Pomegranate Masghati Dessert

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This beautiful pomegranate dessert is served to celebrate Yalda, the Iranian celebration of the winter solstice. Think of masghati as a cross between Jell-O and panna cotta. It’s infinitely more refined and delicate than Jell-O and not quite as wobbly as panna cotta. Prepare pomegranate masghati a few hours in advance, and serve chilled out of the fridge for a light and refreshing dessert.

Ingredients

Ingredient Checklist

Directions

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  • Set aside a 9- to 10-inch, 1- to 2-inch-deep serving dish (a regular pie plate works). Whisk 1 cup pomegranate juice with cornstarch in a small bowl until completely smooth, without any lumps; set aside.

  • Combine sugar and the remaining 2 cups pomegranate juice in a medium saucepan. Bring to a simmer (little bubbles start to appear on the sides) over medium-high heat; cook, stirring, until the sugar dissolves, about 5 minutes.

  • Whisk the cornstarch mixture and add it to the saucepan. Reduce the heat to medium-low and start stirring immediately. Continue to stir until it starts to set, 2 to 5 minutes. Don’t go anywhere during this process (the cornstarch sets quickly and can burn). You’ll know the mixture is ready when it lightly coats the back of a spoon. You don’t want it to get too thick, as it will keep setting as it cools. At the very last moment, add rose water (if using) and pomegranate seeds; stir to combine and remove from the heat.

  • Immediately pour the masghati into the serving dish and smooth the top. Set aside to cool to room temperature, then refrigerate, uncovered, to fully set and chill, 6 to 8 hours. Once chilled, garnish with pomegranate seeds, pistachios and rose petals, if desired, and serve cold.

 

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