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.
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Born in Tehran, Iran, Marsha Mehran escaped the Revolution with her family. She has since lived in such diverse places as Buenos Aires, The United States, Australia and Ireland. Her first novel, Pomegranate Soup was an international bestseller, and her second novel, Rosewater and Soda Bread, continues the adventures of the three Aminpour sisters. She lives in New York, where she is busy spinning more tales.Excerpt. © Reprinted by permission. All rights reserved.:
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 to enjoy. What a Persian, what a man!” the old gardener would exclaim, pausing only long enough in his lectures to ignite the strawberry tobacco he smoked in a knobby little pipe.
As an adult, Marjan carried the warm memories of Baba Pirooz and her childhood garden with her wherever she went. Not a day passed by that she was not on the lookout for some mound of soil to plunge her fingers into. Using her bare knuckles, engraved with terra-cotta dust and mulch, she would massage her chosen herb or flower into the soil’s folds, whispering loving encouragements along the way. And no matter how barren that slice of earth had been before, once Marjan gave it her special attention, there was no limit to all that could blossom within its charged chambers.
In the many places she had lived—and there had been quite a few in her twenty-seven years—Marjan had always planted a small herb garden, consisting of at least one stem each of basil, parsley, tarragon, and summer savory. Even in the gloomy English flats she and her sisters had occupied for the last seven years since leaving Iran, Marjan had successfully grown a rainbow of cooking herbs in the blue ceramic flowerpots lining her kitchen windowsill. Always the consummate professional, she could not be tempted to give up planting by any amount of rain.
Marjan tried to keep her past perseverance in mind now as she stood in the old pastry shop’s kitchen mixing a second batch of dolmeh stuffing. She wished she’d had more time to cultivate a healthy ensemble of fresh tarragon, mint, and summer savory to add to the dolmeh that she and her younger sisters, Bahar and Layla, were making. Perhaps if she had planted something here in Ballinacroagh, she could have avoided the anxieties that were now creeping up her spine. But then, Marjan reminded herself, it was best not have such regrets, especially when she couldn’t do anything about them. There was still one more batch of the stuffed grape leaves to go—not to mention a half dozen other mouth-watering delicacies—and Time, that cantankerous old fool, was not on her side.
The Babylon Café was set to open in less than five hours. Five hours! In this new town whose name she could hardly pronounce, let alone spell. Ballinacroagh. Ba-li-na-crow. A whole town full of people who would come to taste her fares with questioning eyes and curious tongues. And unlike her other stints in the kitchen, this time she would be responsible for everything.
Marjan’s heart quickened as she browned the ground meat and onions together over the low, dancing flame. The satisfied pan hissed as she introduced dried versions of her precious herbs, the only sort she had been able to buy at such late notice. Even in Iran, there had been times when Marjan had had to resort to cooking dolmeh with dried herbs. By soaking them overnight, she had discovered, they worked almost as well as their fresher relatives. Using her entire torso, Marjan mixed the herbs with the cooked rice, fresh lime juice, salt and pepper. She stirred with all her might despite the unrelenting ache in her shoulders, for such strong rotations were necessary to the dolmeh’s harmony.
Pausing to rub her tired arms, Marjan glanced across the kitchen at her sister Bahar, who was rolling up the first batch of dolmeh. With her wide and piercing eyes, Bahar always looked intense when she worked with food—as if her life depended on whichever vegetable or herb was being sacrificed on the chopping block before her. Surprisingly, of the three Aminpour sisters, it was petite Bahar who possessed the greatest upper arm strength. Fragile in most every other way, Bahar had shoulders and arms that were as powerful as those of a man twice her size, which came in handy whenever jars needed to be opened or there was mixing to be done.
Marjan picked up the wooden spoon and returned to the dolmeh. Her sister looked too busy now to help her beat the remaining stuffing, for not only was Bahar concentrating on rolling her own grape leaves but she was also keeping Layla’s work in check. No matter how many times Marjan was reminded of the differences in her younger sisters’ personalities, there was nothing like the simple act of rolling dolmeh to show her how poles apart Bahar and Layla really were.
Bahar, guided by a stern inner compass, smartly slapped each grape leaf (vein side up) on the chopping block. It was a consistent, methodical march that started with a no-nonsense scoop of stuffing with her left hand, followed by a skilled right-handed tuck of the grape leaf. Then, bringing the dolmeh to a clean surrender, she briskly rolled the grape leaf from the bottom up. Despite her rather gruff manner, Bahar’s method for rolling dolmeh was always successful; she ensured that her little bundles of good fortune were secure on the road up, lest all that she had gathered should fall asunder.
Rolling was always where Layla faltered, for her method was more carefree and altogether too trusting. Although Marjan and Bahar demonstrated the right way endless times, Layla would still leave her dolmeh vulnerable to the elements. One could always tell which bundles were hers, for if neither of her older sisters was quick enough to catch the spill of stuffing, rerolling the grape leaf while shaking her head, the moment of truth came forty-five minutes later with the opening of the oven door. Among the neat, aromatic green fingers expertly tucked by Marjan and Bahar would be the younger girl’s unmistakable burst parcels of golden filling. And for some strange reason, they always smelled of Layla’s signature scent—rosewater and cinnamon.
