Easy and delicious. Next time I'll use a little less butter. A bit too rich for me. Served over angel hair pasta.

Reviewed On: Sep. 29, 2009

I really loved this - easy and exotic. But I did make some changes and would do more tweaking if I make it again. I followed the suggestion of others to use 2 cups pomegranate juice and two cups chicken stock. I think, in the future, I'd tend towards a little bit more pom juice than chicken stock. I imagine it really depends on the juice. I didn't use the sugar. It was sweet enough. There was so much sauce, that I regretted not having added veggies. And in fact, for leftovers, I sauteed some mushrooms and carrots and threw in a handful of pearl onions. It's just begging for veggies. Also added parsley at the end. Cilantro might be nice, too. But it definitely needs some color, so add one or the other. I think it would be terrific over couscous, though we used leftover rice. And crusty bread to sop up the sauce, a must. I have a feeling this dish will become a regular meal at our house, particularly when cooler weather comes around again.

Reviewed On: Jun. 6, 2009

Unbelievably good and easy! I added fresh parsley in addition to the fresh basil. And the lemon juice others recommended is a must, in my mind. If all recipes were this easy and delicious, we'd all be eating out a lot less! And more than likely, eating better!

Reviewed On: Sep. 16, 2008