It’s rhubarb season! Well, actually, the season is about to wrap up, and I am just a little behind in getting this posted! Here in the Pacific Northwest, rhubarb begins to show up in farmer’s markets and grocery stores in April and lasts until late June or early July. Unlike other seasonal vegetables that are…
Category: Jam
Moraba Havij – Carrot jam
Who doesn’t love spreading a healthy dose of homemade jam on toasted and buttered crusty bread? For some, there may be something strange about jam that’s made without fruit, but I would encourage anyone to try this brightly orange-colored and flavorful carrot jam. Making jam is an age-old tradition in Iran (and the rest of…
Moraba-ye Beh – Quince jam with rosewater
Let there be jam! Homemade jams are such an integral part of Persian culture and cuisine. Quince is one of those rare and sometimes underappreciated tart and crisp fruits that are best enjoyed either cooked in a stew or made into a jam. Quince is an ancient fruit that finds its origin in the Mediterranean…