The Persianrecipe's

for your health

By Maryam Tabibzadeh

The author of "Persian Dreams"www.persiandream.org

"Your food is your Medicine

Your Medcine is your food"

Abo ali Sina"The famous Persian Doctor"

Recent research after research have shown that Abo Ali Sina was right in

this aspect and different food would make a difference on our lives and our

health. This e-book will bring you an introduction to a rare fruit which had

gotten the attention of so many scientist these days. After knowing the fruit

and it's benefits. I will give you the recipe's which will delight you for their

uniqueness and their marvelous taste.

This rare fruit is Pomegranate:

The pomegranate is an ancient fruit with a rich history in myth, symbol, art, medicine andreligion.

It has always been an important part of the Middle Eastern diet. Until recently, however,

pomegranates were something of a seasonal novelty in the West. Then medical studies

suggested what the ancients believed and Middle Easterners probably take for granted:

Pomegranates are really good for you. And thus, instant celebrity.

.

Scientists say the leathery-skinned, orange-sized fruit with the sweet-tart juice may helpwith heart disease,

cancer and problems associated with aging. It's loaded with antioxidants, vitamins,potassium, folic acid and iron.

Pomegranates are the new super food. Green tea and red wine, which have fewerantioxidants than pomegranates,

are yesterday's health news.

The popularity of pomegranates, which are native to Iran, may have been delayed in theWest because it is such

a labor-intensive fruit. Beneath its tough but thin skin, each pomegranate holds hundredsof tiny seeds encased in

translucent ruby pulp. Bitter, inedible membranes hold the seeds, and getting the seedsout can be a struggle --

although it doesn't have to be (see left).

Since the pomegranate's health profile has risen, though, more people are willing to makethe effort. And what they

find is a fruit with many uses. The seeds can be sprinkled into a green salad for color andcrunch, or used in baked

goods, soups, sauces and ice cream. You also can just put a bunch of them in a bowl touse as a centerpiece.

Most U.S. pomegranates are grown in California, and they're in season right now. Lookfor fruit that is heavy for

its size and has bright, unblemished skin. Pomegranates can be kept in the refrigerator forup to two months, or in a

cool, dark place for up to a month.

Pomegranates are the fruit of a small, bushy tree and are used extensively in MiddleEastern cooking.

One of the most famous pomegranate dishes is the traditional Persian fesenjan, a stew ofduck or

chicken, pomegranates and walnuts. Like many Middle Eastern dishes, fesenjan calls forpomegranate

juice or syrup. Once available only in ethnic markets, such products now are found inmore mainstream

markets.

In her book In a Persian Kitchen, Maida Mazdeh writes, "I always connect fesenjan withthe winter season.

Grandmother used to say, 'Fesenjan is hot, therefore one shouldn't eat it in summer time.'Persians divide food

into two categories … some foods should be eaten in summer time because they have acooling effect and others

should be eaten in winter because they have a warming effect."

Pomegranate soup is one way to enjoy the fruit's warming effects; it uses either the juiceor seeds.

One of the earliest cultivated fruits, the pomegranate has been traced back as far as 3,000B.C.

Some scholars even suggest that it was a pomegranate, not an apple, that tempted Eve.

In their long history, pomegranates have been linked to health, fertility and rebirth.

They figure prominently in many religions and are found in art and literature.

King Tut and other ancient Egyptians, for example, were buried with pomegranates inhopes of a second life.

The fruits are said to have been a favorite of the prophet Muhammad, and in Islam, thegardens of paradise

hold pomegranates.

In the Judeo-Christian Bible, Moses tells the Israelites they are going to a land ofpomegranates (among other things.)

