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Sticky Pomegranate Persian Halloumi

Sticky Pomegranate Persian Halloumi

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(6449 reviews from our customers)

Prep Time

25 min



For this Persian-inspired recipe, you'll coat slices of halloumi in ras el hanout and pan-fry them until golden. Serve with seasoned bulgur, sweet caramelised onions and a squeeze of lemon.

Prep Time

25 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 lemon
2 red onions
1 bag of sultanas (30g)
10g mint
1 tbsp ras el hanout
130g bulgur wheat †
1 pomegranate molasses pot (15g)
200g halloumi †
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 red onion
  • 1 bag of sultanas (30g)
  • 10g mint
  • 1 tbsp ras el hanout
  • 130g bulgur wheat<span class="strong">†</span>
  • 1 pomegranate molasses pot (15g)
  • 200g halloumi<span class="strong">†</span>
Typical Values per 100g per serving
Energy 962 kJ
230 kcal
2757 kJ
660 kcal
of which saturates
9.2 g
5.2 g
26.3 g
14.9 g
of which sugars
28.3 g
8 g
81.2 g
23 g
Fibre 5.8 g 16.5 g
Protein 11.4 g 32.6 g
Salt 0.89 g 2.55 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
1 red onion
red onion
1 bag of sultanas (30g)
sultanas, sunflower oil
10g mint
mint (100%)
1 tbsp ras el hanout
paprika, caster sugar, cumin seed, roasted coriander seed, sea salt, black pepper, fennel seeds, kibbled chilli, cinnamon, pimento berries, turmeric, pink peppercorns, cardamom, mace, rose petals, black onion seed, ginger, nutmeg, star anise, white pepper, clove
130g bulgur wheat
bulgur (wheat gluten)
1 pomegranate molasses pot (15g)
100% pomegranate molasses
200g halloumi
Cow milk, sheep milk, goat milk, salt, mint, microbial rennet
  • Allergens highlighted by † (gluten, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Sticky Pomegranate Persian Halloumi

Boil a kettle

Add the bulgur wheat to a pot with plenty of boiled water and a pinch of salt

Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite

Once cooked, drain and return to the pot

2 Sticky Pomegranate Persian Halloumi

Meanwhile, add the sultanas to a small bowl and add 100ml [200ml] boiled water and set aside

3 Sticky Pomegranate Persian Halloumi

Peel and finely slice the red onions

Strip the mint leaves from the stems and chop finely, discard the stems

Cut the halloumi into thick slices

Zest 1/2 [1] lemon (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

4 Sticky Pomegranate Persian Halloumi

Cut the lemon[s] in half and squeeze the juice of 1/2 [1] lemon over the sliced halloumi

Combine half of the ras el hanout (save the rest for later!) with 1 tsp [2 tsp] pepper – this is your spice mix

Sprinkle the spice mix over the halloumi

5 Sticky Pomegranate Persian Halloumi

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] olive oil over a medium-high heat

Once hot, add the sliced onion and cook for 4-5 min or until soft and lightly caramelised

6 Sticky Pomegranate Persian Halloumi

Drain the sultanas and add them to the drained bulgur

Add the chopped mint, lemon zest, pomegranate molasses, 1-2 tbsp olive oil, the remaining ras el hanout and give everything a good mix up

7 Sticky Pomegranate Persian Halloumi

Push the caramelised onion to one side of the pan and add a drizzle of olive oil

Add the sliced halloumi and cook for 1-2 min on each side or until golden

Tip: Cooking for 4? Use 2 pans!


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Serve the cooked halloumi slices over the bulgur and caramelised onion

Squeeze over any remaining lemon juice


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