Eid Celebration Shrimp and Pomegranate Sandwich
A festive Persian-inspired sandwich celebrating Eid with pan-seared Gulf shrimp, tart pomegranate seeds, toasted pistachios, and a smooth walnut sauce layered on warm lavash bread. The combination of sweet pomegranate, nutty pistachios, and savory shrimp creates a balanced, elegant dish perfect for holiday gatherings.
Steps
Before you start
- Pat shrimp dry with paper towels 30 minutes before cooking—this ensures a good sear and prevents steam
- Pomegranate seeds can be extracted up to 1 day ahead and refrigerated in an airtight container
- Toast pistachios fresh just before assembly so they stay crisp and fragrant
Toast walnuts and make sauce
- Heat a medium saucepan over medium heat.
- Add the walnuts and stir constantly for 3–4 minutes until fragrant and lightly toasted.
- Pour them onto a plate to cool slightly, then transfer to a food processor.
- Add minced garlic, pomegranate molasses, water, and 1 tbsp olive oil.
- Process until smooth and creamy, about 1–2 minutes.
- Taste and adjust salt and pepper as needed.
- Set aside.
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Ready when: Walnuts are fragrant and lightly browned; sauce is smooth and pourable
Tip: Do not over-process the sauce—it should have a slight texture, not be completely smooth like paste
Season shrimp
- Pat the shrimp dry again with paper towels (moisture is the enemy of a good sear).
- In a small bowl, mix together the ground cumin, 0.5 tsp salt, and 0.25 tsp black pepper.
- Sprinkle the seasoning evenly over both sides of the shrimp and toss gently to coat.
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Ready when: Shrimp are evenly coated with spice mixture
Tip: Don't skip the extra paper-towel step—wet shrimp will steam instead of sear and become rubbery
Sear shrimp in skillet
- Heat a 10-inch medium skillet over medium-high heat.
- Add 2 tbsp olive oil and butter.
- Once the butter foams and the oil shimmers, carefully lay half the shrimp in the pan in a single layer, being careful not to crowd.
- Sear for 2 minutes on the first side without moving them—you should hear a gentle sizzle.
- Flip and sear for 1–2 minutes more until the second side is pink and the shrimp feel firm to the touch.
- Transfer to a clean plate.
- Repeat with the remaining shrimp, adding a splash more oil if the pan is dry.
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Ready when: Shrimp are opaque pink, firm to touch, and curved; internal temperature reaches 145°F (63°C)
Tip: Resist the urge to flip early—a golden crust develops in those first 2 minutes. Use a high-heat oil like avocado or grapeseed if olive oil smokes too much
Toast lavash and assemble sandwiches
- Warm each lavash bread by laying it directly over the flame of a gas stovetop for 3–4 seconds per side (or place on a dry skillet over medium heat for 15 seconds per side), until warm and pliable.
- Lay each warmed lavash on a clean work surface.
- Spread 2–3 tbsp walnut sauce across the center of each bread, leaving a 1-inch border on all sides.
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Ready when: Lavash is warm and flexible; sauce is spread evenly
Tip: Don't oversaturate the bread—too much sauce will make it soggy. A thin, even layer is best
Layer shrimp and toppings
- Divide the pan-seared shrimp evenly among the four sandwiches, arranging them in a line down the center of each bread.
- Top each sandwich with about 3 tbsp pomegranate seeds and 2 tbsp toasted pistachios.
- Scatter torn mint leaves over the top if using.
- Season lightly with a pinch of salt and pepper.
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Ready when: Toppings are evenly distributed; sandwich looks colorful and balanced
Tip: Add the pomegranate seeds and pistachios just before eating to keep them fresh and crisp—don't assemble too far in advance
Fold and serve
- Fold each lavash in half over the filling, or wrap it burrito-style (fold in the sides and then roll from bottom to top).
- Serve immediately while the bread is still warm and the shrimp are at their best temperature.
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Ready when: Sandwich is folded securely and ready to eat
Tip: If wrapping burrito-style, wrap tightly in parchment or foil to keep the filling contained and make it easier to eat
Good to know
Tips
- Pomegranate molasses is a key ingredient in Persian cooking and can be found at Middle Eastern markets, specialty food stores, or online retailers. It adds a unique tart-sweet flavor that is hard to replicate.
- For a vegetarian version, substitute the shrimp with charred halloumi cheese or roasted cauliflower florets, adding extra walnut sauce if needed.
- Make this sandwich a plated dish: arrange the walnut sauce on the plate, top with toasted lavash pieces, then scatter shrimp, pomegranate, pistachios, and mint for a more elegant Eid presentation.
- Pair with a cooling yogurt-cucumber sauce (labneh mixed with grated cucumber and fresh dill) on the side for dipping and extra freshness.
Make ahead
The walnut sauce can be made up to 2 days ahead and refrigerated in an airtight container. Pomegranate seeds can be extracted and refrigerated up to 1 day ahead. Toast pistachios fresh just before assembly. Shrimp should be pan-seared close to serving time for best texture and temperature, but can be cooked up to 2 hours ahead and served at room temperature if needed.
Storage & reheating
Best enjoyed immediately while lavash is warm. Leftover cooked shrimp keeps in the refrigerator for 2 days; reheat gently in a skillet over low heat with a touch of oil. The walnut sauce stores for 3 days in the refrigerator. Uneaten sandwiches are not recommended as the bread will become soggy. Freeze cooked shrimp (without sauce or toppings) for up to 3 months; thaw in the refrigerator and reheat before using.
Substitutions
- large shrimp (16–20 count), peeled and deveined → Large sea scallops or firm white fish like halibut or sea bass. Scallops and fish cook at the same temperature and yield a similar elegance. Sear scallops for 2–3 minutes per side; flake fish apart in the sandwich rather than keeping pieces whole
- lavash bread → Thin naan, pita, or soft flatbread. Any warm flatbread will work. Adjust thickness—thicker breads may overshadow the delicate filling
- pomegranate molasses → Red wine vinegar or aged balsamic vinegar mixed with a touch of honey (1 tbsp vinegar + 0.5 tsp honey). This provides acidity and slight sweetness but is less traditional. Pomegranate molasses has a unique flavor and is worth sourcing
- raw pistachios, unsalted → Raw almonds or pine nuts, lightly toasted. Almonds add earthiness; pine nuts add richness. Both work well but change the traditional Persian flavor profile
