Pomegranate Soup Quotes

“Unlike the classical Greeks, for whom the fruit symbolized the inescapable cycle of bitter death, with a remorseful Persephone returning to the underworld for her six months of required winter, Marjan liked to believe the old stories of Persian soothsayers, who held a different vision of the tart fruit's purpose in life. She liked to remember that above all else, above all the unfortunate connotations of death and winter, the pomegranate was, and always would be, the fruit of hope.
The flower of fertility, of new things and old seasons to be cradled.”
― Marsha Mehran, Pomegranate Soup

“It is the pomegranate that gives 'fesenjoon' its healing capabilities. The original apple of sin, the fruit of a long gone Eden, the pomegranate shields itself in a leathery crimson shell, which in Roman times was used as a form of protective hide. Once the pomegranate's bitter skin is peeled back, though, a juicy garnet flesh is revealed to the lucky eater, popping and bursting in the mouth like the final succumber of lovemaking.
Long ago, when the earth remained still, content with the fecundity of perpetual spring, and Demeter was the mother of all that was natural and flowering, it was this tempting fruit that finally set the seasons spinning. Having eaten six pomegranate seeds in the underworld, Persephone, the Goddess of Spring's high-spirited daughter, had been forced to spend six months of the year in the eternal halls of death. Without her beautiful daughter by her side, a mournful Demeter retreated to the dark corners of the universe, allowing for the icy gates of winter to finally creak open. A round crimson herald of frost, the pomegranate comes to harvest in October and November, so 'fesenjoon' is best made with its concentrate during other times of the year.”
― Marsha Mehran, Pomegranate Soup

“Marjan's heart quickened as she browned the ground meat and onions together over the low, dancing flame. The satisfied pan hissed as she introduced dried versions of her precious herbs, the only sort she had been able to buy at such late notice. Even in Iran, there had been times when Marjan had had to resort to cooking 'dolmeh' with dried herbs. By soaking them overnight, she had discovered, they worked almost as well as their fresher relatives. Using her entire torso, Marjan mixed the herbs with the cooked rice, fresh lime juice, salt and pepper.”
― Marsha Mehran, Pomegranate Soup

“She watched Malachy curl his long fingers around a lock of Layla's straight hair, gently caressing it as he mused on the origins of stars. The young astronomer knew that in Aristotelian times the word 'comet' meant "the length of luminous hair," but the word eventually changed to signify the orbiting streak that sometimes, just sometimes, flies a little too close to the sun.”
― Marsha Mehran, Pomegranate Soup

“Most Ballinacroagh natives, though, welcomed the dramatic change in climate, and the exuberant pronouncement of sunshine and flora that came with it. Unnamed buds appeared overnight along ivy-covered walls; plain cottages awoke to bursts of magenta, sienna, and lilac flowers that had been slumbering far too long under moss-ridden stones. The soggy grass of surrounding glens rippled with tones of gold, baking in the sun, while the sky over Ballinacroagh took on a shade of untouched blue that previously had been seen only in the cobalt of Pompeii murals. Not surprisingly, this unexpected homage to her Italian homeland gave Estelle Delmonico much reason to rejoice.”
― Marsha Mehran, Pomegranate Soup

“It would be easy to attribute Layla's effect on the opposite sex (and the occasional Sapphically inclined female) to her youth or sweet, natural perfume, but the real reason behind her attraction was far more complex. Of course, there was no denying her beauty, the consistency of her angled, porcelain features, that tilt in her almond eyes, which shined like half-moons across her celestial face. Unlike her two older sisters, who sported wayward brown ringlets, Layla had hair that was long and jet black. Tied up or let down, moussed or gelled, nothing could excite her stubbornly straight locks. They were a definite throwback to some latent Oriental chromosomes roaming deep inside of her.”
― Marsha Mehran, Pomegranate Soup

“There were ceramic teapots in aubergine, mustard, and midnight blue (good for one, sweeter still when shared between two drinkers); and forty small, thin glasses with curved handles, set in gold- and silver-plated holders etched with arabesque swirls. Bahar gingerly lined the tea glasses up on the counter where the cappuccino machine had been stationed. She tucked the teapots into the counter's glass-paneled belly, where they sat prettily next to twenty glass containers of loose-leaf teas, ranging from bergamot and hibiscus to oolong.”
― Marsha Mehran, Pomegranate Soup

