When people think of pomegranate in Persian cuisine, they think of deep red seeds, sweet-and-sour sauces and long winter evenings with family. Hardly any fruit is so closely tied to Iran: it has been grown there for thousands of years, it is the heart of some of the country's most famous dishes, and it has a firm place in Persian celebrations. Right now, in autumn, pomegranates are in season – so it is a good moment to get to know the fruit better.
Pomegranates from Iran: origin and season#
The pomegranate (Persian anar) comes from the region of present-day Iran. According to the Wikipedia article on the pomegranate, it was first cultivated on the Iranian plateau around 5,000 years ago. Today Iran is still one of the world's major growing countries.
In the Northern Hemisphere, pomegranates are in season roughly from September to February. That is why in Iran they are above all a fruit of autumn and winter – exactly the time when hearty, warming dishes come to the table.
A symbol of Persian culture#
For Iranians the pomegranate is more than just fruit. Since ancient times its many seeds have stood for fertility, abundance and a rich life. Its blossom, golnar, also had a special meaning in ancient Persia.
To this day the fruit belongs to important celebrations. The best known is Yalda Night, the Persian celebration of the longest night of the year on 21 December. Red pomegranates and watermelons are meant to recall the sun, which shines a little longer from that day on. Many families sit together late into the night, eat pomegranate seeds and read poems by Hafez.
Pomegranate molasses: rob-e anar#
The most important pomegranate product in Persian cooking is rob-e anar, known in English as pomegranate molasses. Pomegranate juice is cooked down for a long time until it becomes a dark, thick paste. The flavour is intense: tart, slightly sweet and fruity.
Cooks in Iran use rob-e anar to give stews, sauces and marinades a sweet-and-sour note. Even a single spoonful changes a dish noticeably. So when shopping, it is worth checking the ingredients: a good pomegranate molasses ideally contains nothing but pomegranate.
Pomegranate in Persian cuisine: the key dishes#
Fesenjan – the best-known pomegranate dish#
The most famous pomegranate dish is without doubt Fesenjan. Ground walnuts are slowly braised with pomegranate molasses until a dark, creamy sauce forms. The result is nutty, tart and slightly sweet all at once – a taste you will not forget quickly. Fesenjan is served with rice – ideally with a piece of crispy tahdig – and is one of Iran's great festive dishes. You can read more about slow-cooked dishes like this in our article on Persian stews.
Ash-e anar – pomegranate soup#
Less known outside Iran is ash-e anar, a thick soup made with pomegranate juice. It is a favourite in the cold season and shows how naturally the pomegranate is part of everyday Persian cooking.
Fresh seeds and salads#
In Iran, fresh pomegranate seeds are often eaten just as they are, sprinkled with a little salt or the spice golpar. They also add colour and freshness to salads, yoghurt dishes and rice.
A close relative: barberries#
If you like the tart taste of pomegranate, you should also try barberries. These small red berries give Zereshk Polo with chicken its typical tang. Both fruits show how much Persian cooking loves to combine sweet, sour and savoury flavours. For even more colour on the plate, try Morasa Polo, the Persian jewelled rice.
Tip: how to open a pomegranate#
Many people leave pomegranates on the supermarket shelf because opening them seems fiddly. With this trick, however, it is quick and clean:
- Cut off the crown flat.
- Lightly score the skin from top to bottom along the white membranes.
- Break the fruit apart in a bowl of water.
- Loosen the seeds under water: they sink, while the white pith floats.
- Pour off the water – done.
By the way: a ripe pomegranate feels heavy for its size and has a firm, smooth skin.
Enjoy Persian flavours at SANTOOR in Vienna#
If you would rather enjoy the flavours of Persian cuisine than cook them yourself, visit us at SANTOOR, Florianigasse 20 in Vienna's 8th district. Our kitchen is 100% halal, and we are open daily from 12:00 to 22:00. You will find more classics to cook at home in our Persian recipes, and the easiest way to book a table is our reservation page.
We look forward to your visit – nooshe jan, enjoy your meal!