Middle Eastern | Saveur

Dolmeh (Persian Stuffed Grape Leaves)

Farideh Sadeghin — Mon, 18 Mar 2019 22:50:01 +0000

Photo: Doaa Elkady • Food Styling: Thu Buser

Grape leaves are stuffed with a beef, herb, and rice mixture in this slightly sweet version of Iranian dolmeh adapted from SAVEUR contributing editor Farideh Sadeghin’s dad. Feel free to make this recipe ahead, as the grape leaves taste best chilled and keep well in the fridge.

Makes: About 30

Time: 2 hours

Ingredients

¼ cup olive oil
1 cup finely chopped onion
2 garlic cloves, finely chopped
½ scallion, finely chopped
1 lb. ground beef
½ cup dill leaves, finely chopped
½ cup tarragon leaves, finely chopped
¼ tsp. saffron threads
Kosher salt and freshly ground black pepper
⅔ cup basmati rice, rinsed
⅓ cup green split peas
½ cup finely chopped parsley leaves
1 tsp. ground cinnamon
Grape leaves, rinsed and stems removed, for stuffing
½ cup fresh lemon juice
¼ cup sugar

Instructions

Make the filling: To a large pot over medium-high heat, add the oil. When it’s hot and shimmering, add the onion, garlic, and scallion and cook, stirring occasionally, until softened, about 4 minutes. Add the beef and cook, stirring and breaking it up with a wooden spoon, until browned, about 4 minutes. Stir in the dill, tarragon, and saffron and season to taste with salt and black pepper. Add the rice, peas, and 2 cups of water. Cover and cook until the water is absorbed, 35–45 minutes. Remove from the heat. Stir in the parsley and cinnamon.
Working with one grape leaf at a time, flatten the leaf and place about 2 tablespoons of the rice mixture in the center. Fold the bottom of the leaf over the filling, then fold in the sides and roll into a tight cylinder.
Place extra grape leaves over the bottom of a large pot, then tightly layer the dolmeh, seam-side down, on top. In a small bowl, stir together the lemon juice and sugar, then pour over the dolmeh. Cover tightly and cook over medium-low heat for 45 minutes. Set aside to cool before serving, preferably in the fridge for at least 4 hours or up to 5 days.

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Persian Tamarind-Stuffed Fish

Louisa Shafia — Mon, 18 Mar 2019 22:36:34 +0000

Matt Taylor-Gross

A luxurious whole fish preparation flavored with tangy tamarind and fragrant barberries, this festive dish is perfect for Nowruz, the Persian New Year. Find barberries in well-stocked Middle Eastern grocery stores or online.

Featured in “Whole Fish and Herby Eggs Are the Stars of My Nowruz Table.”

Makes: 4

Time: 1 hour 10 minutes

Ingredients

½ cup barberries
6 Tbsp. olive oil, divided, plus more for greasing
1 large onion, thinly sliced
½ cup whole raw almonds, coarsely ground
¼ cup tamarind paste
4 garlic cloves, finely chopped
⅓ cup finely chopped cilantro leaves
⅓ cup finely chopped parsley leaves
⅓ cup finely chopped tarragon leaves
4 trout, cleaned and butterflied
Kosher salt and freshly ground black pepper
Lime wedges, for serving

Instructions

To a small bowl, add the barberries and enough warm water to cover. Set aside to soak for 30 minutes, then drain.
To a large skillet over medium-high heat, add 3 tablespoons of the oil. When it’s hot and shimmering, add the onion and cook until light brown, about 10 minutes. Turn the heat to medium and continue cooking, stirring occasionally, until deep brown, about 30 minutes more.
Meanwhile, position two racks in the upper half of the oven and preheat to 375°F. Grease two baking sheets with oil and set aside.
Add the almonds, tamarind, garlic, and reserved barberries to the onion mixture and cook, stirring occasionally, until fragrant, about 10 minutes. Remove from the heat and stir in the cilantro, parsley, and tarragon.
Divide the trout between the prepared baking sheets and open them up skin-side down. Season with salt and black pepper. Spread about ½ cup of the stuffing from head to tail down one side of each fish and close the other side over the stuffing, tucking in any excess. Brush the skins with the remaining oil. Bake for 15 minutes. Turn the oven to broil and cook until the skins are golden, 3–4 minutes more. Transfer to a platter and serve with lime wedges for squeezing.

