Our today’s post, is from our Project Manager Alice, who cooked a lovely meal for her friends at home.

Alice says it better:

I always enjoy a nice home cooked meal to share with friends and family, and this Sunday gave me the perfect opportunity to do so!

I invited over a friend for lunch, and having our pomegranate sauce at hand as well as some meat, we decided to have fun cooking and take photos – can’t wait to show you the result!

First the ingredients:

Cooking with pomegranate sauce- ingredients

For this dish, you will need:

Pork meat, diced 500 gr (from any supermarket)

Urbangrains Pomegranate Sauce

Urbangrains Olive Oil

One large onion, finely chopped

Urbangrains Thyme



Parsley, finely chopped


So lets start:

1. First, we must season the meat to get this lovely sweet and sour pomegranate flavour. Put the meat in a bowl and add 2 or 3 spoons of  Urbangrains Pomegranate Sauce. Add 3 large spoons of Urbangrains Olive Oil (extra virgin is better of course – I am also an experienced cook so there is spoon measurement in the photo).  Add finely chopped parsley, salt and pepper to taste. Mix everything together so that the mixture has spread all over the meat.


2. Cover the bowl with cling paper or a towel and put in the fridge for 1 to 2 hours.


Now the fun starts!

Remove the bowl from the fridge, and give it one  more stir. Prepare a deep pan and add 3 tablespoons of Urbangrains Olive Oil (sorry, the photo is shaken a little, but you get the point).

Add the onion and cook until golden.

Then add the mixture from the fridge, and cook until it becomes a nice brownish colour.

Add water to cover the meat and set it to medium/low heat to slowly boil and make a wonderful gravy.

Prepare the rice:

In another deep pan/casserole, add three-four cups of water and a pinch of salt. Wait until it boils.

When it starts boiling, add two cups of rice.

The secret here is for the water to evaporate completely, leaving a nice cooking moist rice. To do so, always check the pan and the water level. When the water is nearly gone, it is crucial to stir continuously for the rice not to stick and burn at the bottom of the pan.

Now your rice is ready – and your slowly cooked meat with the gravy is ready too! (hopefully)

All you have to do is serve and enjoy! Below is the fruit of my labor :-)


How about trying it for yourself? Let us know how it goes, by commenting below!

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