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Tender veal paired with a luscious, sweet-tart pomegranate sauce creates a dish that is both elegant and indulgent. The vibrant flavor of pomegranate, with its hints of sweetness and tangy complexity, perfectly complements the mild, delicate taste of veal. Each bite is a harmonious balance of flavors, transporting you to a culinary paradise.
This recipe, inspired by Armenian traditions, highlights the beauty of simple, high-quality ingredients. The pomegranate syrup not only enhances the flavor but also lends a stunning ruby hue to the dish, making it as visually captivating as it is delicious.
Whether you’re hosting a special dinner or treating yourself, this veal dish promises to elevate your dining experience.
For the Veal:
•1 ½ lbs (700 g) veal loin
•3.5 oz (100 g) carrots, sliced
•⅓ cup (100 ml) pomegranate syrup
•Salt and pepper to taste
For the Pomegranate Syrup:
•Juice of 4 medium pomegranates
•2 tbsp (30 g) honey
For the Vegetables:
•3.5 oz (100 g) eggplant, diced
•1 oz (30 g) zucchini, diced
•1 oz (30 g) mushrooms, sliced
•2 oz (60 g) bell peppers, diced
For Garnish:
•Fresh pomegranate seeds
Step 1: Prepare the Veal
1.Season the veal loin with salt and pepper.
2.Place the veal in a heatproof vacuum-sealed bag along with the sliced carrots and pomegranate syrup. Seal tightly to prevent water from entering during cooking.
Step 2: Cook the Veal
3. Submerge the bag in a pot of water and cook at 175°F (80°C) for 3 hours.
Step 3: Make the Pomegranate Syrup
4. Juice 4 pomegranates and pour the juice into a saucepan.
5. Add honey and simmer over low heat until the liquid reduces and thickens into a syrup.
Step 4: Finish the Veal
6. Remove the veal from the bag and transfer it to a skillet.
7. Pour the pomegranate syrup over the veal and cook over medium heat for 4–5 minutes, basting occasionally.
Step 5: Prepare the Vegetables
8. Sauté the diced eggplant, zucchini, mushrooms, and bell peppers in a separate skillet until tender. Season with salt and pepper.
Step 6: Serve
9. Plate the veal with the sautéed vegetables. Garnish with fresh pomegranate seeds and drizzle any remaining syrup over the dish.