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Kuku Sabzi (Persian Herb Frittata)

Louisa Shafia — Mon, 18 Mar 2019 22:20:36 +0000

Matt Taylor-Gross

Green herbs are highly prized in Iranian cooking. At Nowruz, the Persian New Year, they become the focus of dishes like this frittata known as kuku sabzi. This version from chef and cookbook author Louisa Shafia is loaded with cilantro and parsley, plus toasted walnuts and dried rose petals. You can serve it warm or at room temperature; it’s great both ways.

Featured in “Whole Fish and Herby Eggs Are the Stars of My Nowruz Table.”

Makes: 6

Time: 35 minutes

Ingredients

3 Tbsp. olive oil
½ cup finely ground walnuts
2 tsp. crushed dried rose petals
2 garlic cloves, finely chopped
1 cup tightly packed cilantro leaves, finely chopped
1 cup tightly packed parsley leaves, finely chopped
1 bunch scallions, finely chopped
8 large eggs, lightly beaten
Kosher salt and freshly ground black pepper

Instructions

Position a rack in the center of the oven and preheat to 350°F. To a medium nonstick, heatproof skillet over medium heat, add the oil. When it’s warm, add the walnuts, rose petals, and garlic and cook, stirring occasionally, until fragrant, about 4 minutes. Stir in the cilantro, parsley, and scallions and continue cooking until wilted, about 2 minutes more. Pour in the eggs and season with salt and black pepper. Bake until the frittata springs back lightly when touched, about 15 minutes. Set aside to cool slightly, then transfer to a serving platter. Serve warm or at room temperature.

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Baghali Polo (Persian Dill and Fava Bean Rice)

Farideh Sadeghin — Thu, 19 Mar 2026 16:29:00 +0000

Photo: Doaa Elkady • Food Styling: Thu Buser

In this classic Iranian dish, fluffy basmati rice is layered with tender, buttery fava beans and grassy fresh dill, then steamed until a golden, crisp layer known as tahdig, meaning “bottom of the pot” in Farsi, forms. Brewed saffron water is also splashed between the layers for extra flavor and fragrance. Baghali polo is commonly served alongside braised lamb or a whole fish for Nowruz, the Persian New Year celebrating the first day of spring. If fava beans are difficult to find, lima beans are a great alternative. For best results, use a pot with a tight-fitting lid.

Makes: 4–6

Time: 1 hour 5 minutes

Ingredients

2½ cups basmati rice
Kosher salt
12 oz. thawed frozen shelled fava beans (1 lb. unshelled)
1 bunch dill, finely chopped (about ½ cup)
¼ tsp. finely ground saffron threads
1 Tbsp. olive oil
3 Tbsp. unsalted butter, cubed

Instructions

In a medium bowl, wash the rice by rinsing and draining it a few times until the water runs clear. Cover with water and set aside to soak for 2 hours, then drain.
Bring a large pot of generously salted water to a boil. Add the rice and cook until just tender, about 5 minutes. Drain, then transfer to a large bowl and stir in the fava beans and dill.
In a small heatproof bowl, stir together the saffron and ¼ cup of boiling water.
To a medium nonstick pot over medium-high heat, add the oil and enough of the rice mixture to completely cover the bottom of the pot. Add about 1 tablespoon of the saffron water and mix to combine, then gently press the rice mixture into an even layer. Keep layering the rice in the pot and drizzling on more of the saffron water until you’ve used up both.
Using the handle of a wooden spoon, poke 5–6 holes throughout the rice. Nestle the cubes of butter into the holes. Wrap a towel around the pot lid and cover. Cook until evenly browned along the edges, about 10 minutes. Turn the heat to low and continue cooking until the rice has steamed and is completely cooked through, about 50 minutes more. Remove from the heat, then run the entire bottom of the pot under cold water. Remove the lid and put a large plate on top. Quickly and carefully invert the pot to release the tahdig onto the plate. If it doesn’t release, simply scoop the rice onto the plate, remove the tahdig from the bottom of the pot, and serve it on top or on the side.

