Pomegranate With Nuts and Orange Flower Syrup (Khosaf al-Rumman)

  • Serves

    serves 4


This revelatory dessert of pomegranate seeds and nuts is adapted from a recipe that appears in the now out-of-print cookbook Seductive Flavours of the Levant.


  • 1 cup shelled, unsalted pistachios, soaked for 1 hour
  • 1 cup blanched, unsalted almonds, soaked for 1 hour
  • 1 cup pine nuts, soaked for 1 hour
  • 34 cup sugar
  • 1 12 tsp. orange flower water
  • 4 cups pomegranate seeds, from 3-4 large pomegranates


Step 1

In a medium-sized bowl, soak pistachios, almonds, and pine nuts in water for one hour.

Step 2

While the nuts are soaking, make the orange flower simple syrup: bring sugar and 1⁄2 cup water to a boil. Reduce heat to a simmer and stur until sugar dissolves. Add orange flower water and remove from heat; allow to cool.

Step 3

Drain the nuts, and stir in pomegranate seeds and orange flower simple syrup. Serve chilled.

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