Sour cherry and feta crostini from Bottom of the Pot: Persian Recipes and Stories (page 66) by Naz Deravian

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MissKoo on May 19, 2020

    This is a beautiful recipe. Wonderful eye appeal and flavors -- the rose water does not dominate but provides a lovely flavor note in the background. I pick and freeze my own sour cherries which makes this an easy last minute appetizer. This is especially pretty to serve around Christmas with the red cherries and the green of the mint and pistachios. Good for small cocktail and finger food gatherings too.

  • Jviney on March 01, 2020

    Outstanding. Covered all the bases: pretty on the plate, delicious to eat, easy to put together. Sour cherries aren’t in season and we aren’t in a great area for them even when they are. I bought sour cherries in light syrup from the Mediterranean market, and then proceeded with the preserves recipe using half the sugar. Perfect aroma and taste of rose water. Will make again soon.

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