Locked away in the thick skin of the pomegranate are luscious, ruby red seeds. There is something both decadent and dangerous about a fruit that holds its treasure so close to its heart.
The very sight of them has me longing for sitar music. A divan laden with silken pillows. A soft voice reading the Rubaiyat of Omar Khayyam.
Come, fill the cup, and in the fire of Spring
Your winter-garment of Repentance fling.
The Bird of Time has but a little way
To flutter — and the Bird is on the wing.
It’s time to de-seed your pomegranate.
Cut the pomegranate in half with a sharp knife.
Along the cut edge of each half, make four equally spaced vertical cuts 3/4 to 1 inch long and deep.
Hold each pomegranate half, seeds down, over a DEEP bowl and pull the fruit open but not apart, using equal pressure from both hands.
Holding the pomegranate half, seeds down, in the palm of one hand, whack the top of the fruit with the back of a large spoon.
The seeds will just fall out. No muss. No fuss. No stained tea towels and spatters.
Now add these jewels to salads, fruit salads, over ice cream and sherbets.
The very, very best is to eat them from a crystal goblet. It’s the Persian way.
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