Episode 53: Pomegranates

In Episode #52, co-hosts Beata and Bita talk about many facets of how pomegranates are an important part of Persian culture from unique dishes to literature and art. Tartly sweet and delicious, pomegranates are beautiful and delicious in many forms.

Fresh Pomegranates

How to Deseed a pomegranate

Traditional method – cut/score the tough outer skin or peel, divide into the natural segments and pick out the fruit around the tiny seeds called arils
De-seed with the underwater method (see video link in show notes)
Purchase pre-packed and de-seeded – note, shorter shelf life

Other forms of pomegranate used in Persian cuisine

Pomegranate molasses – more sweet
Pomegranate paste – more sour

Dishes using pomegranate molasses and/or paste

Fesenjan/Fessenjoon | Chicken Walnut and Pomegranate stew
Asheh Anar | Pomegranate Soup
Regional dishes (such as those touched on by Omid, The Caspian Chef)

Modern takes on using Pomegranate

As a garnish to fesenjan/fessenjoon | Persian chicken walnut Pom stew, as a garnish to jeweled rice and shirin polo
Arils sprinkled on oatmeal, yogurt cereal, saladsl
Molasses turned into a sauce for chicken wings and meatballs
Molasses drizzled over desserts, yogurts, and breakfasts
Whole, fresh pomegranates as a natural table decor, added to table settings and sofrehs for fall holidays such as American Thanksgiving, and Persian Mehregan and Shabeh Yalda

Ask the Beats

Kat from Simple Good Foods asks,

“I love my Instant Pot, do you have one and do you use it for Persian cooking?”

Yes, great for cooking meats, as well as for cooking Persian soups and stews. Also helpful as a time saving tool when batch cooking and meal prepping.