“For Marjan Aminpour, the fragrances of cardamom and rosewater, alongside basmati, tarragon, and summer savory, were everyday kinds of smells, as common, she imagined, as the aromas of instant coffees and dripping roasts were to conventional Western kitchen corners.”
― Marsha Mehran, Pomegranate Soup

“Red lentil soup, although quite seductive in scent, is as simple to make as its name suggests. Marjan preferred to boil her lentils before frying the chopped onions, garlic, and spices with some good, strong olive oil. Covering the ready broth, lentils, and onions, she would then allow the luscious soup to simmer for half an hour or so, as the spices embedded themselves into the compliant onion skins.
In the recipe book filed away in her head, Marjan always made sure to place a particular emphasis on the soup's spices. Cumin added the aroma of afternoon lovemaking to the mixture, but it was another spice that had the greatest tantric effect on the innocent soup drinker: 'siah daneh'- love in the midst- or nigella seed. This modest little pod, when crushed open by mortar and pestle, or when steamed in dishes such as this lentil soup, excites a spicy energy that hibernates in the human spleen. Unleashed, it burns forever with the unbound desire of an unrequited lover. So powerful is nigella in its heat that the spice should not be taken by pregnant women, for fear of early labor.
Indigenous to the Middle and Near Easts of the girls' past lives, nigella is rarely used in Western recipes, its ability to soothe heartburn and abolish fatigue quite overlooked.”
― Marsha Mehran, Pomegranate Soup

“Lucky for Joan, she was not watching when her devilish sons nearly knocked Layla off her feet in front of Fadden's Mini-Mart.
"How's it going?" Peter winked at Layla as his brother let out a low whistle.
Layla, having just sidestepped Benny Corcoran's admiration, was not prepared for the wily twins' attentions. With an enchanting combination of teenage timidity and self-assurance, she nodded briefly in their direction before ducking into the mini-mart.
"Jaysus. Did you see her?"
"See her? Michael, I think we've just witnessed a miracle.”
― Marsha Mehran, Pomegranate Soup

“Perking at six foot one, and slender with the hands of a pianist, Malachy sported a mop of unruly black hair and sapphire eyes that sparkled like midnight suns. His luminous youth was something to marvel at indeed.”
― Marsha Mehran, Pomegranate Soup

“To him, Layla's promising aroma was not a reminder of a long-lost boyhood or the instigator of teenage lust. No, for Malachy, the sight of Layla's exotic profile filling up a bag of white onions was a sign, a resounding 'yes' to the age-old questions of the divine.
Yes, there was a God. Yes, there was life beyond the sleepy valleys of Ballinacroagh. Yes, there 'were' undiscovered universes waiting just for him. And one of them was standing right before him, in all her astounding milky ways.”
― Marsha Mehran, Pomegranate Soup

“While her youngest sister was hiccuping romance in the mini-mart, Marjan was busy in the kitchen chopping her last onion, impatient for Layla to return with reinforcements. Frying the chopped onion with some olive oil, she flipped the pieces about until they were crunchy but not blackened, then set the fried charms aside for later, to be sprinkled on bowls of soup ordered by expectant customers. Marjan considered this sizzled garnish to be the best part of her red lentil soup, for after all, the humblest of moments can often be the most rewarding.”
― Marsha Mehran, Pomegranate Soup

“What Thomas McGuire did not know, as he stood cultivating his jumped conclusions, was that Estelle Delmonico had sweated nothing but a highly potent mixture of pure sugar and water ever since she was a day old. Unlike the musk of normal feminine perspiration, her glands exuded no smell- but the taste! Her late husband, Luigi, himself anything but ordinary, had caught on immediately to the magic of those sugary drops. Sweet Estelle was the greatest muse an ambitious pastry chef from Naples could ever wish for, and theirs was a match made in plum-sugared heaven.”
― Marsha Mehran, Pomegranate Soup

“Estelle had even tried her own concoction of rosemary and lavender, which she plucked from the little herb garden around the back of her cottage. Boiling the leaves down until only their dark oils remained, she would then mix in a good amount of Umbrian olive oil sent by her niece, Gloria, from London. The oil left her Mediterranean skin taut like snappy brindle berries, a fact that spurred envy among the old townswomen and prompted Dervla Quigley to spread rumors that Estelle Delmonico had made a deal with the fairies, for sure.”
― Marsha Mehran, Pomegranate Soup

