Pomegranate seeds (arils)

Salad with chicken hearts is a gastronomic symphony where the tenderness of offal combines with bright Eastern notes. Chicken hearts processed with cognac and narsharab acquire a rich flavor with a hint of caramel sweetness. Red onion adds spiciness, while cherry tomatoes and pomegranate seeds bring freshness and juiciness. The author's dressing based on balsamic vinegar and olive oil unites the ingredients into a harmonious whole. This salad is not just a dish but a small work of art that combines different textures and flavors. It is perfect for both a light dinner and a festive table, delighting gourmets with its exquisite aroma and rich taste nuances.

Recipe by Alexander Mandron, chef of the Levantine restaurant.

Eggplant rolls with cottage cheese and walnuts are a vibrant dish of Caucasian cuisine, combining the softness of eggplant, the tenderness of cottage cheese, and the richness of nuts. This exquisite treat originates from Caucasian traditions where eggplants are often used in appetizers and hot dishes. Their sweet-smoky flavor is beautifully complemented by the creamy texture of cheese and a crunchy nutty note. Golden-brown slices of eggplant wrap around a spicy filling, creating a harmony of tastes and aromas. Freshness is added by herbs, while pomegranate seeds contribute a light tang and festive appearance. These rolls are perfect for a celebratory table or as an exquisite appetizer that consistently delights guests with their refined taste and elegant presentation.

Satsivi is a jewel of Georgian cuisine, a dish embodying the richness of flavors and aromas of the Caucasus. It is an exquisite sauce made from walnuts, spices, and tender chicken that surprises with its depth of flavor despite its simplicity. Traditionally served cold, satsivi allows the ingredients to fully express themselves. The spiced walnut paste gives the meat a velvety texture while pomegranate seeds add a hint of acidity and sophistication. Originally prepared for holidays and feasts, it symbolizes the hospitality and culinary art of Georgian chefs. Modern adaptations allow for quick preparation without losing its authentic taste and soulfulness. A great choice for those wanting to experience Georgian hospitality without spending long hours in the kitchen.

The 'Pomegranate Bracelet' salad is not just an appetizer but a true culinary masterpiece symbolizing luxury and celebration. Its name is linked to its shape resembling an elegant bracelet adorned with ruby pomegranate seeds. This salad combines the tenderness of turkey, the juiciness of vegetables, and a savory hint of mushrooms, creating an amazing flavor richness. Cream cheese adds creaminess while mayonnaise binds the ingredients into a harmonious whole. Pomegranate seeds add brightness and a slight tanginess that refreshes the taste. Perfect for festive tables, this salad impresses not only with its flavor but also with its appearance, becoming the centerpiece of any feast.

Pear and arugula salad is a refined combination of freshness and sweetness, embodying European gastronomic elegance. This recipe is rooted in the traditions of light cuisine where fresh ingredients reveal their true flavors. The spicy arugula harmonizes with soft cream cheese, while sweet pear slices add a delicate fruity note to the dish. Pomegranate sauce enhances the depth of flavor, creating an exquisite balance of sour and sweet, while cashews and raisins add pleasant texture. This dish is perfect for a romantic dinner or a light summer snack, filling each moment with sophistication and freshness. Serve it as a standalone dish or as an accompaniment to the main meal, enjoying the magnificent bouquet of flavors in every bite.

The New Year is approaching, and every housewife strives to surprise her guests with original and delicious dishes. Today we offer you a recipe for an exquisite New Year's salad with pomegranate and beef, which will become a real star of your holiday table. This salad combines tender meat, crispy onions and bright pomegranate seeds. The recipe was prepared by the author of the culinary <a href='https://ok.ru/prostosmar' target='_blank' style='color:blu

A great way not to let beets and carrots boiled for New Year's salads with a reserve go to waste. Although such bruschetta can also be made from the remains of a ready-made vinaigrette. Or even cooked from scratch, since everyone has already had enough of herring under a fur coat, and in the form of bruschetta it looks fresher, more fashionable and more appetizing. It is important to use very high-quality fatty herring and not to give in to the temptation to replace the honey-mustard dressing with regular mayonnaise. The remains of black or Borodinsky bread will also get a second wind here, it is worth frying them until golden brown and sprinkling with aromatic oil.

Recipe taken from the book "Holiday salads and appetizers. Very simple.

Fig and cherry tomato salad is the embodiment of freshness and sophistication. Fig, a symbol of ancient abundance, fills the dish with sweet honey notes that pair wonderfully with juicy cherry tomatoes. The mix of lolo rosso lettuce, arugula, and radicchio gives the salad a crunchy texture and a slight bitterness. Walnuts add richness while pomegranate seeds provide a tangy zest. The dressing made from orange and lemon juice with olive oil and cilantro unites the flavors into a harmonious balance. It’s the perfect dish for a light lunch or festive table; it refreshes and satisfies at the same time. Served immediately after preparation to preserve all the flavors and aromas.

Pkhali made from beets and beet greens is a traditional dish of Georgian cuisine that embodies the harmony of flavors and textures. These bright vegetable balls are filled with the aroma of nuts, coriander, and ucho-suneli. The history of pkhali goes back centuries when Georgian housewives sought to create a nutritious and easy-to-make dish from available ingredients. Beets give pkhali natural sweetness and juiciness, while the greens add freshness and a slight bitterness. Walnuts enrich the dish's structure, making it rich and nutritious. Pkhali is served chilled, garnished with pomegranate seeds and cilantro leaves, highlighting its exquisite taste. It is perfect as an appetizer for a festive table or as a standalone dish that combines simplicity and elegance of Georgian cuisine.

Brand chef Ruslan Italmazov shared the recipe from the restaurant "Yuzhanin" with us.

Recipe from Iphigenia Jones's "Wednesday Adams' Horrible Cookbook.

The recipe was shared with us by brand chef Gayane Breiova, Gayane's restaurant.

The recipe was shared with us by brand chef Gayane Breiova, Gayane's restaurant.