Ripe avocados are becoming more and more readily available, but if yours need more ripening, place them in a brown paper bag with an apple or banana and keep in a warm place to quicken the process. Once they’re ripe, they can be stored in a plastic bag in the fridge for a couple of days.
If you can’t serve the guac immediately, hold off on garnishing with the pomegranate seeds. You can store the guacamole for a little while by pressing a piece of plastic wrap directly onto the surface of the guac so that it isn’t exposed to air. Chill until ready to serve. Exposure to the air will cause the guac to turn brown, but just scrape off any discolored parts. It’s still fine. Garnish with the pomegranate seeds just before serving.
The whole cilantro plant, including the roots, can be used in cooking. Most recipes call for just the leaves, but the stems have a lot of flavor as well and can add texture to the final dish.