If you didn’t know, it’s pomegranate season. I mean, HALLELUJAH! IT’S POMEGRANATE SEASON! And if you have been following me on Instagram, then you know that we have been seeding pomegranates by the dozen in our house. My kids are thrilled because they are inhaling a bowl of pomegranate seeds every single day. I’m a happy mom because I know they are getting a fantastic dose of fiber, vitamins and anti-oxins that is oozing out of this bejeweled fruit.
This year, our friend’s tree which gave us 200 pomegranates to take home last year, was attacked by mutant squirrels.
Well, not really. Critters and birds got to the fruit before we could. Bummer for us. But, luckily we are able to find pomegranates everywhere: in our grocery store, in the middle eastern markets and even Costco.
Middle-easterners have always loved their pomegranates. They are used in all aspects of cooking. It’s taken some time, but I’m happy to see Westerners enjoy this stunning fruit. Give a kid a bowl of pomegranate seeds and see their faces light up!
A few years back, I wrote about this stew, Fesenjoon, which is made with ground walnuts and pomegranate syrup. You can make it all vegan, too, without the addition of chicken. It is typically served over white basmati rice, but I think it tastes even better with BROWN basmati. I used straight up pomegranate concentrate, without any added sugar. It’s different from pomegranate syrup or molasses, which does contain sugar and has muted pomegranate flavor.
You can make your own concentrate, too, just reduce every cup of pomegranate juice down to a 1/4 cup of liquid.
Intimidated with seeding a pomegranate? Sure, you can buy packages of pomegranate seeds at the store, but it’s really not that hard to seed a pomegranate. I have instructions here for you.