Pomegranate, 3 Ways

Popping pomegranate seeds right into your mouth, with their refreshing burst of juice, is satisfying, but these little gems also add a wonderful tartness to both savory and baked dishes. In these recipes, we use them to brighten up a turmeric-spiced pistachio pilaf, a ketchup-laced veggie burger and a warm, cinnamon-y apple crisp topped with an almond-oat crumble.

Pomegranate-Pistachio Pilaf (pictured at top)
Serves: 6

Read the source article at Food Network Feed
By[u’Silvana Nardone’]

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