For many years, I was fortunate to work with someone who was from Persia. He was the GM and made the distinction between Persia and Iran. He was also a great chef and would sometimes hand me a list and would do the specials for the night. Persian Beef Kabobs, Fattoush Salad, Basmati Rice with Buttered Saffron, Braised Beef with Beans, and Pomegranate Molasses Chicken were some of the dishes he would cook. All had incredible flavor. Mentioning the Pomegranates (24710-30/36 ct, 27607-6 ct), he had a technic of juicing them that I never seen before. I would sit there and knock out the Arils for a topping on a Frisée salad, I like the sweet crunch of the aril. His technic was to squeeze and roll the pomegranate until is was soft, then proceed to bite a small hole in the side whereas he would drink the juice straight out of the fruit. He brought him back to Persia and his youth.