Pomegranate Bracelet - Soo Edible

43 Comments | December 3, 2009 | Posted in Appetizers & Salads

I went to a Russian school in Azerbaijan. Or to be more precise, it was a mixed school, with half of the students getting their education in the Russian language, with the other half - in Azeri. I was in the Russian half. I remember how as a schoolgirl I was enamored with the writing of the Russian writer Aleksandr Kuprin. One of my favorite stories by Kuprin was Granatoviy Braslet or The Garnet Bracelet. It was a love story. The plot evolved around a garnet studded bracelet the main character, Vera, a married young woman, received from her secret admirer who loved her passionately and selflessly. But let’s put the love aside now and talk about the bracelet, because, as it turns out, a bracelet can be edible too. How? Bear with me, I’ll tell you.

Granat in Russian means garnet. It is a precious stone, almost burgundy red with bright sparkling reflection, reminiscent of pomegranate arils. Granat in Russian also means pomegranate. In fact, the stone granat takes its name from the fruit granat, which in turn orinates from Latin granatus - pomegranate. So, the point of my ramble is that Granatoviy Braslet (the stone one) from Kuprin’s story actually inspired the creation of the edible Granatoviy Braslet, a salad that is shaped like a thick bracelet, studded with pomegranate seeds.

Numerous variations of this salad exist in Russia and across ex-Soviet countries and this is one I found in my recipe collection. The bracelet “effect” is achieved by placing a glass in the middle of the salad plate and assembling the layers of vegetables, eggs, chicken, and walnuts around it. The glass is removed once the layers have been assembled and the salad is covered with fresh pomegranate seeds all around. Beautiful! And who says you can’t eat a bracelet?

Layered “Pomegranate Bracelet” Salad

Makes 1 large bracelet, enough for 8-10

Note: If you are counting calories, use low fat mayonnaise for the dressing. Also, you may skip the dressing on some of the layers, and use it less frequently, if you wish.

3 medium carrots, boiled in water until tender, and peeled
3 medium potatoes, boiled in water until tender, and peeled
2 medium beets,  boiled in water until tender and peeled (boil separately from carrots and potatoes)
3 hard-boiled eggs, shelled
1 cup walnuts, coarsely ground
2 medium skinless, boneless chicken breast halves, cooked in slightly salted water, drained, and shredded into thin strips
salt, to taste
pomegranate seeds (from 1 large pomegranate)

For the Dressing:
mayonnaise, or half mayonnaise + half sour cream (reduced fat ok for both)

Using a coarse side of a box grater, grate the carrots, potatoes, beets, and eggs. Place on separate plates.

Put a tall glass in the middle of a large flat serving platter. You will arrange the ingredients in layers on the plate around that glass, and remove the glass once the salad has been assembled. Begin layering the ingredients evenly on the plate in the following order. Sprinkle the layers with some salt, but take care not to oversalt as mayonnaise is salty already.

1. Potatoes
2. Dressing (about 2 tablespoons, spread evenly)
3. Half of the beets
4. Dressing
5. Carrots
6. Dressing
7. Walnuts
8. Half of the chicken
9. Dressing
10. Eggs
11. Dressing
12. Remaining chicken
13. Dressing
14. Remaining beets

Slather some dressing all over the “bracelet”. Carefully remove the glass from the plate. Generously sprinkle the salad with pomegranate seeds all around. Slightly press to adhere. Chill the salad in the refrigerator for at least 1 hour before serving, to allow the flavors a chance to blend.

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43 Comments Add your own

  • 1. Mona  |  December 3rd, 2009 at 5:48 pm

    That looks divine! The markets are nowadays overflowing with pomegranates and I will be trying it. Thanks for sharing!

  • 2. madinchik  |  December 3rd, 2009 at 8:45 pm

    otlichnie idei na sled nedele obyaz. poprobuyu vam osobiy privet i ogromnoe spasibo

  • 3. Rosa  |  December 3rd, 2009 at 9:33 pm

    Beautiful! it looks really good!

    Cheers,

    Rosa

  • 4. Seena  |  December 3rd, 2009 at 10:22 pm

    Farida, looks very beautiful ! will remember this when buying pomegranates.. :)

  • 5. Leyla  |  December 3rd, 2009 at 11:38 pm

    I’ve never seen or heard of this salad despite being from Azerbaijan =) It looks so beautiful! Like a real jeweled bracelet! I might just try it for New Years Eve. Thanks so much for sharing! I love your photography as always!

    P.S. I’m so sorry I haven’t posted our feature yet. I promise I have not forgotten, just been really busy this week. Hopefully, I’ll get a chance to post it over the weekend =)

  • 6. Ramil  |  December 4th, 2009 at 12:38 am

    Uydaa. Never ever seen such a beauty!! even in Azerbaijan. This is what I will ask my mom for New Year :))

  • 7. jamila  |  December 4th, 2009 at 2:51 am

    Superbbbbbbbb, ik love pomegranates !!!!!!!!!

