Winter guacamole with pomegranate and dukkah

  • Side
  • serves 2
  • 10 minutes
Not yet rated

Give your guacamole a seasonal make-over with Monica's incredible winter guacamole recipe with pomegranates and dukkah. Try it once and you will probably never go back to the original.

First published in 2015
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This is some well-travelled guacamole. It started at a cocktail party in Berlin. Or rather, in the hours before the cocktail party began. We went to the Turkish Market on the bank of the Maybach for provisions, and somewhere amongst the spices, pomegranate, dolmades and traditional Turkish Heisser Apfel Ingwer Punch, an avocado score was found. A gentleman at one of the vegetable stalls sold us a whole box of avocados for a mere 2 euros. An idea was forming...

One of my visions for the cocktail party was guacamole to pair with the Mexican Martinis I planned to make. The challenge in Berlin - and many parts of Europe - is that it’s really hard to find fresh coriander. Maybe it was the Turkish influence but in my mind I started to evolve my idea of guacamole to use other herbs. I also needed an alternative to tomato which is woefully out of season in wintertime Germany. There at the Turkish market, stalls laden with bright red pomegranate and big bundles of parsley, the solution was practically screaming at me.

When we got home, we realised that the aforementioned gentlemen was eager to dispose of his avocados because they were insanely ripe. But even after discarding the truly worst of the bunch, we were still left with an ample supply of avocados to play with. The guacamole was assembled as all guacamole should be… throw your ingredients into a bowl, mix, taste and adjust as you go. Our ingredients were avocado, red onion, lemon juice, pomegranate, parsley, salt and lots of pepper. The icing on the avocado cake, however, was the final flourish of dukkah sprinkled on top.

In case you’re not on the dukkah bandwagon yet, it’s basically just a mix of toasted spices, nuts and seeds that have been coarsely crushed. You can buy dukkah in the shops now, but it’s so much better when you make it yourself. There are an infinite number of ways to make dukkah, but I personally like Ottolenghi’s dukkah recipe. If you don’t feel like making the whole thing, even a pinch of freshly toasted cumin seeds, or a sprinkle of toasted chopped pistachios, will take this guacamole to otherworldly dimensions!

This concoction - guacagranate? pomemole? - was so successful we made it again the next day. And it made a reprise again this last winter solstice at a tamale party in France where, again, cilantro was impossible to come by. But even back in the UK, where cilantro is readily available (a reminder of how lucky we are to live amongst such food abundance), I still go back to this, especially as we’re still in the midst of winter, and tomatoes aren’t even worth buying at the moment.

When I’m making guacamole, I typically allow for one avocado per person, so scale this up appropriately to your group size!

Ingredients

Metric

Imperial

Method

1
Mash the avocados in a bowl without over-mashing (you want to keep some chunks in there for texture). Stir in the pomegranate seeds, parsley, red onion, lemon juice, a good pinch of salt and a hefty grind of fresh black pepper
2
Mix well and taste - at this point I often end up adding more salt, pepper and lemon, but adjust according to your own taste
3
Serve in a bowl garnished with the dukkah
First published in 2015
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Monica Shaw's mission is to enable people to feel awesome, through food, life, work and play.

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