in the strainer. Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Transfer to the refrigerator. Turn off oven and keep meringues inside until completely dry, about 1 hour. Combine heavy cream, confectioners' sugar, and orange blossom water in a bowl. Beat with an electric mixer until soft peaks form. Spoon lemon curd into the center of the cooled meringues. Mound whipped cream over the curd. Arrange grapefruit, orange, and persimmon slices on top. Sprinkle pomegranate seeds over the top. 5 https://www.allrecipes.com/recipe/269274/pavlova-with-winter-fruits/ /Desserts/Specialty Dessert Recipes/Pavlova Recipes/ Total Fat 49g 63%, Saturated Fat 32g 161%, Cholesterol 382mg 127%, Sodium 227mg 10%, Total Carbohydrate 133g 48%, Dietary Fiber 7g 26%, Total Sugars 111g, Protein 13g, Vitamin C 140mg 701%, Calcium 187mg 14%, Iron 3mg 17%, Potassium 592mg 13% Prep Time: 30 mins, Cook Time: 1 hrs, Additional Time: 1 hrs, Total Time: 2 hrs 30 mins, Servings: 3, Yield: 3 pavlovas
516 Holiday Cranberry-Pomegranate Sauce 15 mins 20 mins 8 hrs 35 mins 24 3 cups 1 (12 ounce) bag fresh cranberries, rinsed and sorted, 1 cup white sugar, 1 cup orange juice, 1 teaspoon orange zest, ¼ teaspoon ground cloves, 2 cinnamon sticks, 1 pomegranate, peeled and seeds separated Mix the cranberries, sugar, orange juice, orange zest, ground cloves, and cinnamon sticks together in a saucepan. Bring to a boil. Lower heat to medium, and simmer for 10 minutes, stirring constantly. Remove from the heat and cool. Stir the pomegranate seeds into the cranberry mixture, and refrigerate at least 8 hours or overnight. Remove the cinnamon sticks before serving. 4.6 https://www.allrecipes.com/recipe/130578/holiday-cranberry-pomegranate-sauce/ /Side Dish/ Total Fat 0g 0%, Sodium 1mg 0%, Total Carbohydrate 13g 5%, Dietary Fiber 1g 3%, Total Sugars 11g, Protein 0g, Vitamin C 8mg 38%, Calcium 6mg 0%, Iron 0mg 1%, Potassium 51mg 1% Prep Time: 15 mins, Cook Time: 20 mins, Additional Time: 8 hrs, Total Time: 8 hrs 35 mins, Servings: 24, Yield: 3 cups
517 Pomegranate Stew with Chicken (Khoresh Fesenjan) 15 mins 2 hrs 30 mins 2 hrs 45 mins 6 6 servings 2 tablespoons olive oil, 1 ½ pounds chicken legs, cut up, 1 white onion, thinly sliced, ½ pound walnuts, toasted and finely ground in a food processor, 1 teaspoon salt, 4 cups pomegranate juice, ½ teaspoon cardamom (Optional), 2 tablespoons sugar (Optional) Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more. 4.2 https://www.allrecipes.com/recipe/85118/pomegranate-stew-with-chicken-khoresh-fesenjan/ /Soups, Stews and Chili Recipes/Stews/Chicken/ Total Fat 39g 50%, Saturated Fat 6g 29%, Cholesterol 64mg 21%, Sodium 445mg 19%, Total Carbohydrate 95g 35%, Dietary Fiber 3g 10%, Total Sugars 83g, Protein 24g, Vitamin C 7mg 33%, Calcium 51mg 4%, Iron 4mg 20%, Potassium 329mg 7% Prep Time: 15 mins, Cook Time: 2 hrs 30 mins, Total Time: 2 hrs 45 mins, Servings: 6, Yield: 6 servings
