RECIPES
Here you can find two very distinct recipes that feature the pomegranate as its main ingredient.
The first recipe is Fesenjan, a walnut pomegranate dish. Fesenjan, also known as khoresht-e fesenjan or fesenjoon, is special occasion food in Iran. This thick, rich, sweet-sour dish is traditionally made with ground walnuts and pomegranate molasses. It can be made as a vegetarian dish or be served with meatballs or chicken. For festive occasions, duck or pheasant might be substituted. I had the opportunity to experience this dish from Mojgan Behmand during "Cooking for a Cause" - a fundraiser to support Dominican University's Engaged Learning Experience in Uganda while Dominican University faculty members participated as guest chefs and demonstrated how to make a particular dish of their own cultural heritage. This unique event enabled me to experience culinary tourism, which Jennie Germann Molz defines in her article "Eating Difference" as the "intersection between food and travel" in which eating an unfamiliar food can be a way to encounter and learn about other places and cultures (2007). Behmand had come to our class as a guest speaker where she talked about Persian culture and the significant symbolism food plays in Norooz. I was able to learn more about Persian culture as well as try a dish that is typically served for a special occasion in Iran.
The first recipe is Fesenjan, a walnut pomegranate dish. Fesenjan, also known as khoresht-e fesenjan or fesenjoon, is special occasion food in Iran. This thick, rich, sweet-sour dish is traditionally made with ground walnuts and pomegranate molasses. It can be made as a vegetarian dish or be served with meatballs or chicken. For festive occasions, duck or pheasant might be substituted. I had the opportunity to experience this dish from Mojgan Behmand during "Cooking for a Cause" - a fundraiser to support Dominican University's Engaged Learning Experience in Uganda while Dominican University faculty members participated as guest chefs and demonstrated how to make a particular dish of their own cultural heritage. This unique event enabled me to experience culinary tourism, which Jennie Germann Molz defines in her article "Eating Difference" as the "intersection between food and travel" in which eating an unfamiliar food can be a way to encounter and learn about other places and cultures (2007). Behmand had come to our class as a guest speaker where she talked about Persian culture and the significant symbolism food plays in Norooz. I was able to learn more about Persian culture as well as try a dish that is typically served for a special occasion in Iran.
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Fesenjan: Walnut Pomegranate Dish by Mojgan Behmand
Ingredients:
- Onions, finely-chopped - 2 small
- Walnuts, finely ground in a food processor - 2 cups
- Stock or water - 1 1/2 - 2 cups
- Pomegranate syrup or molasses - 2/3 cup (available in most Middle Eastern and health stores)
- Sugar - 1 to 3 tablespoons (amount depends on tartness of pomegranate molasses
- Ground beef - 2 pounds
- Butter or oil - 1/4 cup
- Salt and pepper - to taste
Directions:
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The second recipe is a Pomegranate sorbet by Suzanne Goin. I came across this recipe on POM Wonderful's website. POM Wonderful is a "global brand that grows and markets pomegranates and pomegranate-based products that are healthy, honest, and beneficial to the well-being of humankind" (2015). I am familiar with the juice products of POM wonderful seeing them sold in Safeway and then in the fridge as my parents enjoy the drink as well as being healthy. I only tried the drink because I was intrigued by the shape of the bottle the juice was sold in and liked the overall healthy, happy vibe it portrayed. As discussed by Dr. Leslie Ross, the attractive "marketing" of food products are an essential factor to its success. After the viewing of Food Inc. (2008), I have been wary about buying commercialized products at the store, however, the products of Pom Wonderful prove their authenticity as they are carefully grown in California's San Joaquin Valley to ensure the consumers receive the highest quality product. They use specialized equipment to ensure the juice retains many of the beneficial antioxidants and nutrients with every drop.
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Directions:
*For 4 cups of juice, cut 8–12 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
- Prepare fresh pomegranate juice, if necessary.*
- Place 4 cups pomegranate juice in a pot with the corn syrup and sugar.
- Bring to a boil over medium heat, whisking to combine and ensuring the sugar completely dissolves.
- Allow to cool.
- For best results, freeze according to ice cream maker manufacturer’s instructions. Alternately, if you do not have an ice cream maker, freeze it in a tall canister for 1 1/2 hours. Remove and stir with a whisk. Return to the freezer once an hour for about 4 hours. The more your stir, the more air will be incorporated, and the lighter the finished product.
- Garnish with fresh mint leaves and serve.
*For 4 cups of juice, cut 8–12 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.