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3 Festive Eid Desserts by Way of Bahrain and New York

Zainab Shah — Tue, 17 Mar 2026 22:49:11 +0000

Doaa Elkady

Whether Dona Murad is celebrating Eid al-Fitr behind the counter at Librae Bakery, the New York City shop she cofounded, or at her parents’ home thousands of miles away in Bahrain, the rhythms and rituals of the holiday—and the multiple places she belongs to—stay with her. Borders, Murad suggests, often feel more rigid than the cultures that flow across them. This fluidity exists for ordinary people, even as war restricts physical movements and threatens day-to-day life. At Librae, Murad channels that cultural permeability into something communal and sustaining.

Doaa Elkady

Librae has many influences, owed to Murad’s Bahraini and Indian heritage, and as a result, the desserts feel at once familiar and surprising. The popular loomi babka is flecked with black lime—a typical ingredient in savory Middle Eastern, Persian, and Gulf dishes—and filled with lemon curd. (During the research phase for the pastry, Murad brought the black lime back from Bahrain in her suitcase.) A rose pistachio croissant is perfumed with rose water, an ingredient so ubiquitous across the Middle East and South Asia that it’s as integral to food as it is to skincare routines. A twice-baked croissant filled with chocolate and halva, the Middle Eastern sesame confection, is finished with black and white sesame seeds in a quiet nod to N.Y.C.’s black and white cookie.

Doaa Elkady

Served only on weekends at the bakery, this croissant is also inspired by Murad’s Eid mornings at home in Bahrain—before the doorbell rang and guests arrived for brunch, afternoon tea, or dinner. Her father would split warm flatbread from the local bakery, tuck slabs of halva (or, as it’s known in Bahrain, rahash) inside, and drizzle honey over top; it melted into something soft, sweet, and faintly nutty. It was the first of many delectable ways Murad’s family marked the end of Ramadan and 30 days of fasting. Murad took the elements of this beloved treat and did something a little different with it at Librae. “This is how we evolve and adapt our traditional foods for our tables,” she says. Garam masala and black lime share space in her pantry. Tahini finds its way into laminated Danish dough.

Doaa Elkady

This idea of evolving a traditional recipe is not new in Murad’s family. Her mother put her own spin on luqaimat, the sweet fritters popular across the Persian Gulf. “Every household makes things a little differently,” Murad says. “In mine, the luqaimat are drenched in floral honey instead of date syrup, and my mother adds ground fennel seeds to the batter instead of saffron or cardamom. She also adds a couple of tablespoons of yogurt.” Murad pauses and laughs a little before adding: “Don’t tell my mother I’m sharing this secret ingredient!”

Doaa Elkady

Murad is carrying this concept of varied and evolving traditional foods to her own Eid table this year with three different desserts: luqaimat with saffron date syrup (a departure from her mother’s recipe), halva swirl brownies, and a muhalabia Basque cheesecake. The rahash brownie is not, Murad is quick to clarify, an attempt to modernize the brownie itself. “A brownie is a brownie,” she says. Instead, the recipe is about using flavors to capture a moment in time or evoke a memory. By folding halva into dark chocolate and sesame, she creates a nostalgic dish for people who grew up with rahash, brownies, or, as often is the case at Librae, both. The result is less a reinvention than a translation—it’s a way of honoring a traditional Eid dessert through something that’s already beloved and understood.

