Brussels Sprouts, by way of Beirut

1.25 lb Brussels Sprouts, rinsed, quartered, and *thoroughly* dried

olive oil

1/2 C yogurt (thick Greek-style or plain, as you prefer)

4 Tbsp pomegranate syrup (pomegranate juice, reduced to a thick syrup)

4 Tbsp crumbled toasted walnuts

8 Tbsp Sliced Seedless Green Grapes

Ground coriander seed, black pepper, salt (about 1/2 tsp) and sherry vinegar, to taste

Handful pomegranate seeds

Mix the yogurt with the ground coriander seed and black pepper.

Deep fry the Brussels sprouts or sear the cut sides in a pan until well browned - almost burnt - or toss with olive oil and roast in the oven at 500 degrees Fahrenheit until crispy. The Brussels sprouts should still be green with browned outer leaves when cooked. Toss with salt and sherry vinegar.

Stir together until completely coated the Brussels sprouts, spiced yogurt, walnuts and grapes, then swirl in the pomegranate syrup so it looks kind of like a ribbon winding through the dish, garnish with pomegranate seeds and serve warm.