EditorialCassoulet-style dish of lamb shanks and beans is complemented by a persimmon and pomegranate salad, in New York, Nov. 28, 2022. Food styled by Hadas Smirnoff. (David Malosh/The New York Times)
EditorialRoasted mushrooms with smoky pomegranate sauce in New York, Nov. 4, 2022. Food styled by Barrett Washburne. (Christopher Testani/The New York Times)
EditorialFrom left, glazed carrots with miso and sesame; warm kale salad with walnuts and pomegranate; and creamy chard with ricotta, parmesan and bread crumbs, in New York in October 2022. Food styled by Simon Andrews. (Christopher Simpson/The New York Times)
EditorialFoods for Yalda include, clockwise from top: pomegranates; hogweed to sprinkle on pomegranate seeds; baslogh (soft and chewy rosewater-infused walnut sweets); ajeel (mixed nuts, seeds and dried fruit); rice cookies and watermelon, in San Francisco, Nov. 30, 2021. (Max Whittaker/The New York Times)
EditorialA pear poached in red wine and finished with pomegranate seeds, in New York, Sept. 28, 2021. Food styled by Simon Andrews. (David Malosh/The New York Times)
Editorial"Every ethnic group must tightly bind together like the seeds of a pomegranate," reads a propaganda poster quoting China’s leader, Xi Jinping, at a restaurant in Yarkand, in the Xinjiang region of China, on Aug. 5, 2019. (Gilles Sabrié/The New York Times)