518 Cranberry Pomegranate Sauce 30 mins 45 mins 1 hrs 15 mins 24 5 cups 2 large tart apples, 2 pomegranates, peeled and seeds separated, 1 (16 fl oz) bottle pomegranate juice, 2 cups white sugar, 2 large oranges, 2 (12 ounce) bags fresh cranberries, rinsed and sorted, 1 cup pecans, chopped Peel and core apples, and put peelings and cores in a small saucepan with pomegranate seeds, 1/2 cup juice, and 1/2 cup sugar. Bring to a boil, and then reduce heat to simmer. Cook for 30 minutes. Chop the peeled apples, and place in a large saucepan. Remove zest from half of one orange, chop very fine, and add to apples. Peel oranges, chop coarsely, and add to pan along with cranberries and remaining juice and sugar. Bring to a boil, reduce heat to simmer, and cook for 30 minutes. Remove small pan from heat, and strain juice into larger pan. Cool solids slightly, and then push though a sieve to remove seeds and peels, adding remaining pulp to larger pan. Stir in nuts, if desired. Cook about 10 minutes longer. Serve warm, room temperature, or chilled. 4.5 https://www.allrecipes.com/recipe/130639/cranberry-pomegranate-sauce/ /Side Dish/Sauces and Condiments/Sauces/Cranberry Sauce Recipes/ Total Fat 4g 5%, Saturated Fat 0g 2%, Sodium 2mg 0%, Total Carbohydrate 31g 11%, Dietary Fiber 3g 9%, Total Sugars 26g, Protein 1g, Vitamin C 14mg 68%, Calcium 14mg 1%, Iron 0mg 2%, Potassium 124mg 3% Prep Time: 30 mins, Cook Time: 45 mins, Total Time: 1 hrs 15 mins, Servings: 24, Yield: 5 cups
519 Smokey Butternut Squash Soup 15 mins 45 mins 1 hrs 6 6 servings 1 butternut squash - peeled and cut into cubes, seeds removed and reserved, ½ shallot, diced, 3 tablespoons canola oil, divided , 2 teaspoons smoked paprika, 1 ½ teaspoons chili powder, 1 ½ teaspoons chipotle chile powder, 1 teaspoon minced fresh ginger, salt and ground black pepper to taste, 6 fresh Brussels sprouts, cored and separated into leaves, 2 tablespoons maple syrup, 1 ½ cups almond milk, ¼ cup crumbled goat cheese, or to taste, seeds of 1 pomegranate Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with a large sheet of aluminum foil. Toss butternut squash, shallot, 2 tablespoons canola oil, paprika, chili powder, chipotle powder, and ginger together in a bowl until evenly mixed and coated. Pour into prepared roasting pan and wrap aluminum foil around squash mixture. Bake in the preheated oven until squash is tender, 30 to 40 minutes. Heat 1 tablespoon canola oil in a cast-iron skillet over medium heat. Cook and stir reserved butternut squash seeds, pinch salt, and pinch ground black pepper in the skillet until lightly toasted, 5 minutes. Add Brussels sprouts leaves and cook, stirring occasionally, until leaves are slightly crispy and seeds are browned, 10 to 15 minutes. Stir maple syrup into seed mixture and immediately remove from heat. Pour butternut squash mixture and almond milk into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until soup is smooth. Pour butternut squash soup into bowls and top with squash seeds and Brussels sprouts mixture, pomegranate seeds, and goat cheese. 3.7 https://www.allrecipes.com/recipe/235260/smokey-butternut-squash-soup/ /Soup Recipes/Vegetable Soup Recipes/Squash Soup Recipes/Butternut Squash Soup Recipes/ Total Fat 10g 13%, Saturated Fat 2g 9%, Cholesterol 5mg 2%, Sodium 92mg 4%, Total Carbohydrate 39g 14%, Dietary Fiber 6g 21%, Total Sugars 16g, Protein 5g, Vitamin C 63mg 314%, Calcium 189mg 15%, Iron 2mg 13%, Potassium 990mg 21% Prep Time: 15 mins, Cook Time: 45 mins, Total Time: 1 hrs, Servings: 6, Yield: 6 servings
