In Iran, a cook is an ?shpaz, which literally translates to maker-of-?sh.  And cooking is ?shpazi or making-?sh. What in exactly is ?sh? Picture: thick hearty soups with a mixture of herbs and veggies and legumes and grains and sundry whatnots - somewhat akin to French potage. <br /> <br />Pomegranate & spinach ?sh, like most other types of ?sh, is a forgiving recipe (you do not have to be Swiss-watch-precise re the cooking time and you can play with the measurement of ingredients to some extent and substitute this for that within reason) and you’ll still be rewarded with a delicious and flavorful fare. Also in its favor: it is a one-pot construction with a short list of simple ingredients, the sole exotic exception being the pomegranate syrup. Mini meatballs (called koofteh yeh sar gonjeshky) are optional. I may skip the meatballs next time I make this recipe but the traditional garnish of sauteed garlic (sir ‘eh dagh) and dried mint (na’nah dagh), however, should not be dispensed with under any circumstances, as it adds an irresistibly glorious je ne sais quoi depth of flavor and aroma to the dish. <br /> <br />In conclusion:  this ?sh is a hearty, healthy and pleasurable fare (a mixture of tangy, leafy and earthy flavors) that is suitable either as a stand-alone meal or as a first course.

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