Friday, November 9, 2012

Georgian Recipe Time - Trout with Pomegranate Sauce

I'm breaking the over-long hiatus on this blog to share a new recipe I've come up with as part of my Cooking Georgian Food Abroad programme (I'm now semi-permanently installed in Oxford with the Very English Gentleman, albeit with regular time spent in Georgia).

Image from NAMI-NAMI. Possibly not of pomegranate sauce,
certainly of a trout.
This recipe was based on the memory of a similar dish I've had at Cafe Flowers in Tbilisi, among other places (although the addition of cinnamon in the pilaf I credit to an online recipe, as well as to the guidance of a former Tbilisi expat neighbor). It's relatively straightforward, rather simple/quick, and utterly delicious.


Pomegranate Trout on Rice


A) To make "Georgian Spice Mix"

Blend, in a food processor:
-Three heads of garlic
-250 grams of walnuts
-A splash pomegranate molasses
-A pour of grape vinegar
-Half a bunch of fresh coriander
-Lots of coriander seeds, fenugreek seeds, dill seeds, fenugreek leaves, chill

B) To make trout
Marinate whole cleaned trout for thirty minutes in pomegranate juice
Toss in flour (lightly)
Put in baking tray, cover/baste with a mixture of pomegranate molasses, pomegranate juice, and grape vinegar
Stuff with "Georgian Spice Mix" (see part A)
Bake for 20 minutes (turn over halfway through) at 250 Celsius
Garnish with LOTS of fresh dill and pomegranate seeds, serve over rice

C) To make rice pilaf:
Cook rice with the following added/stirred in:
Pomengranate seeds, coriander seeds, cinnamon (dash), turmeric, dill seeds, fresh dill

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