STUFFED BEETS

The combination of the beets’ and pomegranate sauce’s sweetness with the tangy dried Persian limes is incredibly powerful.

Makes eight servings.

8 medium beets

Filling:

2 Tbsp. olive oil

1 onion, chopped finely

1/8 tsp. turmeric

2 cups cooked freekeh

1 cup cilantro, chopped finely 1 cup parsley, chopped finely 1 cup scallion, chopped finely 1 tsp. ground chili pepper

½ cup zereshk currants (Persian raisins – available in spice shops)

1 tsp. salt

Ground black pepper

Sauce:

2 cups chicken soup or water 3 heaping Tbsp. pomegranate

sauce

3 Persian limes, slightly crushed 1 quince, de-seeded and quartered

1 Tbsp. zereshk (dried Persian raisins – available in spice shops) Salt

Ground black pepper

Peel the beets. Lop off the top of each one and set it aside to be used later to cover stuffed beets. Scoop out insides of beets.

To prepare the filling, heat olive oil in a medium frying pan. When the oil is hot enough, add the onion pieces and fry them for 5-6 minutes until they turn golden brown. Add the turmeric, mix and then transfer to a bowl. Add the freekeh, cilantro, parsley, scallion, chilies and zereshk. Season with salt and pepper. Mix well.

To prepare the stuffed beets, fill them with the mixture and then cover them with cut-off tops. (Alternatively, you can cover them just prior to serving.)

To prepare the sauce, add the soup or water, pomegranate sauce, Persian limes, quince pieces and zereshk to a pot. Mix well. Bring to a boil and cook for five minutes. Season with salt and pepper.

Place the beets inside the sauce and cover the pot. Lower the flame and cook for one hour. Uncover the pot and cook another 20 minutes until sauce thickens. Taste and adjust seasoning.