One of the brightest sauces in every sense is pomegranate. It is often used in Georgian and Caucasian cuisines for shish kebab and other meat dishes. But in fact, it is much more versatile. For example, here is a great pomegranate sauce for fish.
Ingredients
Step-by-step cooking recipe
Finely chop the leek and coriander. Fry in oil.
Add chopped garlic, spices, flour and mix.
Add the pomegranate juice, bring the sauce to a boil and add the pine nuts.
Stir the sauce and remove from the heat.
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