Doaa Elkady

The muhalabia Basque cheesecake follows a similar logic. At Librae, the classic Basque cheesecake is already a fixture prized for its signature top and custardy center. For Murad, the dessert’s appeal lies in texture as much as flavor. “It’s beautiful because it’s creamy,” she says, describing the way its soft interior echoes the silkiness of muhalabia, the milk pudding perfumed with rose or orange blossom that often appears at celebrations in homes across the Middle East.

Though this year Murad is celebrating Eid at her parents’ home in Bahrain, when she’s in N.Y.C., her favorite place to be on Eid morning is behind the counter at Librae. “There’s something so sweet about seeing everyone in their traditional dress after prayers, enjoying one of our Eid specials together. I’m so grateful for those moments,” she says.

Recipes

Luqaimat With Saffron-Date Syrup

Doaa Elkady

Get the recipe >

Halva Swirl Brownies

Doaa Elkady

Get the recipe >

Muhalabia Basque Cheesecake

Doaa Elkady

Get the recipe >

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Luqaimat With Saffron Date Syrup

Dona Murad — Tue, 17 Mar 2026 22:47:36 +0000

Doaa Elkady

“Luqaimat are small, deep-fried dough balls soaked in date syrup, popular across the Persian Gulf and eaten during Ramadan and Eid al-Fitr. Their name comes from the Arabic word luqma, meaning “a bite”—luqaimat literally translates to “little bites.” They have crispy shells and soft centers, which makes it hard to eat just one!” —Dona Murad, founder of Librae Bakery

Featured in “3 Festive Eid Desserts By Way of Bahrain and New York” by Zainab Shah.

Makes: About 40

Time: 30 minutes

Ingredients

For the luqaimat:

1¾ cups all-purpose flour
2¾ tsp. sugar
2½ tsp. cornstarch
1 tsp. instant yeast
¼ tsp. fine salt
½ tsp. ground cardamom (optional)
1 Tbsp. labneh
Vegetable oil, for frying
1 Tbsp. plus 2 tsp. toasted sesame seeds

For the saffron date syrup:

¾ cup date syrup
Saffron threads

Instructions

Make the luqaimat: To a large bowl, add the flour, sugar, cornstarch, yeast, salt, and cardamom if desired and stir together with a silicone spatula until fully incorporated. While stirring, gradually add 1 cup of warm water until a thick, stretchy batter forms with no clumps remaining. Mix in the labneh. Add up to 3 tablespoons of additional water if needed, until slightly thicker than pancake batter. Cover the bowl with a damp kitchen towel and set aside at room temperature until the batter is bubbly and doubled in size, 45–60 minutes.
Meanwhile, make the saffron date syrup: To a small pot over low heat, add the date syrup and cook until heated through but not simmering, 3–4 minutes. Remove from the heat and whisk in a pinch of saffron. Set aside.
Into a large pot fitted with a deep-fry thermometer, pour 3–4 inches of oil and turn the heat to medium-high. When the temperature reaches 320–330°F, working in batches, use a tablespoon measure to carefully drop rounds of batter into the oil. Fry, stirring continuously, until the luqaimat are puffed and deep golden brown, 4–5 minutes. Transfer to a wire rack set over paper towels to drain briefly. Immediately drizzle with the warm date syrup and sprinkle with the sesame seeds. Serve warm.

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Halva Swirl Brownies

Dona Murad — Tue, 17 Mar 2026 22:45:05 +0000

Doaa Elkady

“There’s something about Eid al-Fitr that calls for chocolate—something indulgent to pass around with coffee after a long morning of visits. These brownies are my nod to the sweets we grew up with. The tahini deepens the flavor of the chocolate rather than overpowering it, and the halva (or, as it’s known in Bahrain, rahash) melts throughout. This is the kind of tray you set out knowing it won’t last long. The brownies are rich, nostalgic, and just a little bit celebratory—the way Eid desserts should be.” —Dona Murad, founder of Librae Bakery

Featured in “3 Festive Eid Desserts By Way of Bahrain and New York” by Zainab Shah.

