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Active Time:20 minsTotal Time:6 hrs 20 minsServings:6Jump to Nutrition Facts
Active Time:20 minsTotal Time:6 hrs 20 minsServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:6 hrs 20 mins
Total Time:
6 hrs 20 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Jump to recipe
Yalda is the Iranian celebration of the winter solstice. Families and friends get together and stay up all night, grazing on various symbolic foods, hoping to outlast the longest night of the year and welcome back light and longer days.
The quality of your pomegranate juice will determine the taste of the masghati. Start with a bright and unsweetened juice and add sugar as needed to satisfy your taste buds, while honoring the natural, bright flavor of the pomegranate. The amount of sugar used should be just enough to balance the tang of the juice. Think of this pomegranate masghati as a palate cleanser; a delicate, sweet and sour bite to awaken the taste buds after a heavy winter’s meal.
It’s been many years since I’ve sat around a korsi. But no matter where we are, and regardless of how big or small our Yalda celebration, every winter solstice we take the time to crack open a pomegranate and watch in awe as its juices run like a river through our fingers. This year, on December 21, we’ll scatter pomegranate seeds, slivered pistachios and rose petals on top of our crimson pomegranate masghati; burning bright with hope and light.
Cook Mode(Keep screen awake)Ingredients3cupsno-sugar-added pomegranate juice, divided (see Tip)6tablespoonscornstarch⅓cupsugar, plus more as needed1tablespoonrose water(Optional)¼cuppomegranate seeds, plus more for garnish¼cupchopped or slivered raw pistachios, for garnish1tablespoonground dried rose petals, for garnish
Cook Mode(Keep screen awake)
Ingredients
3cupsno-sugar-added pomegranate juice, divided (see Tip)
6tablespoonscornstarch
⅓cupsugar, plus more as needed
1tablespoonrose water(Optional)
¼cuppomegranate seeds, plus more for garnish
¼cupchopped or slivered raw pistachios, for garnish
1tablespoonground dried rose petals, for garnish
DirectionsSet aside a 9- to 10-inch, 1- to 2-inch-deep serving dish (a regular pie plate works). Whisk 1 cup pomegranate juice with cornstarch in a small bowl until completely smooth, without any lumps; set aside.Combine sugar and the remaining 2 cups pomegranate juice in a medium saucepan. Bring to a simmer (little bubbles start to appear on the sides) over medium-high heat; cook, stirring, until the sugar dissolves, about 5 minutes.Whisk the cornstarch mixture and add it to the saucepan. Reduce the heat to medium-low and start stirring immediately. Continue to stir until it starts to set, 2 to 5 minutes. Don’t go anywhere during this process (the cornstarch sets quickly and can burn). You’ll know the mixture is ready when it lightly coats the back of a spoon. You don’t want it to get too thick, as it will keep setting as it cools. At the very last moment, add rose water (if using) and pomegranate seeds; stir to combine and remove from the heat.Immediately pour the masghati into the serving dish and smooth the top. Set aside to cool to room temperature, then refrigerate, uncovered, to fully set and chill, 6 to 8 hours. Once chilled, garnish with pomegranate seeds, pistachios and rose petals, if desired, and serve cold.TipThis pomegranate masghati relies on the taste and quality of your pomegranate juice. Use good-quality, no-sugar-added pomegranate juice: Pom Wonderful brand or Trader Joe’s Organic 100% pomegranate juice are two good options. Before preparing the masghati, taste the juice. Use the recommended sugar amount as a starting point; if your juice is particularly tart, add more sugar to taste, keeping in mind that the sugar shouldn’t overwhelm the natural bright taste of the pomegranate.To make aheadRefrigerate, uncovered, for up to 24 hours.EatingWell.com, November 2024
Directions
