Super food pomegranate steeped in tradition

(Pomegranates are steeped in Jewish tradition/Larry Crowe, Associated Press photos)

Food is an important part of holidays and tradition. It can cross boundaries and faiths, uniting people from all walks of life together in celebration.

Friday at sundown starts the Jewish new year, Rosh Hashana, and traditional foods are prominent in this holy celebration.

Today’s Busy Cook in the Poughkeepsie Journal features a recipe using pomegranates, which long before the fruit was made famous in cocktail recipes, it “enjoyed near-sacred status in Jewish tradition.”

The recipe for Fresh Spinach Salad with Pomegranate is adapted by The Associated Press from Gil Marks, author of the forthcoming “Encyclopedia of Jewish Food."
Here are some excerpts from The Associated Press story about the ruby red fruit and another recipe that uses brown basmati rice, dried apricots and pomegranate molasses.
The dish would make a wonderful side to many of the other traditional dishes that are served during the holiday or for a vegetarian, it could be the centerpiece of a meal any time of year.

Enjoy the new year with a promise of good health and peace to come.


So important were pomegranates in medieval Spanish Jewish culture that, according to Marks, the once-Jewish city Granada derives its name from the Arabic words for “Jewish pomegranate trees.”

Part of the reason for the tradition is that pomegranates were long said to contain 613 seeds, the number of “mitzvot,” or commandments, Jews are supposed to observe.

Not surprisingly, seed count varies from fruit to fruit. Tom Tjerandsen of the Sonoma, Calif.-based Pomegranate Council estimates the average is closer to 850.

Whatever the number, pomegranates are hugely popular. As of June, there were more than 1,800 food and drink products that contained pomegranate seeds or juice, said Tom Vierhile, a director at market research firm DataMonitor. In 2005, there were just 258.

And many of these new products are kosher. Indeed, at last year’s annual trade show for kosher products, pomegranates were seemingly everywhere — in wines, jams, a variety of juices and other items. Beit Yitzhak Pomegranate Spread, imported from Israel, was one of the winners of the show’s “new products” competition.

Acreage in California devoted to pomegranate growth for decades held at around 3,500. But during the past 15 years that has surged to more than 20,000, “and that’s still not sufficient to handle the spark in demand,” Tjerandsen said.

Pomegranate-Apricot Brown Rice

Start to finish: 1 1/2 hours
Servings: 8

1. 2 cups brown basmati rice
2. 3 cups pomegranate juice, divided
3. 2 cups cold water
4. Salt
5. 1 1/2 cups coarsely chopped dried apricots (preferably California or Pacific)
6. 1/4 cup plus 2 tablespoons olive oil
7. 6 cups coarsely chopped yellow onion (about 1 3/4 pounds)
8. 1 to 2 tablespoons pomegranate molasses
9. 1/2 teaspoon ground cinnamon
10. 3/4 to 1 cup pomegranate seeds
11. Fresh cilantro, chopped, for garnish (optional)

• Heat the oven to 375 F.
• Place the rice in a mesh strainer and rinse well under cold water. Drain, then transfer the rice to a 13-by-9-inch baking pan. Add 2 cups of the pomegranate juice, the water and 1 tablespoon of salt. Mix, then cover with foil and bake for 1 hour.
• Meanwhile, in a small bowl combine the apricots with enough warm water to cover. Set aside to soak.
• In a large heavy skillet over medium-high, heat 1/4 cup of the olive oil. Add the onions, sprinkle them lightly with salt, then saute until the onions are tender and gold. Stir in 1 tablespoon of the pomegranate molasses and the remaining 1 cup pomegranate juice.
• Increase heat to high, and boil, uncovered and stirring, until all the liquid is evaporated. Taste and adjust the seasoning (it may take quite a bit of salt), adding more pomegranate molasses if desired.
• Drain the apricots (discarding the liquid), and stir them and the cinnamon in to the onions. Cook for another few minutes, stirring often, to blend the flavors. Remove the skillet from the heat and set aside until the rice is cooked.
• When the rice is done, lower the oven to 350 F. Sprinkle the remaining 2 tablespoons of oil over the rice and toss gently. Add the onion-apricot mixture and toss to combine. Cover the pan with foil and bake for another 10 minutes. Taste and adjust salt.
• Fluff the rice with a fork, scatter the pomegranate seeds over the top, and garnish with cilantro, if using.

Nutrition information per serving (values are rounded to the nearest whole number): 407 calories; 110 calories from fat; 12 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 73 g carbohydrate; 5 g protein; 6 g fiber; 17 mg sodium.

(Recipe by Jayne Cohen, author of “Jewish Holiday Cooking,” Wiley, 2008)