Persian Marinade With Pomegranate Molasses And Mint

1. 1

   Using a small sharp knife, extract the 6 or so irregular-shaped seeds from the discardable cases of the cardamom pods. Heat a frying pan to a moderate heat and dry-fry the cardamom, cumin seeds and cinnamon. Grind the toasted spices in a mortar & pestle or spice grinder . Heat the oil in the same pan and add the onion and garlic. Cook for 3 minutes or so, until softened. Add the lemon zest with the ground spices and cook for 30 seconds. Take off the heat and add the pomegranate molasses, mint and water. Allow to cool before use.

2. 2

   After grilling, add the juice of the lemons and 4 tablespoons herbs such as parsley, cilantro, and/or dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.