Pomegranate Salad

مصطفى ترشيشيCuisinier

Ingrédients

• 2 Pomegranates
  2 piece
• 15 grams of Pistachios
  15 grams
• 15 grams of Pine Nuts
  15 grams
• 15 grams of Almonds
  15 grams
• 15 grams of Walnuts
  15 grams
• 1 Cup of Sugar
  1 cup
• 1/2 Cup of Water
  0.5 cup
• 2 teaspoons of Rose Water
  2 teaspoon

Mesures

1. 1

   Peel the pomegranates and remove their seeds. Then place them in a bowl.

   Matériel requis:

   🍳

   Bowl

   5 minutes
2. 2

   Place all the nuts in a separate bowl and submerge them in enough water. Leave them in the water for at least an hour.

   Matériel requis:

   🍳

   Bowl

   60 minutes
3. 3

   To prepare the syrup: Place the sugar and water in a small frying pan. Boil for 3 minutes.

   Matériel requis:

   Poêle à frire

   3 minutes
4. 4

   Turn off the heat, add the rose water, stir the syrup, and let it cool.

   5 minutes
5. 5

   When the syrup cools, pour it over the pomegranates. Add the nuts (peeled to look more appealing) and refrigerate until serving time.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques