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Pomegranate Turkish Delight With Pistachios

Submitted by: Kristina_Vanni

Pomegranate Turkish Delight with Pistachios
2014-07-06 Other

This recipe comes from the Four Seasons Magazine.

  • Servings: 81 pieces


4 cups Granulated Sugar
1 tsp Cream of Tartar
4¼ cups Water
1 Tbsp Lemon Juice
1½ Tbsp Pomegranate Juice or Pomegranate Juice Concentrate*
1 cup Confectioners’ Sugar
1 cup Pistachios, coarsely chopped
Vegetable Oil


Grease the sides and bottom of a 9-inch baking pan with vegetable oil. Line the greased pan with wax paper and grease the wax paper.

In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat. Stir constantly until sugar dissolves. Allow mixture to boil. Reduce heat to low and allow to simmer, until the mixture reaches 240 degrees F/115 degrees C on a candy thermometer. Remove from heat and set aside.

Combine cream of tartar, 1 cup corn starch and remaining water in saucepan over medium heat. Stir until all lumps are gone and the mixture begins to boil. Stop stirring when the mixture has a glue-like consistency.

Stir in the lemon juice, water and sugar mixture. Stir constantly for about 5 minutes. Reduce heat to low, and allow to simmer for 1 hour, stirring frequently.

Once the mixture has become a golden colour, stir in pomegranate juice and chopped pistachios. Pour mixture into wax paper–lined pan. Spread evenly and allow to cool overnight.

Once it has cooled overnight, turn over baking pan to transfer Turkish delight onto clean counter or table, and cut with oiled knife into 1-inch pieces. Sift together confectioners’ sugar and remaining cornstarch. Coat 1-inch pieces of Turkish delight with confectioners’ sugar mixture. Serve immediately, or store in airtight container in layers separated by wax or parchment paper.

Helpful Tips:

*Note: If you can find pomegranate juice concentrate, it will impart a stronger pomegranate flavor. I was able to find it at Whole Foods.