re: #1026 jcm

In Iran we get tons of pomegranates in season, I love ‘em, but $2 a pop? One of my favorite recipes is chicken in a walnut pomegranate sauce over rice (submitted for the next cookbook).

Also sounds very good.

My culinary plans this weekend involve simplicity. The butcher has been displaying rainbow trout fillets for the last couple of weeks, and they’re calling to me. A light brushing of olive oil, salt and some freshly ground pepper, on the hottest grill I can manage for a couple minutes per side, with a light squirt of fresh lime juice, and I’m good. Maybe get the wife to do some au gratin potatoes on the side.