It was a familiar enough smell, this faint perfume that accompanied Layla’s every move, but odd for a recipe that did not contain either ingredient. The cinnamon-rose dolmeh never really surprised her sisters, though. Layla had a way of raising expectations beyond the ordinary.
when thomas mcguire’s spits and curses hit the pavement outside the old pastry shop, Bahar was in the middle of removing a ready tray of dolmeh from the oven. After forty-five minutes they were as perfectly symmetrical as the greatest Persian carpets, the tray a clean loom upon which the stuffed grape leaf fingers were lined in even clusters and patterns. Although the kitchen was at the back of the shop, the sound of Thomas’s vulgar excretions carried clearly to Bahar’s sensitive ears. Gasping with surprise, she reached for the hot tray of dolmeh with bare hands and paid dearly for her distraction with the start of smoking blisters.
“Quick! Get under the cold water! Layla—aloe vera! Bahar, stop squeezing your thumb like that!” Marjan yelled, pushing her sister toward the sink. As the eldest of the three, Marjan was accustomed to directing her sisters in emergencies.
Bahar shuddered as the cold water ran over her scorched thumb. In the upstairs flat, a small one-bedroom residence that the Delmonicos had used as an office and storage area, Layla scrambled through open cardboard boxes looking for the green bottle of soothing gel.
“I can’t find the aloe! Are you sure you packed it?” she yelled down to the kitchen.
“Yes!” Marjan hollered. “Look in the small box that says ‘Miscellaneous’!”
“Don’t worry. It’s stopped already. See? I’ll just put an ice cube on it,” said Bahar, sticking out her hurt thumb so Marjan could see the rising welts.
Bahar tried to put on a brave face, but inside she felt a lot like that thumb of hers. Born, as her name indicated, on the first day of the Persian spring, she had the superstitious nature of people whose birthdays fall on the cusps of changing seasons. She was forever looking over her shoulder for fear that she had stepped on cracks or wandered under a ladder. Bahar’s inherent nervousness had escalated to a deeper malaise in recent years, the result of unspeakable events that had left indelible scars. Although her neurotic tendencies often irritated the more hardy teenager Layla, Marjan’s heart just softened a bit more every time she saw her sister jump so.
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Book Description Random House, 2005. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: "Few novels have such charm, such fusion. Marsha Mehran takes one of the great staples of literature, food and its creation, and makes it the vehicle of a delightful, subtle fairytale. With a deep understanding of opposites such as whimsy and poignancy, she delivers a moving and very amusing enquiry into whether differences between peoples exist at all. " -- Frank Delaney, author of Ireland "Pomegranate Soup is glorious, daring and delightful. I adored the Iranian sisters, Marjan, Bahar and Layla, who are looking to build a life, start a business and find love in a place so far from home. Ireland has never been more beautiful -- the perfect setting for this story filled with humor, hope and possibility." --Adriana Trigiani, author of Rococo Recalling James Joyce's Dubliners, this first novel by Mehran (who was born in Iran but now lives in Ireland) centers on the inhabitants of a small Irish town. When three Iranian sisters move into the former bake shop and open a Middle Eastern caf , turmoil erupts. The quirky and wonderfully fleshed-out characters who make up the populace of Ballinacroagh align with either the sisters and their exotic delicacies or the town bully, Thomas McGuire, who attempts to put them out of business. From the young and lovely Layla to resident gossip Dervla Quigley, these characters come to life; they're as uniquely simple or as deeply complex as the dishes that eldest sister Marjan concocts-recipes included! Personal demons and questioned loyalties play out like a movie on the page (think Joanne Harris's Chocolat), making the reader feel like an eyewitness to all the events. A satisfying summer read or book club pick; highly recommended. Library Journal "Books Best Read With a Helping of Fairy Dust: Three sisters who have fled their native Iran set up a Persian cafe in their new home, the tiny town of Ballinacroagh, Ireland. After initial suspicion, the townsfolk learn to love the shop with its spicy fragrances and exotic foods. Marsha Mehran describes the food in mouthwatering detail--with a dash of magic realism." -- The Chicago Tribune To give the reader a better appreciation for the pivotal role of food in the novel, Mehran includes recipes for some Iranian specialties: stuffed grape leaves, elephant ear pastries, and the title's pomegranate soup. Stark contrasts between the sisters' lives in Iran and Ireland and between the Irish and Persian cultures energize Mehran's tale. Mark Knoblauch -- Booklist "In one bite, exotic pomegranates offer a bittersweet reminder of where you are and where you could be. Marsha Mehran is masterful in her exploration of the worlds of the familiar vs. the unfamiliar, chuckling all the way." -- Rocco DiSpirito, celebrity chef and author of Flavor and Rocco's Italian American "Pomegranate Soup, a delightful debut novel, goes from Iran to Ireland and catches the flavors of both cultures through unforgettable scenes and characters. The three Aminpour sisters leaving Iran on the eve of the Revolution, opening a Persian restaurant in an Irish town, enchant us with their optimism and aroma of pomegranate soup, lingering beyond the pages." -- Nahid Rachlin, author of Foreigner and Veils "Vibrantly alive and populated with rich characters, this is a delicious first novel flavored generously with Persian spices and Irish temperaments. Marsha Mehran writes with a deft hand and a sparkling imagination." --Amulya Malladi, author of Serving Crazy with Curry<b. Bookseller Inventory # ABE_book_new_1400062411
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Book Description Random House, 2005. Hardcover. Book Condition: New. New item. Bookseller Inventory # QX-217-11-4237414
Book Description Random House, 2005. Hardcover. Book Condition: New. Bookseller Inventory # P111400062411