Few fruits have as many myths associated with them as pomegranates. The ancient Greeks, for example, believed that the pomegranate was given to them by Zeus as a reward for their devotion to him, and many Arabs and Bedouins believed that the tree had power over evil spirits. It was a tree under which one could sleep in safety and security. Perhaps the most charming of all myths is that which states that in each pomegranate fruit, one seed has come down from paradise. Even today, many Christian and Jewish mystics believe that the pomegranate tree is the true Tree of Life and that it was a pomegranate and not an apple with which the serpent tempted Adam and Eve.

Mentioned in the Bible as one of the five fruit trees indigenous to the Holy Land, the pomegranate has served as a source of artistic inspiration for many centuries. The golden bells that ornamented the Holy Temple in Jerusalem were shaped like pomegranates and their design often appears on mosaic floors, carved in stone on friezes and on ancient coins. In early Christian art, the appearance of the pomegranate symbolized eternal life and a fine example of this is seen in Bethlehem on the floor of the cave of the Church of the Nativity.

Mythology aside, modern day Israelis still consider the bright red pomegranate one of the most luxurious, delicious and beautiful of fruits. In Tel Aviv, Jerusalem and Haifa, street vendors with old fashioned juice squeezers still cut pomegranates in half and squeeze out their juice. Nothing makes a more refreshing warm-weather drink. One should, however, take a bit of care, for pomegranate juice is extremely concentrated and when consumed in too-large quantities can affect the blood pressure or give moments of dizziness.

To remove the seeds from a whole pomegranate, simply cut the fruit in half and scoop out the seeds with a spoon, discarding the bitter white pith. Whether eaten plain, sprinkled on salads, or added to a vinaigrette dressing, they make marvelous treats. They also make excellent additions to humous or tchina. To try them in the Arabic fashion, sprinkle the seeds with rose-water, lemon juice and sugar. Chill the mixture well and then serve in a bowl that sits on crushed ice, giving each guest a demi-tasse spoon so that they may help themselves directly from the bowl.

Pomegranate seeds are also used to make Grenadine, a non alcoholic sweet syrup used in various cocktails. A delightful home-made version of Grenadine can be made by juicing 6 pomegranates, boiling the juice for 5 - 6 minutes and, if desired, adding sugar to taste and simmering for 3 - 4 minutes longer. The resulting syrup can be stored for up to 2 months if placed in sterile glass jars and refrigerated.

Unless otherwise noted, each of the following recipes is designed to serve 4 - 6.

Chicken in Pomegranate Sauce

1 large chicken, quartered
3 Tbsp. olive oil
1 onion, chopped
9 oz. (250 gr.) coarsely chopped walnuts
4 - 6 pomegranates
the juice of 2 lemons
1 Tbsp. sugar
salt and pepper to taste

In a large heavy skillet brown the chicken pieces quickly in hot oil. With a slotted spoon, remove the chicken and in the same skillet saute the onion until nicely browned. Add the walnuts and continue to saute over a low flame, for 2 - 3 minutes longer.

Cut the pomegranates in half, scoop out the seeds and discard the pith. Place the seeds in a blender and blend for 3 - 4 seconds and then strain the juice into a bowl, pressing to squeeze out the juice. (This should yield about 1 cup of juice).

Pour the juice into the skillet, add the lemon juice, sugar, 2/3 cup of water and salt and pepper to taste.. Bring to a bare simmer, stir, return the chicken pieces to the skillet and cook, uncovered until the chicken is very tender (45 minutes - 1 hour). Taste and correct the seasoning with more lemon or sugar to taste. If the sauce is too thick thin with a little water. Serve piping hot.

Fish with Tahina and Pomegranate Seeds

2 Tbsp. olive oil
1 Tbsp. butter
1 large onion, sliced and broken into rings
4 medium Saint Peters' fish, trout or bass
1 cup tchina
2 cloves garlic, minced
2 Tbsp. lemon juice
4 - 6 Tbsp. pomegranate seeds
salt and pepper to taste

In a flameproof casserole heat the oil and butter and in this saute the onion until translucent. Add the fish and cook for about 1 minute on each side. Remove from the flame.

In a small bowl blend together the tchina with the garlic and lemon juice and then gently mix in 2 Tbsp. of the pomegranate seeds. Sprinkle the fish with salt and pepper to taste and then spread the fish with the tchina mixture. Bake in a slow oven until the fish is done through (about 1/2 hour). Sprinkle over the remaining pomegranate seeds and serve hot. (Serves 4).

Paratha with Pomegranate Seeds

Paratha is a well known Indian bread made popular in Israel by Indian Jews who have settled here.

6 oz. (175 gr.) whole wheat flour, sifted
7 oz. (200 gr.) plain flour
1/2 tsp. salt
about 3/4 cup melted butter (ideally clarified)

Combine the flours and salt and resift into a bowl. Over the top drip 2 Tbsp. of the melted butter and rub the butter in with the fingertips until the mixture resembles coarse breadcrumbs. Slowly add enough water (about 3/4 cup) water until the flour forms a soft dough ball.

On a clean work surface knead the dough for 10 minutes until it is smooth and soft but not sticky. Form into a ball, brush the ball lightly with melted butter and place it into a plastic bag for 30 - 40 minutes.

On a low flame heat a cast iron frying pan. While the pan is heating knead the dough again and form into 12 equal balls. Keep these covered with a lightly dampened towel while working.

On a lightly floured board roll out the dough balls, one at a time, to form 6" (15 cm.) rounds, Lightly brush the surface of the paratha with melted butter and fold it in half. Again lightly butter one of the surfaces and fold in half again, forming a triangle. Roll out this triangle into a larger triangle with 7" (18 cm.) sides. (If the dough becomes sticky during the rolling out process, dust lightly with flour as necessary).

Brush the hot frying pan with butter and slap the paratha onto it. Let the paratha cook for about 1 minute, generously brush the top with butter and then turn the paratha over and cook the second side for another minute. (When cooked, both sides will have reddish-gold spots). Place the cooked parathas on a plate and cover with aluminum foil. Serve while the parathas are still warm by spreading a heaping tsp. of pomegranate seeds on each paratha and folding in half once again.

Pomegranate Ices

1 cup sugar
1 cup pomegranate seeds, lightly crushed
6 Tbsp. lemon juice
mint leaves for garnish

To a saucepan with 4 cups of water add the sugar and boil for 5 - 6 minutes, stirring regularly. Remove from the flame and let cool. Refrigerate until the syrup is lightly chilled and then add the pomegranate seeds and lemon juice. Pour the mixture into ice cube trays and place in the freezer.

When the mixture is half frozen, stir well and then stir again every half hour until you have stirred the mixture 4 times in all. Pour the mixture into individual sherbet or dessert cups and let freeze solid. Transfer to the regular refrigeration compartment about 10 minutes before serving, and serve garnished with mint leaves.

© Daniel Rogov