By Raghad Al Safi: “In Iraq, people are passionate about pomegranate and try to include it in as many recipes as possible – like this fresh, flavoursome, jelly. Though demanding, the proper process of peeling a pomegranate to obtain the seeds required in this dish will afford it the respect it deserves.
Start by cutting the top and bottom of the fruit, then carefully make incisions into the skin to mark cutting points that will divide the pomegranate into wedges.
Next, gently pull the pomegranate in half, and using the knife scores as a reference, further divide it into smaller segments and peel the skin.
Finally, use your fingers to peel away the white membrane and meditatively loosen and release the sparkly, ruby-like seeds. Your reward will be a refreshingly cool treat. A delicious dessert which elevates the ordinary by adding an elegant edge. A truly original Iraqi dish that’s almost too pretty to eat…almost.”
Do read our review of Raghad Al Safi’s cookbook The Iraqi Kitchen.
Jelly Rumman ~ Pomegranate Jelly
[The Iraqi Table is published by Motivate Publishing and is available in leading bookstores and at booksarabia.com. Motivate Publishing has shared the following recipes along with the images from Raghad Al Safi’s cookbook to FoodeMag. We may have altered it to match the format in which our all recipes appear in this website.]