The hero warrior Isfandiar is said to have eaten the seeds of the pomegranate and become invincible – Yasmin Khan, The Saffron Tales
After that [Zartusht] gave to Asfandiar of that feast one grain of a pomegranate. He ate and his body waxed like stone; no wound could be inflicted upon him. – Zartushi-Behram (Eng. translation: E. B. Eastwick, Esq.), Zarthusht-Nameh (“Book of Zarathushtra”), 1277 A.D.
Alas, while pomegranates are available here from time to time, they come from very far away and are rarely as thrilling as we think they should be.
They’re also very very expensive. Even when they look a little worse for the wear.
To get a bit of a pomegranate fix, eons ago, we bought a bottle of pomegranate molasses. I can’t remember what we used it in. All I remember is that we weren’t wild about the flavour. After that first taste, the bottle stood untouched in the cupboard for months before one of us – again, I can’t remember who – decided we should just throw it down the drain and recycle the bottle.
So. What was it that made us decide we had to get another bottle of pomegranate molasses to try it again? Perhaps it was after reading “A Taste of Persia” by Najmieh K. Batmanglij, or “Taste of Persia” by Naomi Duguid, or “Samarkand” by Caroline Eden and Eleanor Ford, or “Salt, Fat, Acid, Heat” by Samin Nosrat.
That’s right; we cannot stop reading about Persian cuisine. I think it has something to do with the magic of pomegranates.
Or perhaps it was because of a few months ago (in February!! …how can it be May already?!), when T was watching Milk Street on TV and saw what looked to be the best ever way to prepare chicken. (continue reading )