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Brilliant pomegranate arils tossed with crushed walnuts, thinly sliced green onion, fresh mint, Aleppo pepper, pomegranate molasses, and a pour of olive oil. A salad of audacious jewel colors and a flavor that moves from sweet to tart to hot in the same bite.
⏱ 15 min🍽 4 servings📍 Idlib
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The story
The pomegranate is an almost sacred fruit in Idlib. The orchards of the Orontes River valley — the same agricultural land cultivated since the Neolithic period — produce pomegranates of exceptional sweetness and juice content that are sold fresh across northern Syria from September through December. The pomegranate appears in Idlib cooking in multiple registers: as a fruit, as molasses, as fresh juice, and as a garnish. This salad has no Arabic name beyond its description — it is simply "pomegranate salad" — suggesting it predates the formal culinary lexicon. There is no equivalent in Lebanese cooking; tabbouleh dominates the Lebanese salad identity, but Idlib has its own salad architecture centered on what grows abundantly here. The use of both fresh pomegranate and pomegranate molasses together is characteristically northern Syrian — doubling a flavor to intensify it rather than diversify it.
Frequently asked questions
What is Idlib Pomegranate and Walnut Salad?
Brilliant pomegranate arils tossed with crushed walnuts, thinly sliced green onion, fresh mint, Aleppo pepper, pomegranate molasses, and a pour of olive oil. A salad of audacious jewel colors and a flavor that moves from sweet to tart to hot in the same bite.
Where is Idlib Pomegranate and Walnut Salad from?
Idlib Pomegranate and Walnut Salad comes from Idlib. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Idlib Pomegranate and Walnut Salad vegetarian or vegan?
As written, Idlib Pomegranate and Walnut Salad uses only plant-based ingredients, so it is suitable for both vegetarian and vegan diets. Always double-check the full ingredient list against your own dietary needs.
What can I use instead of fresh pomegranate arils in Idlib Pomegranate and Walnut Salad?
The fresh pomegranate arils called for here is part of the traditional recipe and gives Idlib Pomegranate and Walnut Salad its traditional character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Idlib Pomegranate and Walnut Salad?
In a Levantine salads spread, Idlib Pomegranate and Walnut Salad is served as a fresh side to grilled meats, roasted vegetables, or a mezze spread, and pairs well with warm bread.
Can I make Idlib Pomegranate and Walnut Salad ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.
Hear every step read aloud
Step-by-step audio narration (text-to-speech) guides you hands-free. Charbel Rouhana's original oud plays during Cooking Mode.
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