Last weekend Doug and I were in Naples, Florida, where we
attended a beautiful outdoor wedding overlooking rows of yachts and
us strolled through tony downtown Naples looking a spot for dinner. We found a restaurant called Bha! Bha! Persian Bistro, and wandered in.
professionally described several of the evening’s specials. When we inquired
about a few of the menu options, he was impressed with our knowledge of the cuisine.
We mentioned that we are Armenian and told him about our website, to which he
replied, “My grandmother was Armenian!”
Needless to say, we became fast
To start, Doug and I split a Spinach-Pomegranate
salad, which was as tasty as it was eye-appealing.
while I did my best to finish the Persian Style Seafood Paella. We capped
off our meal with vanilla ice cream studded with pistachio nuts, drizzled with
rose water, and garnished with slivers of fresh mint. We washed it all down
with Persian tea and coffee – both enhanced with cardamom.
their salad recipe with us, it was easy to figure out the main components.
not add the spinach-pomegranate salad to your Lenten recipe collection?
– Pomegranate Salad
1/2 English (seedless) cucumber, cut in half lengthwise and thinly cut into half circles
cup pomegranate arils; ¼ cup pistachio nuts, coarsely chopped; ¼ cup Feta or Gorgonzola
serve: Dress with vinaigrette (recipe follows). Garnish with
pomegranate arils, pistachio nuts, and Feta or Gorgonzola cheese, if desired.
in advance. Whisk before using.)
pomegranate molasses (see Notes)
finely chopped tarragon
extra-virgin olive oil
tarragon and salt in a small bowl. Whisk in 1/4 cup oil, then water.
(Don’t confuse it with grenadine syrup, which contains little or no pomegranate
juice.) Find it in Middle Eastern markets and some large supermarkets near the
vinegar or molasses.
nonreactive saucepan over medium heat until thick enough to coat the back of a
spoon, 45 to 50 minutes. (Do not let the syrup reduce too much or it will
darken and become very sticky.)
for up to 3 months.