Pistachio and Pomegranate Turkish Delight is a jewel-toned sweet that blends the chewy charm of traditional Turkish delight with the tart sweetness of pomegranate juice and the rich crunch of roasted pistachios. This elegant dessert brings Middle Eastern flair to your kitchen and makes a stunning gift or addition to any special occasion.
Rooted in the rich culinary history of the Ottoman Empire, Turkish delight (or “lokum”) has been enjoyed for centuries. Traditionally flavored with rosewater, lemon, or mastic, modern variations have taken on new ingredients—like this version that uses vibrant pomegranate juice and toasty pistachios to create a truly unforgettable sweet.
Whether you’re preparing this for a festive gathering, a holiday treat, or just to try your hand at candy-making, this recipe brings beauty and indulgence in every bite.
Ingredients
- 3 cups pomegranate juice (preferably 100% juice, no sugar added)
- 1 ½ cups granulated sugar
- ¾ cup cornstarch (cornflour)
- 1 tablespoon lemon juice
- 1 teaspoon cream of tartar (optional, for stability)
- ¾ cup shelled, roasted pistachios (roughly chopped)
- ½ cup powdered sugar (for dusting)
- ¼ cup cornstarch (for dusting)
Step-by-Step Instructions
1. Prepare Your Equipment
- Line an 8×8-inch square pan with parchment paper. Lightly oil or grease the paper to prevent sticking.
- In a small bowl, mix together the powdered sugar and cornstarch for dusting. Set aside.
2. Mix the Base
- In a heavy-bottomed saucepan, whisk together 2 cups of pomegranate juice, all the cornstarch, and cream of tartar (if using) until completely smooth and no lumps remain.
3. Add Sugar and Remaining Juice
- In a separate pot, combine the remaining 1 cup of pomegranate juice, sugar, and lemon juice.
- Heat this mixture over medium heat until the sugar dissolves and the syrup comes to a gentle boil.
4. Cook the Mixture
- Gradually pour the hot sugar syrup into the cornstarch-pomegranate mixture while whisking continuously to prevent lumps.
- Place the pan over medium heat and cook, stirring constantly, for 25–35 minutes, until the mixture becomes thick, glossy, and gelatinous. It should pull slightly away from the sides of the pan.
5. Add the Pistachios
- Fold in the chopped pistachios and stir for 1–2 minutes more to distribute them evenly.
6. Set the Turkish Delight
- Pour the hot mixture into your prepared pan. Use a spatula to spread it evenly.
- Let it sit at room temperature for 6–8 hours or overnight until completely firm.
7. Cut and Dust
- Once set, dust a clean surface with the cornstarch-powdered sugar mixture.
- Invert the Turkish delight onto the surface, peel off the parchment paper, and dust the top.
- Use a sharp, oiled knife to cut it into cubes.
- Toss each cube in more of the sugar-cornstarch mixture to coat all sides and prevent sticking.
Tips for Success
- Use fresh, high-quality pomegranate juice for the best flavor and color.
- Stir constantly to avoid lumps or scorching the mixture.
- If your kitchen is very humid, store the delights in an airtight container with extra dusting powder between layers.
Serving Suggestions
Serve your Pistachio and Pomegranate Turkish Delight with strong Turkish coffee or mint tea for a traditional touch. It also makes a perfect addition to dessert platters, edible gift boxes, or festive trays during holidays like Eid, Christmas, or special family gatherings.
Storage Instructions
Store in an airtight container at room temperature for up to 2 weeks, layering the cubes with parchment paper and dusting powder to prevent sticking. Avoid storing in the fridge, as moisture can affect the texture.