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Selecting a flavorful pomegranate is something like finding a good mate: don't be fooled by flashy outer appearances. The skin should be taut and smooth, but little nicks and scratches are okay—they're from wind scarring and don't affect the interior. The fruit should be firm, with no soft or mushy parts, and heavy—the weight is in the juice.
To store pomegranates, Najmieh Batmanglij, author of the comprehensive New Food of Life Persian cookbook, recommends wrapping each one individually in newspaper or paper towels and placing them in a refrigerator drawer. They'll keep for three months—longer than many infatuations.
For more information on pomegranate juice, see www.pomwonderful.com.
WHERE TO EAT
Josie Restaurant
DINNER FOR TWO $100. 2424 PICO BLVD., SANTA MONICA; 310/581-9888
Ixta
Try the pepita-crusted venison with pomegranate marmalade. DINNER FOR TWO $75. 48 E. 29TH ST., NEW YORK; 212/683-4833
Rosa Mexicano
POMEGRANATE MARGARITAS FOR TWO $20. www.rosamexicano.com
Javan Restaurant
Authentic Persian cuisine, with excellent fesenjan. DINNER FOR TWO $25. 11628 SANTA MONICA BLVD., LOS ANGELES; 310/207-5555
WHAT TO READ
Pomegranates: 70 Celebratory Recipes, by Ann Kleinberg (Ten Speed Press; $14.95).
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