Set aside a 9- to 10-inch, 1- to 2-inch-deep serving dish (a regular pie plate works). Whisk 1 cup pomegranate juice with cornstarch in a small bowl until completely smooth, without any lumps; set aside.Combine sugar and the remaining 2 cups pomegranate juice in a medium saucepan. Bring to a simmer (little bubbles start to appear on the sides) over medium-high heat; cook, stirring, until the sugar dissolves, about 5 minutes.Whisk the cornstarch mixture and add it to the saucepan. Reduce the heat to medium-low and start stirring immediately. Continue to stir until it starts to set, 2 to 5 minutes. Don’t go anywhere during this process (the cornstarch sets quickly and can burn). You’ll know the mixture is ready when it lightly coats the back of a spoon. You don’t want it to get too thick, as it will keep setting as it cools. At the very last moment, add rose water (if using) and pomegranate seeds; stir to combine and remove from the heat.Immediately pour the masghati into the serving dish and smooth the top. Set aside to cool to room temperature, then refrigerate, uncovered, to fully set and chill, 6 to 8 hours. Once chilled, garnish with pomegranate seeds, pistachios and rose petals, if desired, and serve cold.TipThis pomegranate masghati relies on the taste and quality of your pomegranate juice. Use good-quality, no-sugar-added pomegranate juice: Pom Wonderful brand or Trader Joe’s Organic 100% pomegranate juice are two good options. Before preparing the masghati, taste the juice. Use the recommended sugar amount as a starting point; if your juice is particularly tart, add more sugar to taste, keeping in mind that the sugar shouldn’t overwhelm the natural bright taste of the pomegranate.To make aheadRefrigerate, uncovered, for up to 24 hours.
Set aside a 9- to 10-inch, 1- to 2-inch-deep serving dish (a regular pie plate works). Whisk 1 cup pomegranate juice with cornstarch in a small bowl until completely smooth, without any lumps; set aside.
Combine sugar and the remaining 2 cups pomegranate juice in a medium saucepan. Bring to a simmer (little bubbles start to appear on the sides) over medium-high heat; cook, stirring, until the sugar dissolves, about 5 minutes.
Whisk the cornstarch mixture and add it to the saucepan. Reduce the heat to medium-low and start stirring immediately. Continue to stir until it starts to set, 2 to 5 minutes. Don’t go anywhere during this process (the cornstarch sets quickly and can burn). You’ll know the mixture is ready when it lightly coats the back of a spoon. You don’t want it to get too thick, as it will keep setting as it cools. At the very last moment, add rose water (if using) and pomegranate seeds; stir to combine and remove from the heat.
Immediately pour the masghati into the serving dish and smooth the top. Set aside to cool to room temperature, then refrigerate, uncovered, to fully set and chill, 6 to 8 hours. Once chilled, garnish with pomegranate seeds, pistachios and rose petals, if desired, and serve cold.
TipThis pomegranate masghati relies on the taste and quality of your pomegranate juice. Use good-quality, no-sugar-added pomegranate juice: Pom Wonderful brand or Trader Joe’s Organic 100% pomegranate juice are two good options. Before preparing the masghati, taste the juice. Use the recommended sugar amount as a starting point; if your juice is particularly tart, add more sugar to taste, keeping in mind that the sugar shouldn’t overwhelm the natural bright taste of the pomegranate.
Tip
This pomegranate masghati relies on the taste and quality of your pomegranate juice. Use good-quality, no-sugar-added pomegranate juice: Pom Wonderful brand or Trader Joe’s Organic 100% pomegranate juice are two good options. Before preparing the masghati, taste the juice. Use the recommended sugar amount as a starting point; if your juice is particularly tart, add more sugar to taste, keeping in mind that the sugar shouldn’t overwhelm the natural bright taste of the pomegranate.
To make aheadRefrigerate, uncovered, for up to 24 hours.
To make ahead
Refrigerate, uncovered, for up to 24 hours.
EatingWell.com, November 2024
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Nutrition Facts(per serving)178Calories3gFat38gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