Paintings often show the Virgin Mary or the infant Jesus holding a pomegranate. TheGreek goddess Persephone's

After opening the pomegranate by scoring it with a knife and breaking it open, the arils(seed casings) are separated from the skin (peel) and internal white supporting structures

(pith and carpellary membrane). Separating the red arils can be simplified by performingthis task in a bowl of water, whereby the arils will sink and the white structures will floatto the top. The entire seed is consumed raw, though the fleshy outer portion of the seed isthe part that is desired. The taste differs depending on the variety of pomegranate and itsstate of ripeness. It can be very sweet or it can be very sour or tangy, but most fruits liesomewhere in between, which is the characteristic taste, laced with notes of its tannin.

Health benefits described by wikipedia.org

Providing 16% of an adult's daily vitamin C requirement per 100 ml serving,pomegranate aril juice is also

a good source of the B vitamin, pantothenic acid, potassium and antioxidantpolyphenols. Overall, however,

pomegranate is not a significant source of nutrients.

The most abundant polyphenols in pomegranate juice are the hydrolyzable tannins calledpunicalagins shown

in 39 peer-reviewed research publications over 1990-2007 (August) to have potent free-radical scavenging

ability in laboratory studies.[16] Antioxidant punicalagins absorb into the human bodyafter consumption of

pomegranate extracts,[17] and an ex vivo study of human plasma after consumption of apomegranate

extract standardized to punicalagins indicated an average 32% increase in plasmaantioxidant capacity.[18]

Many food and dietary supplement makers have found advantages of using pomegranateextracts (

which have no sugar, calories, or additives), instead of juice, as healthy ingredients intheir products.

Many pomegranate extracts are essentially ellagic acid which absorbs into the body afterparent molecule

punicalagins are hydrolyzed.

In preliminary laboratory research and human pilot studies, juice of the pomegranate hasbeen found effective

in reducing heart disease risk factors, including LDL oxidation, macrophage oxidativestatus, and foam cell

formation,[19] all of which are steps in atherosclerosis and cardiovascular disease. Tanninssuch as punicalagins

have been identified as the primary components responsible for the reduction ofoxidative stress which led to

these risk factors.[20] Pomegranate has been shown to reduce systolic blood pressure byinhibiting serum

angiotensin-converting enzyme (ACE).[21]

Metabolites of pomegranate juice ellagitannins localize specifically in the prostate gland,colon and intestinal

tissues of mice,[22] leading to speculation that pomegranate juice may be effective againstprostate cancer

[23][24] and osteoarthritis.[25] In 2007, five clinical trials in the United States and Norwaywere conducted

to examine the effects of pomegranate juice consumption on parameters of prostatecancer or prostatic

hyperplasia, diabetes or lymphoma.[26]. The studies have not concluded (December 2007)but interim

reports released to the public media were that pomegranate juice may slow onset ordevelopment of

prostate cancer (above). Containing polyphenols which inhibit estrogen synthesis,pomegranate seed

oil was effective against proliferation of breast cancer cells in vitro.[27]

The lists the pamagranate Medicinal properties

Phytochemicals site describes that The pomegranate has been traditionally used asmedicines in many countries

DiarrhoeaPomegranate juice is a mild astringent, used to treat diarrhoea, and reduces some fevers.

Anti-parasitesThe root bark is used to treat intestinal parasites, mainly tapeworm. The alkaloidsnarcotise the tapeworms so

they lose their grip to the intestinal wall and are expelled. These alkaloids are also verytoxic so they should no

t be used for self-medication.

AntioxidantPomegranate contains many phytochemicals with antioxidant action, such as ellagic acid.Ellagic acid has

anticarcinogenic, antiatherogenic and antifibrosis activity.

Skin Whitening !Studies have shown that ellagic acid can suppress UV-induced skin pigmentation whenapplied topically

or when administered orally. Mineka Yoshimura and colleagues have shown in theirstudy "Inhibitory Effect

of an Ellagic Acid-Rich Pomegranate Extract on Tyrosinase Activity and UV-inducedPigmentation"

(Bioscience, Biotechnology, Biochemistry, 2005) that pomegranate extract has skin-whitening property.

