Sauté the onion and thyme in 2 tablespoons olive oil and 1/2 teaspoon salt until translucent. Add the rice, stir to coat and toast slightly. Add the wine and reduce by half. Add 10 cups water and 2 teaspoons salt; bring to a boil. Turn heat down to low and simmer about 40 minutes, stirring occasionally, until tender but still al dente. When the rice is almost done, stir continuously until all the liquid is evaporated. Stir in the butter and taste for seasoning.
Prepare fresh pomegranate arils, if necessary.* Reserve 1/4 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) While the rice is cooking, place the shallots, lemon juice and 1/4 teaspoon salt in a small bowl. Wait 5 minutes, and then whisk in the pomegranate molasses** and 1/4 cup olive oil. Stir in the fresh pomegranate arils, persimmon and parsley.
Grill the halibut over hot coals or medium-high heat on a gas grill. Plating: Spoon the rice onto 6 dinner plates and scatter the mizuna on top. Place the grilled halibut on the rice and spoon over the salsa. Serve this pomegranate recipe.
*To prepare fresh arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl.
**To make pomegranate molasses, combine 3 cups of POM Wonderful 100% Pomegranate Juice, 1/4 cup sugar and juice from one lemon and bring to a simmer. Reduce until a very thick syrup forms that can thickly coat the back of a spoon, then cool to room temperature.