A few years back, pomegranates became the fruit du jour and it’s quite apparent they’re here to stay. By now, you’ve probably had your fair share of pomegranates, but have you cooked with them? Because, if not, it’s a serious must.
Growing up in Southern California, I was fortunate to have been exposed to a melting pot of flavors, and I was particularly drawn to the flavors of Persian cuisine. Pomegranates play a starring role in Persian food, so, to get a grasp on them, I tried my hand at many a traditional dish such as this rice and braise. When I really came to appreciate pomegranate’s intensely sweet, tart, fragrant flavor though was when I started matching up with poultry and creating dishes like this twist on roast chicken.
This is a gateway recipe for those who are weary about cooking with pomegranate, because it’s simultaneously exotic yet familiar and because the spices and juice cook down to a garnet-colored glaze that’s got as much going in flavor as it does in looks. It’s the kind of recipe I turn to when (like right now) I’m over the dreary winter weather and need something to lift me out of the doldrums, which is why I’m making it the centerpiece of this week’s Sunday supper.
Photo from flickr via JOE MARINARO