There were two pomegranate trees in the garden where we stayed, it was a joy to go out pick one from the tree, bring it indoors and bash it with a wooden stick to retrieve the juicy pips. Why does food always taste better when you get to pick it yourself?
This beats picking the seeds out with a cocktail stick (or a pin as we did when I was young)...that was in the days before Nigella and Jamie taught us how to bash a halved pomegranate with the back of a wooden spoon. I'm also entering this for the one ingredient challenge for this month, hosted by Laura over at 'How to cook good food' and Franglais kitchen where the ingredient is pomegranate.
1 clove garlic crushed
1/2 tsp paprika
2 tbsp olive oil
500ml chicken or vegetable stock
200g short grain rice (they tend to eat this in Turkey more than long grain)
200g local Turkish goats cheese (feta cheese is a good substitute for this)
salt and black pepper
1. Heat the oven to 180C fan.
2. Slice the aubergine and then slice across each slice to make a half moon. Fry these until golden in the olive oil then drain on kitchen paper. Add the onion and garlic to the olive oil and fry gently.
3. Add the rice and paprika and stir to coat in the oil. Season with salt and pepper.
4. Add the cooked aubergine and the chicken stock and mix everything together.
5. Put in a heat proof dish into the oven for 15-8 minutes until the rice is soft.
6. When the rice is cooked and still hot, flake it up, check the seasoning and then crumble over the cheese and then scatter the pomegranate seeds on top.