Pomegranate and Mint Raita

1. 1

   Seeding the pomegranate is the longest step in this recipe.

2. 2

   First quarter the pomegranate, break each segment in half, and ruffle out the seeds gently, using your thumbs.

3. 3

   That way the jewels stay intact.

4. 4

   Once you've got your pomegranate seeds, put a frying pan on medium heat, tip the cumin seeds into the pan, and roast them for a couple of minutes.

5. 5

   Then put them into a mortar and pestle and grind coarsely.

6. 6

   Spoon the yogurt into a serving dish, add the cumin seeds, salt, sugar, fresh mint, and pomegranate seeds, and mix.

7. 7

   If you want to make the dish look pretty, you can reserve a couple of mint leaves and pomegranate seeds until the end and scatter them over the top.

8. 8

   Sprinkle the amchur on top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.