Today's Spice is: Anardana Powder
(powdered dry pomegranate seeds)
I've had this jar of Anardana Powder for a while now. It was either a total impulse purchase or a gift, but either way I didn't know what to do with it, and never used it. Good move, Amey! Even looking around on the internet, I didn't find too many recipes that called for it. Luckily though, all you need is one recipe, and I found a good one: Sweet Potato Kofta in Curry Sauce.
First up, I made the delicious dumplings, or kofta. I changed the recipe a bit - I used mashed up white beans instead of cheese, and I used half pumpkin - half sweet potato. Most of all, I baked my dumplings instead of deep frying them. (375 F 15 min, flip, cook 15-20 min more). Of course they were totally delicious even without frying them. I especially loved the gentle little hit of jalapeno in the dumplings.
Listen folks, I know that is not an attractive photo. But, please, believe me when I tell you that it was crazy, crazy good. The curry sauce was made with pureed fresh tomatoes, pureed cashews, pureed-onion-ginger-garlic, loads of spices, and almond milk and it was such a glorious combination. Rich, but not overwhelmingly so, and full of flavor. Between the pomegranate powder in the dumplings and the pomegranate concentrate in the curry (which I halved), the sweet-sour-astringency of the pomegranate had a definite presence. It's really a great flavor amplifier, because there was very little salt in this dish, but the meal was very vibrant. We had it over rice with a side of roasted beets and steamed beet greens. What this dish lacks in beauty, it more than makes up for in the taste department!