520 Pomegranate Grenadine 5 mins 20 mins 55 mins 32 32 servings 4 cups pomegranate juice, divided, 1 cup white sugar Combine 3 cups pomegranate juice and sugar together in a saucepan; heat to 244 degrees F (118 degrees C) or until a small amount of mixture dropped into cold water forms a firm ball. Remove saucepan from heat and cover with a lid; let cool until pan is cool enough to touch. Stir remaining 1 cup pomegranate juice into mixture. Refrigerate. 5 https://www.allrecipes.com/recipe/237763/pomegranate-grenadine/ /Side Dish/Sauces and Condiments/Syrup Recipes/ Sodium 1mg 0%, Total Carbohydrate 11g 4%, Total Sugars 11g, Calcium 0mg 0%, Potassium 0mg 0% Prep Time: 5 mins, Cook Time: 20 mins, Additional Time: 30 mins, Total Time: 55 mins, Servings: 32, Yield: 32 servings
521 Halloumi Three-Bean Salad with Pomegranate-Harissa Vinaigrette 10 mins 15 mins 40 mins 8 8 servings 7 ounces halloumi cheese, cut into 1-inch slabs, 2 tablespoons pomegranate vinegar, 1 tablespoon honey, 1 ½ teaspoons harissa, or more to taste, 3 tablespoons olive oil, 1 pinch freshly ground black pepper, 1 cup black beans, drained and rinsed, 1 cup kidney beans, drained and rinsed, 1 cup white beans, drained and rinsed, ⅓ cup chopped red onion, 2 tablespoons chopped fresh mint, 2 tablespoons chopped fresh cilantro Heat a large nonstick pan over medium-high heat. Cook each halloumi slab on all 4 sides, about 5 minutes. Set aside and allow to cool slightly; cut into 1/4-inch cubes. While cheese is cooking, whisk pomegranate vinegar, honey, harissa, olive oil, and black pepper together in a dressing jar. Set aside. Combine black beans, kidney beans, white beans, onion, mint, and cilantro in a bowl and toss with a spoon. Add cooked halloumi. Drizzle vinaigrette dressing over salad and toss to coat. Cover and allow to sit at room temperature at least 15 minutes. 4 https://www.allrecipes.com/recipe/266602/halloumi-three-bean-salad-with-pomegranate-harissa-vinaigrette/ /Salad/Beans/Three Bean Salad Recipes/ Total Fat 12g 15%, Saturated Fat 5g 23%, Cholesterol 19mg 6%, Sodium 464mg 20%, Total Carbohydrate 20g 7%, Dietary Fiber 6g 20%, Total Sugars 2g, Protein 11g, Vitamin C 1mg 6%, Calcium 46mg 4%, Iron 2mg 12%, Potassium 246mg 5% Prep Time: 10 mins, Cook Time: 15 mins, Additional Time: 15 mins, Total Time: 40 mins, Servings: 8, Yield: 8 servings
522 Salmon with Pomegranate Glaze 10 mins 11 mins 36 mins 4 4 fillets ⅓ cup pomegranate juice, 1 tablespoon soy sauce, or to taste, 1 clove garlic, sliced, 4 (6 ounce) fillets salmon, 2 tablespoons olive oil, ½ pomegranate, peeled and seeds separated Whisk pomegranate juice, soy sauce, and garlic together in a shallow non-reactive bowl until marinade is well mixed. Add salmon and turn to coat. Cover and marinate for 15 minutes. Heat olive oil in a skillet over medium heat; add garlic from the marinade and cook until lightly browned, 1 to 2 minutes. Pour in the marinade and cook until reduced and thickened to a glaze, 4 to 5 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook salmon on the preheated grill until flesh flakes easily with a fork, about 3 minutes per side. Serve salmon topped with glaze and garnished with pomegranate seeds. 4 https://www.allrecipes.com/recipe/258360/salmon-with-pomegranate-glaze/ /Main Dishes/Seafood Main Dishes/Salmon/Salmon Fillet Recipes/ Total Fat 23g 29%, Saturated Fat 4g 21%, Cholesterol 83mg 28%, Sodium 307mg 13%, Total Carbohydrate 17g 6%, Dietary Fiber 0g 1%, Total Sugars 16g, Protein 30g, Vitamin C 8mg 39%, Calcium 23mg 2%, Iron 1mg 5%, Potassium 606mg 13% Prep Time: 10 mins, Cook Time: 11 mins, Additional Time: 15 mins, Total Time: 36 mins, Servings: 4, Yield: 4 fillets
