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5-6
Easy
1 hr 30
Published 2023
This is based on my mother’s handwritten recipe, as dictated to her by my paternal grandmother. Making these, and the patience they demand, takes me right back to my Dadi’s home. The turnips you need here are the top-shaped, white-fleshed ones, rather than orange-fleshed swede (rutabaga). You should be able to find the dried pomegranate (anardana) at most Asian supermarkets or online, or you can substitute lemon juice - and if you’re cooking for vegans, use cornflour instead of egg t