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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using a small sharp knife, extract the 6 or so irregular-shaped seeds from the discardable cases of the cardamom pods. Heat a frying pan to a moderate heat and dry-fry the cardamom, cumin seeds and cinnamon. Grind the toasted spices in a mortar & pestle or spice grinder . Heat the oil in the same pan and add the onion and garlic. Cook for 3 minutes or so, until softened. Add the lemon zest with the ground spices and cook for 30 seconds. Take off the heat and add the pomegranate molasses, mint and water. Allow to cool before use. | 2. After grilling, add the juice of the lemons and 4 tablespoons herbs such as parsley, cilantro, and/or dill. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cardamom pod	8			-	-	-	-
cumin seed	1	tablespoon		22.5	2.6544	1.0686	1.3362
cinnamon	2	teaspoons	ground	-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	4		chopped	-	-	-	-
lemon	2		zested	2.5617	0.8233	0.0972	0.0265
pomegranate molasses	3	tablespoons		-	-	-	-
mint	3	tablespoons	chopped	7.524	1.4381	0.5626	0.1248
water	2	tablespoons		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.