Tahini-pomegranate sauce



1 cup

Tahini-pomegranate sauce

From Liana Krissoff's new cookbook, Vegetarian for a New Generation comes flavour-packed recipes that inspire anyone and everyone's cooking (from vegans to carnivores).


  • 1/2 cup well-stirred tahini
  • 1/4 cup pomegranate molasses
  • 6 tbsp water
  • 2 garlic cloves
  • 1 3/4 tsp salt
  • fresh pepper


  • In a large bowl, whisk together the tahini, water, the pomegranate molasses, garlic, salt and pepper (to taste). The sauce should be runny, the consistency of heavy cream, and light in colour; add a little more water if necessary. The sauce can be stored in a clean jar in the refrigerator for about 2 weeks.

Serve with Liana’s roasted broccoli recipe.

Vegetarian for a New Generation, Liana Krissoff.

Vegetarian for a New Generation, Liana Krissoff.


Although her new cookbook is devoted to vegetables, Liana Krissoff understands that while many of us aren’t strict vegetarians, we’re now eating less meat. The book is divided into seasons and offers flavour-packed recipes for whatever is abundant, like Roasted Broccoli with Pomegranate and Tahini and Roasted Carrot Salad with Spicy Lemon Dressing.

Vegetarian for a New Generation, Liana Krissoff, $28.