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It is safe to say that Persians LOVE Anar, pomegranate. There are no ifs, and, or buts about it.  I always looked forward to fall for a couple of reasons when I was a kid. Let’s be clear, going back to school was not necessarily one of them. There were precisely one nice pomegranate tree and three persimmon trees in my grandmother’s  property.  Fall meant picking pomegranates and persimmons and eating them right off the tree if I chose to! There was something truly magical about seeing the foliage change color while these two types of fruit matured on the trees. The pomegranate would turn into a vibrant red while the persimmons tuned into a deep orange color.

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Pomegranate starts  small and on the green side.

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As it matures the color changes into red.

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It is ready to be harvested when it turns into a bright red.

Since it is officially fall, even though it was almost 80 degrees around here, I proclaim this week to be “Pomegranate Week.” I have already professed my loved for pomegranate in a previous post when I made Asheh Anar, Pomegranate Soup.

Today’s post is how Persians usually like to eat pomegranate. It is a simple two ingredient recipe…but it can get a little messy!

Ingredients

Pomegranates

Ground Angelica

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Cut pomegranates in four sections. Removed the seeds and place them in a bowl. I would suggest using gloves for this fun and messy part. Also, you may not want to wear a nice top while doing this….you may live to regret such decision!

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Purchase some Ground Angelica.

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Place some of the pomegranate seeds in a nice bowl.

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Sprinkle a bit of Ground Angelica on top.

See? It is super easy!

I also want to share with you an article about Pomegranate that was recently forwarded to me by one of the editors at Moment Magazine: The Pomegranate: A Rich and Holy History. I encourage you to read it as it is very fascinating. I quote:

One of the oldest and most beloved fruits known to mankind, the red pomegranate, native to southwestern Asia around the Caspian Sea, has been grown in countries such as Iran, Iraq, Turkey, Armenia and Israel for more than 3,500 years.

Joan Nathan

Please click on the following links for other recipes featured in the “Pomegranate Week”  2009 edition:

Pomegranate Juice

Khoresht Fesenjan ~ Persian Pomegranate and Walnut Stew

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