Iranians love their pomegranate, its a very popular fruit, one of the beauties of the fall. As Iranians we look forward to the first pomegranate batch of the year. since we use it in everything from main dishes like Fesenjoon, Ash_ Annar to side dishes like zeitoon parvardeh and kale kabab, eating it on its own with salt and golpar is another way to enjoy the sweet sour taste of this beautiful fruit at long nights of cold seasons.
making pomegranate paste is an ancient way to preserve and enjoy the rich flavor of this luxurious fruit. depending on the region there are different methods to make the paste, it varies in color and taste, here in Gillan, north of Iran we like it this way, sour and we use and iron object like a clean shoe horse or kache (an iron cooking utensil) to make it black.
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