I thought Jamie Oliver’s way was the best way, because he’s Jamie Oliver, halving the pomegranate, and whacking it on the back with a wooden spoon while holding the cut surface against your fingers.
No. It’s not the best. It’s messy as hell. And because the kernels start bursting, when you put them on your food or in your yoghurt, it stains everything red.
Then, I saw it on Pinterest. Genius!
slice off the top and bottom to get rid of any loose debris trapped in the craggy bits.
score the surface in three lines to break the pomegranate into three sections. Concentrate then on one section at a time.
Get a bowl of water and submerge the section you’re working on. Peel and pry the kernels from their hiding place whilst submerging it under water.
The white bits and skin will float to the surface, the kernels will sink, and they remain intact, they don’t burst and spew red juice everywhere and on you. Your yogurt stays white, and your roast chicken doesn’t turn pink. Even a toddler can do this.
Now that we can get to the insides of the pomegranate easily enough, we need to get a cookbook that uses more pomegrante in its recipes. Which I did. Or rather, the husband did for me.
But I’d been wanting this cookbook for awhile anyway since I first read about it on David Lebovitz’ site so long ago and simultaneously discovered that I’d used this girl’s recipes before from her blog. So happy I finally have it, and can I say, I love the colours on the cover, LOVE it.. Can’t wait to try the cooking inside.
Interestingly, and I’m not sure why, on amazon.com it’s titled as Pomegranates and Pine Nuts. I much prefer the UK title The Jewelled Kitchen.