Poached eggs with pomegranate molasses
December 22, 2009
As previously mentioned, I’m off to Istanbul on Thursday. So, currently, I’m in a desperate bid to finish off everything in my fridge. I’m doing a fair job of it so far, but I do seem to have a surfeit of eggs. So, last night I thought I’d give myself a taster of all the fantastic Turkish food I’m going to be eating soon, and cook one of my favourite eggy dishes. It’s an Allegra McEvedy recipe from somewhere or other, that I discovered when searching for dishes that include pomegranate molasses. I’d bought a bottle of this sweet’n’sour syrup on an earlier trip to Istanbul and it had sat unopened on top of my fridge for a few months, before I made a determined effort to use it.
And once I’d tried out the molasses a few times, I realised it was a lot easier to use than I’d orginally thought. One of my favourite dishes with it is a chicken stew with ground walnuts, a recipe from Claudia Roden’s A New Book Of Middle Eastern Food. I’m sure it won’t be long before I cook that again, so I’ll tell you more about it then.
In the meantime, this is my version of this poached egg dish. The eggs are cooked in a fairly liquidy sauce, so to make it more substantial, I added some frozen peas, and had some basmati rice on the side. But it’s also very tasty as a winter brunch dish with flat bread.