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servings:

This roast owes its crackly, burnished skin to a glaze of pomegranate molasses, which also infuses the gravy it's served with. Serve this with our Pistachio-Pomegranate Pilaf.

• 1 goose (10 to 12 pounds)
• 1 tablespoon coriander seeds
• 2 teaspoons cumin seeds
• 2 tablespoons sesame seeds
• Coarse salt and freshly ground pepper
• 3 ounces (4-inch piece) ginger, cut in half
• 4 garlic cloves, crushed
• 6 scallions, ends trimmed
• 1 navel orange, quartered
• 1 pound mixed vegetables, such as leeks, carrots, onions, potatoes, and celery, cut into large pieces
• 1 cup water
• 5 tablespoons pomegranate molasses
• 1/2 cup cream sherry
• 1 cup pomegranate juice
• 2 cups homemade or low-sodium store-bought chicken or vegetable stock
• Pomegranates, for garnish

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