525 Spiced Pomegranate Syrup 5 mins 5 mins 20 mins 6 1 cup syrup ¾ cup pomegranate juice, ¾ cup Shiraz or other dry red wine, 2 tablespoons fresh lemon juice, 1 ½ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, ⅛ teaspoon ground ginger, 1 tablespoon butter, ½ cup packed brown sugar, divided Combine the pomegranate juice, wine, and lemon juice in a bowl. Whisk in the cinnamon, nutmeg, cloves and ginger. Crumble in half of the brown sugar and whisk mixture until sugar dissolves. Melt the butter in a skillet over medium heat and swirl to coat the pan. Immediately pour in the juice/spice mixture and increase the heat to high. Bring mixture to a boil while whisking to prevent scorching. Reduce heat to medium and, while stirring, add the remaining brown sugar a little at a time. Cook and stir until mixture thickens to a syrupy consistency or when it can coat the back of a spoon. Remove from heat and allow to cool slightly and continue to cool, 5 to 10 minutes. Stir and serve. 4 https://www.allrecipes.com/recipe/159556/spiced-pomegranate-syrup/ /Side Dish/Sauces and Condiments/Syrup Recipes/ Total Fat 2g 3%, Saturated Fat 1g 7%, Cholesterol 5mg 2%, Sodium 21mg 1%, Total Carbohydrate 25g 9%, Dietary Fiber 0g 1%, Total Sugars 22g, Protein 0g, Vitamin C 2mg 12%, Calcium 25mg 2%, Iron 0mg 2%, Potassium 72mg 2% Prep Time: 5 mins, Cook Time: 5 mins, Additional Time: 10 mins, Total Time: 20 mins, Servings: 6, Yield: 1 cup syrup
528 Freekeh Salad with Tahini Dressing 10 mins 30 mins 1 hrs 10 mins 6 6 servings 1 cup freekeh, 2 cups chicken broth, 3 tablespoons apple cider vinegar, 1 tablespoon tahini, 1 teaspoon honey, 2 tablespoons olive oil, salt and ground black pepper to taste, ½ cup pomegranate seeds, ¼ cup red onion, minced, 2 tablespoons minced fresh mint, 2 tablespoons minced fresh parsley, ½ cup crushed pistachios Stir freekeh in a medium-sized saucepan over medium-high heat until lightly toasted and fragrant, about 3 minutes. Add broth and bring to a simmer. Cover pan and cook until water is absorbed, about 20 minutes. Remove from heat and let stand 5 minutes. Transfer freekeh to a bowl to cool. Meanwhile, whisk vinegar, tahini, and honey together in a small bowl. Slowly drizzle in olive oil and whisk until combined. Season with salt and pepper. Add pomegranate seeds, onion, mint, and parsley to the bowl with the cooked freekeh. Drizzle in the dressing and toss to coat. Season with additional salt and pepper, if desired. Refrigerate 30 minutes. Top with pistachios right before serving so they don't soften. 3.7 https://www.allrecipes.com/recipe/270199/freekeh-salad-with-tahini-dressing/ /Salad/Grains/ Total Fat 12g 16%, Saturated Fat 1g 7%, Cholesterol 2mg 1%, Sodium 464mg 20%, Total Carbohydrate 32g 12%, Dietary Fiber 6g 22%, Total Sugars 6g, Protein 8g, Vitamin C 4mg 20%, Calcium 28mg 2%, Iron 1mg 5%, Potassium 199mg 4% Prep Time: 10 mins, Cook Time: 30 mins, Additional Time: 30 mins, Total Time: 1 hrs 10 mins, Servings: 6, Yield: 6 servings
530 Pomegranate Relish 5 mins 5 mins 10 mins 5 4 to 6 servings 2 pomegranates, 3 tablespoons olive oil, 1 shallot, minced, 1 tablespoon lime juice, salt and pepper to taste, ½ cup fresh cilantro, chopped Juice the pomegranates retaining the seeds and juice. Heat oil in a small skillet over medium heat. Saute shallots until golden. Stir in pomegranate juice and seeds, lime juice, salt and pepper. Cook for about 3 minutes, or until slightly reduced. Remove from heat and stir in cilantro. Serve at room temperature. 4.4 https://www.allrecipes.com/recipe/24325/pomegranate-relish/ /Side Dish/Sauces and Condiments/Relish Recipes/ Total Fat 8g 11%, Saturated Fat 1g 6%, Sodium 5mg 0%, Total Carbohydrate 13g 5%, Dietary Fiber 1g 2%, Total Sugars 11g, Protein 1g, Vitamin C 7mg 34%, Calcium 9mg 1%, Iron 0mg 2%, Potassium 221mg 5% Prep Time: 5 mins, Cook Time: 5 mins, Total Time: 10 mins, Servings: 5, Yield: 4 to 6 servings
