Mint, pomegranate and Himalayan pink salt raita

 

img_5021Written by SUMAYYA USMANI

A raita is the usual accompaniment with biryani. It both mellows heat and helps digestion of a heavily spiced dish. This is my mother’s traditional recipe with my addition of Himalayan pink salt to add tangy mineral saltiness.

Serves up to 6 as an accompaniment

INGREDIENTS

For the raita:

  • 3-4 tbsp pomegranate seeds
  • 500 g full-fat Greek style yoghurt, whipped with a fork
  • 1½ tsp dry-roasted cumin, crushed roughly in a pestle and mortar
  • 1½ tsp ground Himalayan pink salt (or to taste)
  • ½ lime, juice only
  • 2 green finger chillies, deveined and finely chopped
  • 10 springs of mint, finely chopped
  • 2 tsp mint sauce

For the garnish:

  • 2 mint springs
  • ½ tsp red chilli powder
  • ½ tsp crushed black peppercorns

METHOD

Roughly-crush the pomegranate seeds with the back of a spoon, retaining the juices. Combine the seeds and juices with the yoghurt and all the remaining ingredients.

Add the garnishes, and serve cool as an accompaniment with spicy rice, meat or vegetable dishes.

For more Pakistani recipes, check out Good Things magazine’s Pakistani dawwat banquet.


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