Pomegranate With Nuts and Orange Flower Syrup (Khosaf al-Rumman)

Name: Pomegranate With Nuts and Orange Flower Syrup (Khosaf al-Rumman)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 cup shelled, unsalted pistachios, soaked for 1 hour; 1 cup blanched, unsalted almonds, soaked for 1 hour; 1 cup pine nuts, soaked for 1 hour; 3 ⁄ 4 cup sugar; 1 1 ⁄ 2 tsp. orange flower water; 4 cups pomegranate seeds, from 3-4 large pomegranates

Serves
serves 4

ERIC BIELSKY

This revelatory dessert of pomegranate seeds and nuts is adapted from a recipe that appears in the now out-of-print cookbook Seductive Flavours of the Levant.

Ingredients

1 cup shelled, unsalted pistachios, soaked for 1 hour
1 cup blanched, unsalted almonds, soaked for 1 hour
1 cup pine nuts, soaked for 1 hour
³⁄₄ cup sugar
1 ¹⁄₂ tsp. orange flower water
4 cups pomegranate seeds, from 3-4 large pomegranates

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Instructions

Step 1

In a medium-sized bowl, soak pistachios, almonds, and pine nuts in water for one hour.

Step 2

While the nuts are soaking, make the orange flower simple syrup: bring sugar and 1⁄2 cup water to a boil. Reduce heat to a simmer and stur until sugar dissolves. Add orange flower water and remove from heat; allow to cool.