| Recipes |

Pomegranate Pargiyot

Prop Styling and Photography: Chay Berger
Food Prep: Leah Hamaoui

This dish is not only so pretty on the table with its vibrant colors, it will win the hearts of your guests with its combination of flavors.


  • 10 pargiyot or chicken cutlets
  • 1 cup cornstarch
  • ½ tsp cumin
  • ½ tsp allspice
  • ¼ tsp cinnamon
  • 1 tsp kosher salt
  • ⅛ tsp pepper
  • oil, for frying
Pomegranate Sauce
  • 2 cups water
  • 1 cup red wine
  • ⅓ cup pomegranate molasses
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp silan
  • 1 Tbsp tomato paste
  • 1 tsp kosher salt
  • crushed black pepper, to taste
  • 2 Tbsp pine nuts
  • 1/4 cup pomegranate seeds
  • 1/4 cup fresh herbs, finely diced

Mix cornstarch and spices in a medium bowl. Coat all the chicken pieces on both sides and set aside.

Heat oil in a large sauté pan over medium-high heat and brown chicken on both sides. Remove chicken and set aside.

In the same pan, add all the sauce ingredients and bring to a boil. Add the chicken back in and baste the chicken in the sauce. Cover and simmer for 20 minutes. Remove cover, baste again, and cook for another 10 minutes on low.

Sprinkle with pine nuts, pomegranate seeds, and fresh herbs before serving.


(Originally featured in Family Table, Issue 895)

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