“Marjan measured Bahar's unpredictable temperament according to the ancient and treasured Zoroastrian practice of gastronomic balancing, which pitted light and against dark, good against evil, hot against cold. Certain hot, or 'garm,' personalities tend to be quick to temper, exude more energy, and prompt all others around them to action. This energy often runs itself ragged, so to counter exhaustion, one must consume cold, or 'sard' foods, such as freshwater fish, yogurt, coriander, watermelon, and lentils. Most spices and meats should be avoided, for they only stoke the fires inside. (Tea, although hot in temperature, is quite a neutralizing element.) By contrast, for the person who suffers from too cold a temperament, marked by extreme bouts of melancholia and a general disinterest in the future, hot or 'garm' dishes are recommended. Foods such as veal, mung beans, cloves, and figs do well to raise spirits and excite ambitions.
To diagnose Bahar as a 'garmi' (on account of her extreme anxiety and hot temper) would have been simple enough, had she not also suffered from a lowness of spirit that often led to migraine headaches. Whether in a 'garm' or a 'sard' mood, Bahar could always depend on her older sister to guide her back to a relative calm. Marjan had for a long time kept a close eye on Bahar and knew exactly when to feed her sautéed fish with garlic and Seville oranges to settle her hot flashes, or when a good apple 'khoresh,' a stew made from tart apples, chicken, and split peas, would be a better choice to pull Bahar out of her doldrums.”
― Marsha Mehran, Pomegranate Soup

“At only nine in the morning the kitchen was already pregnant to its capacity, every crevice and countertop overtaken by Marjan's gourmet creations. Marinating vegetables ('torshis' of mango, eggplant, and the regular seven-spice variety), packed to the briny brims of five-gallon see-through canisters, sat on the kitchen island. Large blue bowls were filled with salads (angelica lentil, tomato, cucumber and mint, and Persian fried chicken), 'dolmeh,' and dips (cheese and walnut, yogurt and cucumber, baba ghanoush, and spicy hummus), which, along with feta, Stilton, and cheddar cheeses, were covered and stacked in the enormous glass-door refrigerator. Opposite the refrigerator stood the colossal brick bread oven. Baking away in its domed belly was the last of the 'sangak' bread loaves, three feet long and counting, rising in golden crests and graced with scatterings of poppy and nigella seed. The rest of the bread (paper-thin 'lavash,' crusty 'barbari,' slabs of 'sangak' as well as the usual white sliced loaf) was already covered with comforting cheesecloth to keep the freshness in. And simmering on the stove, under Marjan's loving orders, was a small pot of white onion soup (not to be mistaken for the French variety, for this version boasts dried fenugreek leaves and pomegranate paste), the last pot of red lentil soup, and a larger pot of 'abgusht.' An extravaganza of lamb, split peas, and potatoes, 'abgusht' always reminded Marjan of early spring nights in Iran, when the cherry blossoms still shivered with late frosts and the piping samovars helped wash down the saffron and dried lime aftertaste with strong, black Darjeeling tea.”
― Marsha Mehran, Pomegranate Soup

“A treasure trove of spices that would have made the thieving Ali Baba jealous sat huddled in one corner of the van. The motherly embrace of 'advieh'- a mixed all-spice of crushed rose petals, cardamom, cinnamon, and cumin; the warm tomb of turmeric; and that spice worth more than its weight in gold- 'za'feran,' saffron.”
― Marsha Mehran, Pomegranate Soup

“Born, as her name indicated, on the first day of the Persian spring, she had the superstitious nature of people whose birthdays fall on the cusps of changing seasons. She was forever looking over her shoulder for fear that she had stepped on cracks or wandered under a ladder. Bahar's inherent nervousness had escalated to a deeper malaise in recent years, the result of unspeakable events that had left indelible scars.”
― Marsha Mehran, Pomegranate Soup

“Among the neat, aromatic green fingers expertly tucked by Marjan and Bahar would be the younger girl's unmistakable burst parcels of golden filling. And for some strange reason, they always smelled of Layla's signature scent- rosewater and cinnamon.
It was a familiar enough smell, this faint perfume that accompanied Layla's every move, but odd for a recipe that did not contain either ingredient. The cinnamon-rose 'dolmeh' never really surprised her sisters, though. Layla had a way of raising expectations beyond the ordinary.”
― Marsha Mehran, Pomegranate Soup