Instead of cooking the carrots in water with sugar, these carrots were roasted with pomegranate molasses and honey to give them a deeper color and a richer, more complex flavor. Recipe: Rice pilaf with pomegranate-glazed carrots(Glenn Koenig / Los Angeles Times)
Pomegranate sabrina features a date molasses dip mixed with pure tahini. Recipe: Pomegranate sabrina(Glenn Koenig / Los Angeles Times)
Pomegranate juice can be used like red wine. It gives these poached pears a lovely hue from the reddish-purple poaching syrup. Recipe: Pomegranate-poached pears(Glenn Koenig / Los Angeles Times)
Garnish this squash soup with fresh pomegranate seeds and candied pecans -- perfect for the holiday table. (Michael Robinson Chavez / Los Angeles Times)
A beet-and-pomegranate salad is brought to life from “The Book of New Israeli Food,” an inspiring gateway into present-day Israel. Recipe: Beet-and-pomegranate salad(Michael Robinson Chavez / Los Angeles Times)
