Ryan Liebe of The New York Times. Food stylist: Barrett Washburn.

Khoresh morgh nardooni (also known as anar mosama) is a strong-flavored dish from the northern provinces of Iran. This is great for Shab-e Yalda, Iran’s winter solstice celebrations or any holiday celebrations. The pomegranate in Yalta symbolizes the red dawn: the appearance of light and brighter days. Here, the combination of pomegranate molasses and pomegranate seeds shows the various ways this fruit is used in Iranian cuisine. Although not traditional, some preparations, such as this one, use tomato sauce to add depth and vitality. Eat it with Persian rice, fresh herbs, radishes and green onions.  

Features: Use pomegranate to welcome a better day in Yalta. 

1 hour, plus soaking and cooling

1 hour and 15 minutes, plus frozen dough

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