78. BRAISED BACON, POMEGRANATE, and PINE NUT RELISH

makes four servings


8 whole green cardamom pods
1 pound slab bacon, cut into 1/2-inch cubes
2 cups low-salt chicken broth
3 tablespoons pomegranate molasses (see note)
1/2 cup pine nuts, toasted
1/3 cup fresh pomegranate seeds

NOTE: Pomegranate molasses is available at some supermarkets and Middle Eastern markets and by mail from Adriana's Caravan (800-316-0820; adrianascaravan.com)


Stir cardamom in small skillet over medium heat until pods are lightly browned, about 4 minutes. Cool slightly. Crack pods; remove seeds. Crush seeds in mortar with pestle or in spice mill; reserve. Bring medium saucepan of water to boil. Add bacon and cook 30 seconds. Drain. Combine bacon and broth in same saucepan. Bring to boil; reduce heat to medium-low and simmer gently until almost all liquid is absorbed, about 35 minutes. Wipe away any grease from pan. Add pomegranate molasses, then pine nuts, pomegranate seeds, and crushed cardamom seeds to pan. Bring to simmer; cook until heated through, about 3 minutes. Season with pepper.


courtesy of: Bon Appétit, January 2005