Karo Guyumjyan · Yerevan, Armenia

Veal with Pomegranate Sauce

Time1 h 15 min
LevelMedium
Meat and game
Veal with Pomegranate Sauce

Slow-cooked veal loin finished in a homemade pomegranate syrup, served with vibrant vegetables and garnished with fresh pomegranate seeds.

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.

Adapted for a home kitchen by our editors from Karo Guyumjyan's restaurant recipe. Karo Guyumjyan seals veal loin in a bag with carrots and pomegranate syrup, cooks it at 80°C (175°F) for three hours, then glazes it in the pan with a syrup of reduced pomegranate juice and honey and serves it with sautéed vegetables. At that temperature a lean, tender loin turns grey and dry, so the home version sears the loin and roasts it to pink instead, then gives it the chef's glossy pomegranate glaze. The syrup, the vegetables and the pomegranate seeds stay as he makes them. Not yet tested from this page.

Ingredients

Method

  1. Take the veal out of the fridge 30 minutes before cooking, pat it dry and season it all over with salt and pepper.
  2. If using fresh pomegranates, halve them and squeeze them on a citrus press, or blend the seeds briefly and strain, until you have 500 ml of juice.
  3. Simmer the juice with the honey in the wide saucepan over medium-low heat for 25–30 minutes, until reduced to about 120 ml and syrupy enough to coat a spoon; it thickens more as it cools.
  4. Heat the oven to 180°C (350°F).
  5. Heat the oil in the ovenproof pan over medium-high heat and brown the veal on all sides for 6–8 minutes.
  6. Scatter the carrots around the meat and move the pan to the oven.
  7. Roast for 15–25 minutes, until a thermometer in the centre reads 57°C (135°F) for pink.
  8. Lift the veal onto the board, cover it loosely with foil and rest it for 10 minutes; keep the carrots warm.
  9. Heat 2 tbsp of the olive oil in the large frying pan over high heat and fry the eggplant for 5–6 minutes, until golden and soft.
  10. Add the rest of the oil, the bell pepper, zucchini and mushrooms and cook for about 5 minutes, until tender; season with salt and pepper.
  11. Pour the fat out of the veal pan, set it over medium heat and add 6 tablespoons of the pomegranate syrup.
  12. Let the syrup bubble for 1 minute, then roll the veal in it for 1–2 minutes, spooning it over, until glossy.
  13. Slice the veal 1 cm thick.
  14. Arrange the vegetables and carrots on warm plates, lay the veal on top and drizzle over the rest of the syrup.
  15. Scatter over the pomegranate seeds and serve.
What we changed for home
  • Sous vide at 80°C (175°F) for 3 hours replaced with searing and roasting to 57°C (135°F) in the centre Loin is a lean, tender cut. Held at 80°C (175°F) for 3 hours it ends up grey and dry; that temperature suits tough braising cuts. Roasting to pink keeps it juicy and needs no vacuum sealer.
  • Pomegranate syrup made from 500 ml of juice, with bottled 100% pomegranate juice as a shortcut Four pomegranates give about 400–500 ml of juice; bottled juice saves the juicing.
  • Reduction time given: 25–30 minutes, to about 120 ml The original says only to simmer until it thickens.
  • Glazing in the pan cut to 1–2 minutes The roasted loin is already cooked; 4–5 minutes in a hot pan would take it past pink.
  • Vegetables raised from about 220 g to about 750 g, and the carrots doubled The chef's vegetables are a garnish of a few spoonfuls; at home they are the side dish.

The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.

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