Makes: 9 brownies

Time: 1 hour

Ingredients

For the brownie batter:

1 cup coarsely chopped 70% or higher dark chocolate
11½ Tbsp. unsalted butter
¼ cup plus 1 Tbsp. Dutch-process cocoa powder
1 Tbsp. tahini
1¼ cups packed light brown sugar
⅓ cup sugar
3 large eggs, at room temperature
1½ tsp. vanilla extract
⅔ cup plus 1 Tbsp. all-purpose flour
1 tsp. ground coffee
½ tsp. ground cardamom
½ tsp. fine salt
2 Tbsp. toasted sesame seeds
Flaky salt

For the halva swirl:

4¼ oz. halva, coarsely chopped (about ⅔ cup)
1 Tbsp. whole milk
1 tsp. tahini

Instructions

Make the brownie batter: Position a rack in the center of the oven and preheat to 350°F. Line an 8-inch square pan with parchment.
In a medium pot over medium-low heat, bring 2 inches of water to a simmer. To a medium heatproof bowl, add the chocolate and butter. Place the bowl over the pot and cook, stirring frequently, until the chocolate and butter are melted and the mixture is smooth, 5–6 minutes. Remove from the heat and whisk in the cocoa powder and tahini while still warm. Whisk in both sugars until combined. Add the eggs one at a time, whisking after each addition, until thick and glossy. Stir in the vanilla. Fold in the flour, coffee, cardamom, and fine salt until just combined. Set aside.
Make the halva swirl: In a medium bowl, stir together the halva, milk, and tahini until slightly crumbly (almost the texture of cottage cheese).
Scrape the brownie batter into the prepared pan. Spoon the halva mixture over the top and gently swirl with a knife to create a marbling effect. Sprinkle with the sesame seeds and a large pinch of flaky salt. Bake until a toothpick inserted into the center comes out clean, 35–40 minutes. Set aside to cool, about 2 hours, then slice.

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Muhalabia Basque Cheesecake

Dona Murad — Tue, 17 Mar 2026 22:43:20 +0000

Doaa Elkady

“Muhalabia is the Middle East’s most beloved milk pudding—a silky, delicate custard that’s been part of dessert tables for generations. Traditionally flavored with rose water and orange blossom, it carries that unmistakable taste of nostalgia. I’ve taken this childhood classic and reimagined it through a rich, caramelized burnt Basque cheesecake. Serve it sliced with crushed pistachios and dried edible rose petals.” —Dona Murad, founder of Librae Bakery

Featured in “3 Festive Eid Desserts By Way of Bahrain and New York” by Zainab Shah.

Makes: One 8-inch cheesecake

Time: 1 hour 15 minutes

Ingredients

Three 8-oz. packages cream cheese, softened
1 cup sugar
1 Tbsp. finely grated lemon zest
1 tsp. vanilla bean paste
4 large eggs
1½ cups heavy cream
1 Tbsp. orange blossom water
1 Tbsp. rose water
2 Tbsp. plus 1 tsp. all-purpose flour, sifted
¼ tsp. fine salt
Olive oil, for drizzling
Dried edible rose petals, for garnish
2 Tbsp. finely ground pistachios, for garnish

Instructions

Position a rack in the upper third of the oven and preheat to 425°F. Line an 8-inch springform pan with two layers of parchment, pressing it into the pan and leaving about 3 inches of overhang at the top.
To a stand mixer fitted with the paddle attachment, add the cream cheese, sugar, and lemon zest and beat on medium until smooth, about 2 minutes. In a medium bowl, whisk together the vanilla and eggs. With the mixer running on low, slowly pour in the egg mixture in a steady stream, then beat until fully combined, about 5 minutes. Slowly mix in the cream, followed by the orange blossom and rose waters. Add the flour and salt and beat to completely incorporate into a silky batter. Scrape into the prepared pan.
Bake until the top is deep golden brown with a “burnt” look and the cake is slightly jiggly in the center, 50–60 minutes. Set aside to cool at room temperature for 2 hours, then refrigerate until set, at least 4 hours or up to 12 hours.
Cut the cheesecake into slices. Drizzle with the oil and garnish with the rose petals and pistachios.

