YOGURT AND POMEGRANATE DIP WITH CILANTRO
1 large ripe pomegranate
2 cups chilled plain yogurt
2 green onions, finely chopped
1/4 cup finely chopped fresh cilantro
fresh mint sprigs, for garnish
Cut the pomegranate in half crosswise and lift out the seeds in sections, then pull the seeds off the membranes. In a medium bowl, combine the yogurt, scallions, and cilantro. Gently fold in all but 2 tablespoons of the pomegranate seeds. Garnish with mint sprigs and the reserved pomegranate seeds. Serve with warm pita bread or steamed vegetables.
There is an important pomegranate in Peter Greenaway's The Draughtsman's Contract.
In our sensuality and creativity, we remember the commons.