Good Food
Celebrate Shab-e Yalda with pomegranates at the farmer’s market
Pomegranate season is short in Southern California, but the fruit looms large in Iranian culture and cuisine.
By Evan Kleiman • • 8m ListenPomegranate season is short in Southern California, but the fruit looms large in Iranian culture and cuisine. Market correspondent Gillian Ferguson is at the Santa Monica Farmer’s Market, where she is met by cook and writer Naz Deravian, who describes eating pomegranates like candy as a child. Deravian prepares for Shab-e Yalda, the winter solstice celebration, by sharing recipes that use pomegranates (symbolic of the rising sun) in the New York Times.
Along with her family, Margarita Smith grows pomegranates at Mud Creek Ranch in Santa Paula. She describes how to open the fruit with a pocketknife by scoring and segmenting it to showcase almost every seed.
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The full episode
5 of 6Favorite cookbooks, pasta, Southern baking, LA’s best restaurants- 0:00Wrapping up the best cookbooks of the year with Celia Sack
- 10:01Quanto basta: Missy Robbins pares down pasta to the simple and basic
- 19:55‘In the Weeds’: Ceci’s focaccia, pasta, torta delle nonna
- 27:31Cheryl Day: Paying homage to her ancestral Southern ovens
- 38:45Celebrate Shab-e Yalda with pomegranates at the farmer’s marketYou’re reading this
- 47:22101 Best Restaurants List: It’s a herculean effort to compile