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PROGRAMME INFO
Sunday 12:30-13:00
Rpt: Monday 16:00-16:30
From amaranth to zabaglione, Sheila Dillon and Derek Cooper investigate every aspect of the food we eat.
LISTEN AGAIN
Listen to the Food Programme for12 January 2003
PRESENTERS
Sheila Dillon
Simon Parkes
Andrew Jefford
Derek Cooper
Sheila Dillon, Andrew Jefford and Simon Parkes, Derek Cooper
PROGRAMME DETAILS
12 January 2003
Pomegranate

POMEGRANATES

Sheila Dillon traces the history and mythology of the pomegranate, an ancient fruit which scientists want reclassified as a phytomedicinal food, and finds out how they are used in traditional Persian cuisine.

Guests and Interviews

Fruit and vegetable historian Jonathan Roberts, author of Cabbages and Kings: The Origins of Fruit and Vegetables (Published by Harper Collins ISBN 000 220207 7), talks about the history and mythology of the pomegranate.

Reporter Miranda Eeles visits pomegranate farmers Ali and Isabelle Yazdanpana at their farm in Saveh, 150 kilometres outside Tehran in Iran.

Persian cook Shirin Simmons, author of A Treasury of Persian Cuisine, joins Sheila in the studio to chat about her Persian childhood and cook fesenjan, a dish of chicken in pomegranate puree traditionally eaten by the Persian kings.

Sheila talks to Professor Yitzhak Neeman about the research he has conducted into pomegranates at the Technion University in Haifa in Israel.

Sheila speaks to Maria Hatzistefanis, founder and creator of Rodial, a range of pomegranate based body products.  They visit Heidi Klein Salon in London where a full Rodial body treatment, including body polish and body sculpture is tested out by Sheila.

Miranda Eeles visits a pomegranate juice bar in Tehran with Iranian chef Ariana Bandish to drink pomegranate juice.

In the studio Sheila and Shirin taste various pomegranate products including Pomegreat (pomegranate fruit juice) and grenadine from Waitrose, Sainsbury and J.R. Phillips.

Recipes:
1) Khoresht-e-fesenjan(Chicken in Pomegranate Puree)

Ingredients
1-2 tbsp oil
1 large onion, chopped
900g/2lb boneless chicken, cut into portions
115g/4oz ground walnuts
¼ tsp ground saffron
salt and pepper
1 tsp ground cinnamon
230-275g/8-10oz pomegranate puree (according to taste)

Method
Heat the oil in a large, heavy saucepan, add the onion and fry gently until golden.  Add the chicken and stir for 3-4 minutes until browned on all sides.  Add the walnuts and cover with water simmer until the chicken is tender.
Meanwhile, add the cinnamon and the saffron and season with salt and pepper.  Dissolve the pomegranate puree with a little water and add it to the pan. Cook until the mixture thickens and serve with rice

2) Robbe-e-anar (Pomegranate Puree)

Ingredients
1.2 Litres/2 pints sour pomegranate juice (made in a juice extractor)
1 meduim uncooked beetroot, peeled and diced
1 tsp ground cinnamon

Method
Put all the ingredients into a heavy saucepan, simmer, uncovered for 1 1/2-2 hours, stirring occasionally, until thick.  When cool, store in airtight jars.

Drinks
Old English Grenadine, Alcoholic Cordial - Made by Phillips of Bristol - can be found in Sainsburys and Waitrose
Pure pomegrante molasse - can be found in Sainsburys

ADDITIONAL INFORMATION

A Treasury of Persian Cuisine
By Shirin Simmons
(Book Guild ISBN 1 85776 675)

Entertaining the Persian Way
By Shirin Simmons
(Lennard Pub.; ISBN: 1852910267)

Rodial
020 7565 8307

Heidi Klein
174 Westborne Grove
London W11
020 7243 5665

RJA Foods
0207 923 4444

Waitrose
Waitrose Customer Service Department,
Waitrose Limited,
Doncastle Road,
Bracknell,
Berkshire,
RG12 8YA
0800 188 884

Sainsburys
Phillips of Britstol™
01403 222 600



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