Quince and labneh tart from Bottom of the Pot: Persian Recipes and Stories (page 329) by Naz Deravian

Where’s the full recipe - why can I only see the ingredients?

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

  • MsMonsoon on January 07, 2024

    Interesting, rather filling and healthy for a dessert. Used store-bought pie dough but made my own labneh over two days (yogurt in kitchen towel, tied up and suspended over a bowl in the fridge). Rose water and cardamom flavor was faint so I may increase next time.

  • rhughes24 on December 29, 2021

    I skipped the quinces, if memory serves, and paired this with the sour cherry compote from earlier in the book. I thought the rosewater would be overpowering, but it was not. I made a full meal from the cookbook for a dinner party and this dessert complemented the rest of the dishes perfectly.

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