Pomegranate Esme recipe

pomegranate ezme – a turkish classic

the swiss army knife of side dishes; part dip, part salsa and part salad. when served alongside warm flatbread and hummus it makes a great opener to a meal, but it is also a fantastic side, especially when paired with grilled dishes as it adds a great splash of sweet, acidic and fresh flavour. ezme means “crush” in turkish, and that is an important part of the process.

1 small pointed red pepper, deseeded and finely diced
1 small red onion, peeled and finely diced
2 ripe plum tomatoes, deseeded and finely diced
½ red chilli, deseeded and finely chopped
4 tbsp pomegranate seeds (about half a fruit)
2 tbsp flat parsley, finely chopped

3 tbsp olive oil
1 tbsp pomegranate molasses
squeeze of fresh lemon juice
pinch of sumac
pinch of chilli powder
good pinch of salt

start by dicing the pepper, onion, tomato and finely chopping the red chilli. 
next, chop the parsley and deseed the pomegranate. 
on a large chopping board, combine the above ingredients and chop well together. 
continue to chop until the mix has released a lot of liquid and the consistency is similar to salsa.
transfer to a bowl with all the juice and combine well with the olive oil, pomegranate molasses, lemon juice, chilli powder, sumac and salt to taste.