Pomegranates are said to have originated in Iran, but this ruby red fruit is well loved in all across the middle east. In fact, in Greek mythology, they are attributed to be the cause of winter, well sort of.
In Greek mythology, Perseohone is the daughter of Zeus and the harvest goddess Demeter and is the Queen of the underworld. She was abducted by Hades the king of the underworld, and she is said to have eaten a few pomegranate seeds when she was with him, thereby resulting in her having to spend a few months of the year with him. The months when she stays with him are supposed to be the months of winter. The pomegranate is also a symbol of fertility in Spain.
In Indian cooking, the seeds are used as a garnish and in actual cooking, streaking and staining things with a beautiful ruby red appearance. The seeds are ruby red, and have a deep red and juicy appearance. The good news is that this beautiful fruit has actually very good for you, as it is full of antioxidants. So, for this weeks recipe, I have combined the pomegranate seeds with seductive saffron to create a dish that is pretty and easy. Dried pomegranate seeds are also used as a souring agent in Indian cooking. The dried seeds have a different appearance and a tart taste, and they cannot be substituted for the fresh seeds being described here.