Love Pomegranates? Here’s How to Deseed Them in 2 Minutes

Love pomegranates but hate how many seeds you lose getting them out? Between the burst seeds, juice on your fingers and the ones that roll onto the floor, a good chunk of the fruit never makes it to your bowl.

The good news is that there’s an easier way to get those juicy little gems out without making a mess. With a wooden spoon or a bowl of water, you can deseed a pomegranate in just a few minutes. Here’s how to do it, store what you don’t eat right away and put those seeds to good use with a delicious chicken recipe.

Start With the Right Pomegranate

If you’re short on time, this is one of the quickest ways to remove pomegranate seeds without picking them out one by one. All you need is a knife, a deep bowl and a wooden spoon.

1. Wash the pomegranate and cut it in half across the middle.
2. Hold one half cut-side down over a deep bowl.
3. Tap the skin firmly all around with a wooden spoon.
4. Keep tapping until most of the seeds loosen and fall into the bowl.

With a little practice, you can get most of the seeds out in about two minutes. Tap firmly but not too hard, so the seeds fall out whole instead of bursting. Pick out any remaining seeds by hand.

The No-Mess Option: The Water Method

Have a few extra minutes? This method keeps juice splashes under control and makes separating the white pith much easier.

1. Wash the outside of the fruit thoroughly before cutting.
2. Fill a large, clean bowl with cold water.
3. Cut off the crown, score the skin along the ridges and break the fruit into sections.
4. Hold the sections underwater and gently loosen the seeds with your fingers.
5. Skim off the floating pith, drain the water and collect the seeds.

Which method should you use? Go for the spoon method when you’re short on time. Choose the water method when you want a cleaner kitchen and easier pith removal.

Store the Seeds So None Go to Waste

Deseeded more than you need? Don’t let those ruby-red seeds go to waste. Fresh pomegranate seeds, also called arils, can be stored for later use.

For the fridge, use a clean, airtight container. The seeds stay fresh for 3–5 days if they’ve been handled and stored properly.

For the freezer, spreading the seeds in a single layer before freezing stops them from clumping together, so you can take out just what you need later. Once they’re firm, move them to a freezer-safe bag or container. They keep their best quality for several months.

Frozen seeds can go straight into smoothies, desserts and cooked dishes. For salads and raita, thaw them in the fridge first so they keep their texture.

Put Your Seeds to Use: Pomegranate Chicken Thighs

Now that you have a bowl of juicy pomegranate seeds, here’s a dinner recipe that puts the fruit to good use. Crisp-browned chicken thighs are seasoned with warm spices and finished in a tangy, glossy pomegranate sauce. It’s a flavour-packed one-pan meal that pairs beautifully with steamed rice.

Prep time: 20 mins | Cook time: 35 mins | Servings: 4

Ingredients

• 2 cups pomegranate juice (100%, no added sugar)
• 8 small bone-in, skin-on chicken thighs (about 1.1 kg)
• 2 tbsp garam masala
• ½ tsp turmeric powder
• A pinch of Kashmiri red chilli powder
• ½ tsp black pepper powder
• 2½ tsp salt, divided
• 2 tbsp olive oil
• 1 large red onion, thinly sliced
• 4 large garlic cloves, thinly sliced
• 1 inch ginger, peeled and thinly sliced
• 2 tbsp finely chopped coriander stems, plus leaves to garnish
• 2 tbsp brown sugar or jaggery powder
• 1 cup chicken stock, divided
• Fresh pomegranate seeds, to garnish
• Cooked basmati rice, to serve (optional)

Method

1. Reduce the juice: Pour the pomegranate juice into a medium pan and boil uncovered over medium-high heat for about 18 minutes, until it reduces to approximately ½ cup. Set aside.
2. Season the chicken: Meanwhile, mix the garam masala, turmeric, chilli powder and black pepper. Rub the spice mixture all over the chicken along with 2 tsp of salt.
3. Brown the chicken: Heat the olive oil in a large pan over medium-high heat. Brown 4 chicken thighs, skin-side down first, turning once, for about 6 minutes or until nicely browned. Transfer them to a plate and repeat with the remaining thighs. The chicken will not be cooked through yet.
4. Build the sauce: In the same pan, cook the onion, garlic, ginger and coriander stems for about 2 minutes, scraping up the browned bits. Add the sugar and ¼ cup of chicken stock. Stir frequently for about 5 minutes until the liquid has almost evaporated. Add the reduced pomegranate juice, remaining ¾ cup stock and remaining ½ tsp salt.
5. Simmer: Return the chicken to the pan, placing it skin-side up. Bring the sauce to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 20–30 minutes, turning the chicken once if needed, until cooked through. Check that the thickest part reaches an internal temperature of 74°C (165°F).
6. Finish and serve: Remove the pan from the heat. Scatter fresh pomegranate seeds and coriander leaves over the chicken. Serve warm with steamed basmati rice.

Over to You

No more lost seeds, stained fingers or juice splashes on the kitchen counter! With a wooden spoon or a bowl of water, deseeding a pomegranate becomes much easier.

Got your own pomegranate hack or a favourite pomegranate recipe? Tell us in the comments!

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