531 Khoresht Fesenjaan (Chicken with Pomegranate Sauce) 20 mins 3 hrs 30 mins 3 hrs 50 mins 12 12 servings ½ cup vegetable oil, 4 medium red onions, thinly sliced, 3 pounds bone-in chicken pieces, 2 cups hot water or as needed, 2 ½ cups pomegranate juice, 4 cups chopped walnuts, 2 tablespoons freshly ground cardamom, 2 tablespoons ground cinnamon, 1 medium butternut squash, seeded and cubed, ¼ teaspoon saffron powder, 1 teaspoon salt, or to taste Heat the oil in a large heavy skillet over medium heat. Stir in sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Raise heat to medium-high. Add chicken pieces, and fry until lightly browned on the outside. Pour in the water, and bring to a boil. Reduce heat to low and simmer for about 30 minutes, adding more water if necessary to keep the mixture from drying out. Preheat the oven to 325 degrees F (65 degrees C). Combine the walnuts and pomegranate juice in the container of a blender or food processor. Process into liquid. (This can be done in small batches if necessary.) Add walnut-pomegranate mixture to the simmering chicken. Season with cardamom, cinnamon, saffron powder, and salt. Stir in the cubed squash. Transfer the entire mixture to a 9x13-inch baking dish. Bake, loosely covered, for 2 1/2 hours in the preheated oven. Serve with white rice. 3.8 https://www.allrecipes.com/recipe/49450/khoresht-fesenjaan-chicken-with-pomegranate-sauce/ /Cuisine/Asian/ Total Fat 52g 66%, Saturated Fat 9g 44%, Cholesterol 85mg 28%, Sodium 281mg 12%, Total Carbohydrate 49g 18%, Dietary Fiber 6g 22%, Total Sugars 29g, Protein 29g, Vitamin C 29mg 143%, Calcium 126mg 10%, Iron 4mg 20%, Potassium 823mg 18% Prep Time: 20 mins, Cook Time: 3 hrs 30 mins, Total Time: 3 hrs 50 mins, Servings: 12, Yield: 12 servings
532 Persimmon, Pomegranate, and Massaged Kale Salad 25 mins 5 mins 30 mins 4 4 servings ½ cup raw macadamia nuts, 2 tablespoons maple syrup, divided, 1 pinch salt Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Toss macademia nuts with 1 tablespoon maple syrup and pinch of salt; spread on baking sheet. Toast macademia nuts in the preheated oven until lightly golden, about 5 minutes. Remove from oven and coat with 1 tablespoon maple syrup. Whisk orange juice, lemon juice, 1 tablespoon maple syrup, and ground black pepper together in a small bowl to make dressing. Place kale pieces, 1 tablespoon olive oil, and 1/2 teaspoon salt in a large bowl; massage with your hands until kale is tender, 3 to 5 minutes. Add persimmon slices and dressing and toss to mix. Top with pomegranate seeds and maple-roasted macademia nuts. 4 https://www.allrecipes.com/recipe/245726/persimmon-pomegranate-and-massaged-kale-salad/ /Salad/Green Salad Recipes/Kale Salad Recipes/ Total Fat 18g 23%, Saturated Fat 3g 14%, Sodium 429mg 19%, Total Carbohydrate 41g 15%, Dietary Fiber 6g 22%, Total Sugars 13g, Protein 9g, Vitamin C 285mg 1,426%, Calcium 332mg 26%, Iron 5mg 27%, Potassium 1185mg 25% Prep Time: 25 mins, Cook Time: 5 mins, Total Time: 30 mins, Servings: 4, Yield: 4 servings