    Thanks Farida

  • 8. Natalya  |  December 4th, 2009 at 3:44 am

    Hi Farida,

    I remember reading the story ”Granatovy Braslet” when I was in the 10th grade. At that time I didn’t even imagine that such lovely salad in a form of pomegranate braclet could exist.
    Seeing your recipe, I immediately wanted to give it a try. Moreover, as a Russian girl, I love Russian salads which are always so nice to make and eat. They are always full of different ingredients laid in wonderful assembled layers. Well, recently, over 5-6 years I am trying to substitute the mayonnaise with dressing which is lighter and less rich in calories. I used to put Greek yogurts in my salads and it works perfectly well as Greek yogurt is rich in taste and smooth in texture, I just add a teaspoon of salt and pepper and a drop of lemon juice.

    Back to this wonderful salad. You’re right saying that several versions of this salad exist: meat, vegetable (with potatoes and cabbage ), seafood and fish. Once I eat tuna pomegranate salad and it was really delicious.

    I guess we are free to put any other ingredients we like in this salad.
    I’ll give a try !

    Thanks again for reminding me of this salad as I have almost forgotten about its existence :))

  • 9. Miriam/The Winter Guest  |  December 4th, 2009 at 5:39 am

    Such a beautiful arrangement for a dish! Now I know how to impress my guests with a salad.

  • 10. Cynthia  |  December 4th, 2009 at 5:56 am

    Hey! I want to hear more about that story!

    The bracelet is gorgeous!

  • 11. anna  |  December 4th, 2009 at 6:35 am

    Wow! That looks truly amazing - stunning!

  • 12. TasteofBeirut  |  December 4th, 2009 at 7:56 am

    I love both the presentation and the story! In Lebanon we always ate a salad we called “salade russe”, with small diced veggies and mayo. I have never seen such a great presentation for it!
    I assumed it was introduced to the country by the many Russian emigrés from the Bolshevik revolution, which we called “white Russians”

  • 13. grace  |  December 4th, 2009 at 10:18 am

    what a fun name for a one-of-a-kind dish! i’ve never seen anything even remotely like this but it’s amazing–bravo.

  • 14. Jenn AKA The Leftover Queen  |  December 4th, 2009 at 1:09 pm

    That is absolutely beautiful! I love the story behind it as well!

  • 15. zerrin  |  December 4th, 2009 at 2:39 pm

    Thank you Feride for introducing Aleksandr Kuprin. I’m interested in literature, but never read a book or story of him. I’ll try to find that story to have an idea of his language and style.

    This bracelet must be the most valuable jewelry. Pomegranate seeds look like red pearls, so they make this bracelet gorgeous! And happy to hear it’s edible:) It sounds like a unique salad with all these flavors and its amazing brightness.

  • 16. Soma  |  December 4th, 2009 at 4:49 pm

    What a beautiful piece of jewelry ;-) The prettiest pomegranate recipe I have ever seen.

  • 17. doggybloggy  |  December 4th, 2009 at 6:17 pm

    beautiful on all levels and so creative!

  • 18. Sophie  |  December 5th, 2009 at 3:33 am

    A lovely, stunning & apart bracelet! Hahaha!

    MMMMMMMMMMMMMMMMMMM,…..I have never seen such a good recipe!

  • 19. peanutts  |  December 6th, 2009 at 6:44 am

    That looks too beautiful to eat.

  • 20. Maya  |  December 6th, 2009 at 7:53 am

    Very pretty - I am inspired to read the book!

  • 21. Juliana  |  December 7th, 2009 at 3:14 pm

    Wow, this is amazing…love the idea and the creativity…great combination of flavor and color…nice pictures :-)

  • 22. zurin  |  December 7th, 2009 at 8:57 pm

    Its Beautiful Farida! pomegranate is sucha lovely fruit. I really lik eit but unfortunately its xpensive here. But that story n bracelt is stunning!

  • 23. diva  |  December 11th, 2009 at 2:42 pm

    very pretty Farida! and a love story at that. i want such a pretty bracelet too ;) Happy christmas darling. Hope you’re well. x

  • 24. Ria  |  December 12th, 2009 at 8:46 am

    Hello Farida, this is so cute! WOW! I want a bracelet just like that! :) Merry Christmas!

    I made your Zebra cake today, and its up on my blog :)
    http://riascollection.blogspot.com/2009/12/zebra-cake-absolutely-worth-it.html

  • 25. Catherine  |  December 13th, 2009 at 12:42 pm

    Mmm, looks yummy! You have a wonderful site!

