Beneath the holy mountain Croagh Patrick, in damp and lovely County Mayo, sits the small, sheltered village of Ballinacroagh. To the exotic Aminpour sisters, Ireland looks like a much-needed safe haven. It has been seven years since Marjan Aminpour fled Iran with her younger sisters, Bahar and Layla, and she hopes that in Ballinacroagh, a land of “crazed sheep and dizzying roads,” they might finally find a home.
From the kitchen of an old pastry shop on Main Mall, the sisters set about creating a Persian oasis. Soon sensuous wafts of cardamom, cinnamon, and saffron float through the streets–an exotic aroma that announces the opening of the Babylon Café, and a shock to a town that generally subsists on boiled cabbage and Guinness served at the local tavern. And it is an affront to the senses of Ballinacroagh’s uncrowned king, Thomas McGuire. After trying to buy the old pastry shop for years and failing, Thomas is enraged to find it occupied–and by foreigners, no less.
But the mysterious, spicy fragrances work their magic on the townsfolk, and soon, business is booming. Marjan is thrilled with the demand for her red lentil soup, abgusht stew, and rosewater baklava–and with the transformation in her sisters. Young Layla finds first love, and even tense, haunted Bahar seems to be less nervous.
And in the stand-up-comedian-turned-priest Father Fergal Mahoney, the gentle, lonely widow Estelle Delmonico, and the headstrong hairdresser Fiona Athey, the sisters find a merry band of supporters against the close-minded opposition of less welcoming villagers stuck in their ways. But the idyll is soon broken when the past rushes back to threaten the Amnipours once more, and the lives they left behind in revolution-era Iran bleed into the present.
Infused with the textures and scents, trials and triumph,s of two distinct cultures, Pomegranate Soup is an infectious novel of magical realism. This richly detailed story, highlighted with delicious recipes, is a delectable journey into the heart of Persian cooking and Irish living.
From the Hardcover edition.
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|Title of eBook: Pomegranate Soup|
|Release Date: 12-18-2007|
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|Publisher: Random House Publishing Group|
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For Marjan Aminpour, the fragrances of cardamom and rosewater, alongside basmati, tarragon, and summer savory, were everyday kinds of smells, as common, she imagined, as the aromas of instant coffees and dripping roasts were to conventional Western kitchen corners.
Despite having been born in a land of ancient deserts, where dry soil mingled with the crumbled remains of Persepolian pillars, Marjan had a great talent for growing plants. She had learned from an early age how to tempt the most stubborn seedlings to take root, even before she could spell their plant names in Farsi. Guided by the gentle hands of Baba Pirooz, the old bearded gardener who tended the grounds of her childhood home, young Marjan cultivated furry stalks of marjoram and golden angelica in dark mounds of earth. The dirt drew its moisture from melted mountain snow, which trickled down from the nearby Alborz into Tehran’s wealthier suburbs, before flowing into the Aminpours’ large octagonal fountain. Bubbling at the center of the walled garden, the pool was lined with turquoise and green Esfahani tiles.
While Marjan trained her eye to spot the first yellow buds of tarragon, or to catch a weed’s surreptitious climb up the stalk of a dill plant, Baba Pirooz would recount the long line of celebrated gardeners who had been born on Persian soil. “Avicenna,” Baba Pirooz began, clearing his throat, “Avicenna was the most famous plant lover of them all. Did you know, Marjan Khanoum, that this wise physician was the first man ever to make rosewater? He squeezed the soft petals for their oils then bottled the precious liquid for the world