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Lamb-Stuffed Quince Dolmas

Barbara Ghazarian — Tue, 25 Nov 2025 18:50:30 +0000

Photo: Murray Hall • Food Styling: Jason Schreiber

Armenians, like most peoples of the Middle East and Mediterranean, stuff all sorts of foods—peppers, squash, eggplant, grape leaves, and even fruits—with rice, meat, or a combination of the two. Author Barbara Ghazarian fills quince with spiced lamb, the traditional meat of the Armenian table, for a dish that’s tangy, sweet, and savory all at once. Prepare the dolmas a day or two ahead if desired; they reheat beautifully.

Quince season runs from late summer through autumn, so check with your local orchard or farmers market for harvest dates. Stored unwashed in a cool, dark place, the fruit will keep for up to three months. If you can’t find fresh quince nearby, you can order it online from Kalamala Persian Grocery, Melissa’s Produce, or Frog Hollow Farm.

Featured in “Why Quince, the World’s Most Stubborn Fruit, Deserves a Spot on Your Table” by Benjamin Kemper in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Makes: 5

Time: 1 hour 45 minutes

Ingredients

5 large quinces (about 10 oz. each)
¼ cup plus 1 tsp. fresh lemon juice, divided
2 Tbsp. olive oil
½ medium onion, finely chopped
12 oz. ground lamb
½ cup short- or medium-grain rice
1 tsp. kosher salt
¼ tsp. ground allspice
¼ tsp. freshly ground black pepper
One 14½-oz. can diced tomatoes
2 tsp. dried mint
2 garlic cloves, finely chopped
Plain yogurt, for serving

Instructions

Using a cloth, wipe off any fuzz on the quinces’ skin. Square off the quinces by cutting off the tops and bottoms (discard the bottoms). Transfer the tops to a small bowl, cover with water, and add 1 teaspoon of the lemon juice. Set aside.
In a large microwave-safe dish, place the quinces and enough water to cover the fruit halfway. Cover loosely with an inverted plate or bowl and microwave on high, flipping the fruit once halfway through, until the fruit is darkened and nearly tender, 12–18 minutes. Transfer the quinces to a plate and set aside until cool enough to handle.
Using a sturdy small knife and a spoon (or a melon baller), hollow out each quince, discarding the core and any fibrous bits and leaving a ½-inch rim of flesh. (Be careful not to tear the bottom or sides of the fruit.)
To a small skillet over medium heat, add the oil and onion and cook, stirring occasionally, until softened and golden brown, about 12 minutes. Scrape into a large bowl along with the lamb, rice, salt, allspice, black pepper, and ¼ cup of water. Use your hands to mix well. Loosely stuff each quince to the brim with the lamb mixture (don’t pack them too tightly or the fruit may burst as the rice in the stuffing cooks). Transfer the filled quinces to a heavy pot large enough to hold them in one layer but small enough to pack them close together.
In a medium bowl, stir together the tomatoes, mint, garlic, and remaining lemon juice, then pour the sauce over the quinces. Add enough water to just cover the fruit. Wedge the reserved quince tops between the fruits. Place a dinner plate bottom-side up over the quinces. Bring to a boil, then turn the heat to medium-low, cover, and simmer until the quinces are soft and the filling is fully cooked, about 45 minutes.
Set aside to cool slightly, then transfer to a platter, spooning some of the cooking liquid and a dollop of yogurt over each portion. Place the quince tops back onto each fruit and serve warm.

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Khoresh-E Beh (Chicken and Quince Stew)

Farideh Sadeghin — Tue, 25 Nov 2025 18:25:04 +0000

Photo: Murray Hall • Food Styling: Jason Schreiber

In Iran, quince is known as the “fruit from heaven,” and its name in Farsi, “beh,” means goodness. It features in many khoresh, or stews, adding a subtle sweetness as it softens. Here, tart dried Persian limes balance that honeyed flavor; if you can’t find them, substitute 3 tablespoons of fresh lime juice, added with the saffron water in step 6. Lamb and beef are traditional, but SAVEUR contributing editor Farideh Sadeghin likes using chicken, whose mild flavor lets the quince and spices shine through.