  • 26. pierre  |  December 18th, 2009 at 3:14 pm

    hello farida
    I love so much the story of your dish thanks for the sharing !!
    Pierre from Paris France

  • 27. Cynthe  |  December 18th, 2009 at 9:01 pm

    Farida ~ HAPPY BIRTHDAY! Didn’t want to miss this special day. Hope you have spent it in some wonderful way.

    Commented over on FWB, that I like your pommie pic. Ate a delicious one recently. Despite my careful attempts at NOT squirting…got pom juice all over my shirt! Thankfully, it came out in the wash. After reading a couple of your NAR posts….will have to go to the grocery and get some more.

  • 28. ANITA  |  January 25th, 2010 at 8:04 am

    when u say grated patatoe,beets etc…does it have to be grated or can I mash them instead,,I will be making it,,,but I always read the recipe before.

  • 29. FARIDA  |  January 25th, 2010 at 2:43 pm

    ANITA: Better if you grate them on a coarse side of a box grater. Beets are difficult to mash anyway, so you will need a grater. Hope this helps.

  • 30. asli  |  February 15th, 2010 at 10:34 am

    Feride,

    I love the way you intoduce your recipes. You know I am one of the oldest fans of your blog, but I don’t know how I missed this one. Your pictures, your writing and the recipe itself are beatiful.

  • 31. Adila  |  February 26th, 2010 at 11:28 am

    Thank you once again for all your recipes, they are sooooooo great :) I tried this salad and it was very good.
    I already tried almost all your salads, the pomegranate one, the chicken salad with peepers, the one with carrots and going to try the one with marinated mushrooms tomorrow :) I just love them ALL !!! They really are easy to make and very tasty.
    I’m so happy I found your blog !

  • 32. Inmaculada (Adi)  |  April 9th, 2010 at 7:51 am

    Thanks so much for this wonderful recipe as well as for the sharing of the history beyond the recipe…
    I´m a recent follower of your blog and I´m delighted with so many, new and exciting recipes.
    I know about nothing about Azerbaijan cooking and each one of your recipes is a nice surprise for me…
    Thanks again for sharing.
    Best wishes from spain.

  • 33. sheila  |  May 6th, 2010 at 11:59 am

    *gasp* It’s breathtakingly beautiful!!! I can’t wait until pomegranates are in season so I can make this!!! Thanks so much!!! :)

  • 34. AZ Cookbook - Food From A&hellip  |  May 13th, 2010 at 1:42 pm

    [...] anything else. The lighter the salad, the better. Although at times I don’t  mind going for more substantial and filling ones. This is a classic Ukrainian salad, very light and healthy. You can serve it as a start-up salad or [...]

  • 35. Sarah  |  May 25th, 2010 at 12:17 pm

    I didn’t know about the origin of the word pomergranate or the interesting love story by kuprin. I wonder if his works are translated into English. Thsi recipe looks absolutely beautiful !

  • 36. AZ Cookbook - Food From A&hellip  |  November 10th, 2010 at 11:37 pm

    [...] That’s right. I have a soft spot in my heart for this exotic fruit  (for pomegranates too, remember?). I like to eat it as is, skin and all, and I also like it as a preserve. Quince in Azerbaijan is [...]

  • 37. byra  |  January 2nd, 2011 at 1:02 pm

    i made this one on new years eve. Came out great. Everybody was amazed. They said that they never seen such beauty before. I got so many compliments.
    Thank you Farida!
    Happy new year!!

  • 38. Ramil  |  February 18th, 2011 at 8:49 am

    really enjoyed reading the story.. this intro makes this simple recipe more delicious )) and I’m sure everyone is now interested in reading the Granatoviy Braslet by Kuprin ;)

    I wonder how Farida manages to take such nice shots with professional focus and blurs ;)

    10+

  • 39. AZ Cookbook - Food From A&hellip  |  April 6th, 2011 at 6:31 pm

    [...] me I have to organize them nicely - currently they live in a state of total mess) but I want unusual recipes and these kinds do not come by very often. So, one day Victoria called and said she had received a [...]

  • 40. gehan  |  July 29th, 2011 at 2:44 am

    We start Ramadan on Monday and this will be my surprise meal to my family on the first day of fasting…..i dont think anybody will eat anything else :) .Thanks Feride. Gehan

  • 41. Keks  |  December 28th, 2011 at 4:59 am

    looks wonderfulllll !!! I’ll make this salad tomorrow inshAllah.

  • 42. Keks  |  December 31st, 2011 at 9:38 am

    made it. was so tasty! :)

  • 43. Crvena narukvica | Cookin&hellip  |  November 12th, 2012 at 6:42 pm

    [...] Prijatno!!!! [...]

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