Chapter 1
Sacred gourds and ancestral grains of the Americas
Chapter 2
Mooncakes and mountain chestnuts of East Asia
Chapter 3
Grape must and orchard gold in Europe
Chapter 4
Pomegranates and golden quinces of the Middle East
Ch 4 · Pomegranates and golden quinces of the Middle East
alicecooks Persian cooks traditionally serve fesenjan, a rich walnut and pomegranate stew, during the autumn harvest and Yalda Night winter solstice celebrations.
Quiz
What two primary ingredients give the Persian stew fesenjan its signature dark color and rich, tangy flavor?
Quiz
On which ancient Iranian festival celebrating the winter solstice and autumn harvest is fesenjan traditionally served?
alicecooks Poaching quince in cinnamon and sugar balances rich, slow-braised Moroccan meats.
Quiz
What is the Arabic name for quince, a fruit heavily featured in Moroccan autumn tagines?
Fun Fact
Quince transformation: Raw quince is incredibly sour and woody, but slow-cooking turns it sweet, tender, and a brilliant ruby red.
Quiz
What cooking technique is used in kabak tatlısı to make the pumpkin slices firm and translucent rather than mushy?
Quiz
What creamy, savory topping is traditionally drizzled over the Turkish pumpkin dessert kabak tatlısı?
Glossary
quince (noun)
A hard, yellowish pear-shaped fruit that is typically cooked before being eaten. Persian cooks simmer this tart fruit with meat to prepare a traditional autumn stew called khoresh.
A hard, yellowish pear-shaped fruit that is typically cooked before being eaten. Persian cooks simmer this tart fruit with meat to prepare a traditional autumn stew called khoresh.
Quiz
What distinctive, earthy spice gives the Levantine rice pudding meghli its signature brown color and warm flavor?