How to use dried pomegranate seeds, or anardana, in stewed dishes, salads and more

When I think of pomegranates, I tend to dwell mostly on the crimson, jewel-like fruit, which looks beautiful when scattered across dishes, giving the food a bright, sweet-tart flavour; it also makes one of the most refreshing juices.

But the seeds and surrounding flesh of sour pomegranates, as opposed to the sweeter types that are eaten fresh, can be dried and used as a sour spice in Indian, Pakistani and Middle Eastern cuisines.

Anardana is sold as whole seeds – with the shrivelled flesh – and ground, in varying degrees of coarseness; the seeds keep their flavour longer. It is used quite sparingly, giving an astringent note to foods.