This effect was probably caused by the inhibition of proliferation of melanocytes andmelanin synthesis.

Pomegranate juice is a popular drink in the Persia, and is also used in Persian cuisine;

Pomegranate Soup:2 large eggplant2 tablespoons olive oil3 0r 4 stems of Basel and mint4 cup pomegranate Juice (not from concentrated)5 one pound walnutWhole wheat pita bread

Salt

Cut eggplant into 1/4 inch slices and place on paper towels. Sprinkle slices with salt,weight them

down with heavy plates or a board for 30 minutes, then pat them dry with paper towels.

Lightly brush with olive oil and place eggplant slices on grill. Grill them for 3 minutes oneach side,

or until they are lightly browned on both sides. Remove from grill and arrange theeggplant overlapping on a serving dish. Cook it for 20 minute.

While the eggplant is cooking wash the mint and Basel, take the stems out add the walnut

and in a food processor crush and mix them together. add it to the pomegranate Juice.

In a non-metallic bowl, combine the walnut paste and pomegranate Juice. Cut Pita bread

to small pieces and mix it with the Juice. add the eggplant and enjoy. Serves 6.

Pomegranate Meatball Soup

SOUP BASE3 large leeks6 tablespoons butter3 quarts chicken stock1/2 cup lentils, rinsed1-1/2 cups pomegranate juice1/2 cup raw rice2 cups carrots- cut1 cup parsley, minced2 cups fresh spinach1 tablespoon fresh mint1 tablespoon fresh coriandersalt and pepper

MEATBALLS1-1/2 pounds lean ground beef3 garlic cloves, minced1 tablespoon butter2 tablespoons fresh mint, minced1/2 teaspoon ground cumin1/2 cup pomegranate seeds1/4 cup butter

Saute the garlic cloves and 1 tablespoon butter in a small skillet over moderately highheat. In a bowl combine

the ground beef, mint, cumin, and garlic. Mash the mixture with a wooden spoon or usehands until smooth and

pasty. Carefully work in the pomegranate seeds. Form 1/2 inch balls and place in hotskillet with 1/4 cup butter.

Cook meatballs until lightly browned and transfer them with a slotted spoon to papertowels to drain.

Wash and mince the white parts of the leeks and put in a large flameproof enameledcasserole with 6 tablespoons

of butter. Cook over moderately low heat for 10 minutes, or until they are soft andgolden. Add the chicken stock,

lentils, and salt and pepper to taste. Simmer the mixture, covered, for 45 minutes. Skimthe froth, add pomegranate

juice, parsley, carrots, rice and meatballs and continue to simmer, covered, for 20 moreminutes. Wash, trim, and

chop the spinach and add to soup for the last 5 minutes of simmering. Ladle into heatedbowls and sprinkle with

fresh mint and coriander.

Serves 6.

Chicken with Pomegranate and Walnuts (Fesenjon)

2-3/4 pound fryer chicken2 cups walnuts, finely chopped3 tablespoons shortening

3-1/2 cups water1/2 teaspoon poultry seasoning1 teaspoon salt1/2 teaspoon cinnamon1/2 teaspoon pepper2 teaspoons lemon juice1 large onion, finely chopped1 cup fresh pomegranate juice3 teaspoons butter2 teaspoons tomato sauce1 teaspoon sugar

Prepare chicken for frying. Saute chicken with poultry seasoning in shorteninguntil light brown,

set aside. In a large pot saute the onion in 3 teaspoon butter until golden brown.Add tomato sauce

and saute for a few minutes. Add walnuts to the onions and saute over meduimheat about 5

minutes, stirring constantly. Add water, remaining seasonings, lemon juice, andpomegranate syrup.

Cover and let cook on low about 35 minutes. Taste the sauce and add sugar ifneeded. Arrange

browned chicken pieces in the sauce, cover and let simmer 20-25 minutes.Serve over white rice.