Instructions: Boil pomegranate juice until reduced almost by half, about 7 minutes.

Remove from heat and add onion, basil, coriander and garlic. Let cool.

Yields 1 1/4 cups sauce.

Note: Pomegranate juice is used in Central Asia to add tartness to dishes, to marinate meat or as a refreshing drink. Roll fruit as you would a lemon, then halve with a nonreactive knife. Squeeze juice into a strainer over a bowl, discarding hard white seeds. Two to 3 medium pomegranates can yield about 1 cup juice.

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