Persian Pomegranate Pudding aka Pomegranate Masghati

It’s no secret that I love pomegranates (you already know that; my whole blog is basically a pomegranate).

I also love really easy recipes, especially desserts, and ESPECIALLY when said dessert is actually good for you. Enter Pomegranate Masghati, or as I call it, Persian Pomegranate Pudding. It’s the perfect holiday dessert. In fact, it’s a traditional Iranian dessert enjoyed on the winter solstice, an ancient holiday called Shab-eh Yalda that dates back to 502 BC.

On solstice night, family and friends gather to eat, drink, and recite poetry all throughout the night until dawn. Pomegranates are a featured food in this celebration because their beautiful ruby red color is meant to symbolize the sunrise after the longest night of the year. It’s important to me, now more than ever, to share my Persian culture with you. Since September 2022, the women of Iran have been leading a revolution and the people of Iran are fighting for their lives against a fascist, terrorist regime for their basic human rights after 43 years of suffering. I urge everyone to amplify the voices of the people inside the country and continue to support their efforts to create a free Iran. And now back to the food.

What makes this recipe pop is the sweet-tart flavor of the pomegranate juice, and for me, the rosewater makes this entire dessert heavenly - and really dials up the Persian and Middle Eastern flavor profile. However, if that’s not a flavor you enjoy, you can easily leave it out. It’s still delicious, and that’s how I make it for my non-Middle Eastern friends and family.

This dessert is low in sugar, grain-free, gluten-free, dairy-free, corn-free, nut-free… all the frees and very food allergy friendly! It’s super high in antioxidants thanks to 100% pomegranate juice plus the pomegranate aril garnish (arils are pomegranate seeds). Because it’s also low in sugar, it’s a great dessert to have on hand if you’re keeping added sugar to a minimum.

I modified this recipe from one written by Naz Deravian to make it lower in sugar and grain-free. Where the original recipe uses corn starch, I use arrowroot powder, and instead of white sugar, coconut sugar. I tried leaving out the sugar altogether, but it was too bitter, so I don’t recommend doing that, but you certainly can adjust the sugar to your taste preferences.

Here’s what you’ll need:

3 cups of 100% pomegranate juice, divided

4 tbsp arrowroot powder

1/4 cup coconut sugar, or more if you like it to be sweeter

1 tbsp rose water (optional)

Handful of pomegranate arils for garnish

2 tbsp unsalted chopped or slivered pistachios for garnish (optional)

Generous pinch of dried, ground rose petals for garnish (optional)

Directions

Step 1: Set aside a medium size bowl or serving dish (a pie dish works too). Whisk 1 cup pomegranate juice with arrowroot powder until completely dissolved. Set aside.

Step 2: In a medium sauce pan, combine the remaining 2 cups pomegranate juice with coconut sugar and heat under medium-high heat. Stir to dissolve and heat until it starts to simmer, about 4-5 minutes.

Step 3: Whisk the arrowroot powder mixture again (it’ll settle) and pour that into the saucepan with the pomegranate juice-sugar mixture, reduce heat to medium-low, and immediately start stirring. Continue to stir the mixture as it thickens, about 2-5 minutes. Be sure to keep mixing otherwise, it could burn. Once the mixture thickens enough to lightly coat the back of a spoon, remove it from the heat and mix in rose water (if using). Transfer the pudding to the serving bowl and garnish. You can mix the pomegranate seeds into the mixture or just let them sit on top - it’s your choice. The other optional garnishes get sprinkled on top.

Step 4: Let the pudding cool off on the counter and then move it to the refrigerator for at least two hours, more is better. The pudding will continue to thicken and set as it cools.

Tip: If you find your masghati is too stretchy or has a goopy texture, it needs to spend more time in the refrigerator. For this reason, it’s a dessert best made the day before.

Nooshe jan - I hope you enjoy this! Would love to know what you think