Makes: 4–6

Time: 2 hours 30 minutes

Ingredients

¼ tsp. ground saffron threads
3 Tbsp. vegetable oil, divided, plus more if needed
1½ lb. quinces (2–4), quartered lengthwise, cored, and cut into 2-in. chunks
2 lb. skin-on, bone-in chicken thighs, drumsticks, or a combination
Kosher salt and freshly ground black pepper
2 medium onions, thinly sliced
2 Tbsp. tomato paste
2 tsp. ground turmeric
3 dried Persian limes, pierced all over with the tip of a knife
½ cup yellow split peas
¼ tsp. ground cinnamon
Steamed basmati rice, for serving

Instructions

In a small bowl, stir together the saffron and 1 tablespoon of hot water and set aside.
To a large pot over medium-high heat, add 2 tablespoons of the oil. When it’s hot and shimmering, working in batches if needed, add the quinces in a single layer and cook, flipping the pieces halfway through, until browned on both sides, about 4 minutes total. Transfer to a plate and set aside.
Pat the chicken dry with paper towels and season generously with salt. Turn the heat to medium-high and add the remaining oil. When it’s hot and shimmering, add half of the chicken and cook, turning occasionally, until browned all over, 10–12 minutes total. Transfer to a plate and set aside. Repeat with the remaining chicken.
To the empty pot, add the onions and turn the heat to medium. Cook, stirring occasionally and adding more oil if the pot looks dry, until golden brown, about 8 minutes. Stir in the tomato paste and turmeric and cook until darkened slightly, about 2 minutes more. Add 3 cups of water, the reserved chicken (and any accumulated juices), and Persian limes and bring to a boil. Turn the heat to medium-low, cover, and simmer until the chicken is nearly cooked, about 30 minutes.
Add the split peas, browned quinces, and 2 teaspoons of salt. Cover and simmer, stirring occasionally, until the fruit, peas, and chicken are cooked, about 1 hour.
Stir in the cinnamon and reserved saffron water and season to taste with salt and black pepper. Serve warm with steamed rice.

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Turkish Olive Oil-Braised Green Beans

Sinem Özler — Tue, 03 Jun 2025 15:03:39 +0000

Photo: Nina Gallant • Food Styling: Madison Trapkin. Photo: Nina Gallant • Food Styling: Madison Trapkin

Nearly any vegetable can benefit from the zeytinyağli treatment—a slow braise in olive oil and aromatics—especially this Turkish green bean recipe, highlighted in Anya von Bremzen’s “10 Must-Try Dishes That Capture the Essence of Istanbul.” Experiment with whatever produce you have on hand using the ratio 3:2:1:1: three garlic cloves to 2 lb. trimmed vegetables (such as peas or coarsely chopped zucchini or leafy greens) to 1 large onion to 1 large plum tomato.

Featured in “Zeytinyağli 101” by Benjamin Kemper in the Spring/Summer 2025 issue. See more stories from Issue 204.

Makes: 4

Time: 43 minutes

Ingredients

2 lb. romano or string beans, ends trimmed, cut into 2-in. lengths
1 cup extra-virgin olive oil, plus more for serving
2 tsp. kosher salt
½ tsp. sugar
3 garlic cloves, thinly sliced
1 large plum tomato, peeled and cut into ½-in. chunks
1 medium onion, thinly sliced

Instructions

To a large pot, add the beans, oil, salt, sugar, garlic, tomato, onion, and ½ cup of water. Cover and bring to a boil over medium-high heat, then turn the heat to medium-low and simmer until the beans are soft and the tomatoes have broken down, about 45 minutes. Remove from the heat and set aside to cool in the pot. Serve warm or chilled, drizzled with more oil to taste.

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