Pomegranate Soup (A'ash-e Anar)

With winter fast approaching, what is a better cold day meal than a bowl of hearty, pomegranate soup? As beautiful as they are delicious, pomegranates are in season from October through January. Serving as a sign of fertility and rebirth, this highly celebrated fruit's skin and bark served medicinal purposes throughout history, although only the seeds are truly edible.

Today the power of this super food is just as strong--rich in antioxidants, vitamins, a good source of iron, and proven to lower bad cholesterol.

This soup has wonderful flavors that become even more intense and satisfying as the soup cooks. Hearty, healthy, tangy goodness!

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A Romantic Thanksgiving Dinner: Caramelized Onion & Pomegranate Cornbread Stuffing

Fall brings a change in weather and it also brings a change in our baking. Gone are the days of eating slices of juicy watermelon or a bowl of sweet cherries. The fruits that were available during the long hot summer months have disappeared and in their place we have pears, plums, pumpkins, pomegranate, persimmons, and cranberries.  

In the meantime I offer you a shot of nostalgia with this simple, savory stuffing, perfect for those upcoming holiday dinners!

Caramelized Onion & Pomegranate Cornbread Stuffing

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