Sicilian Sour Cherry & Pistachio Crostata

Ardebil, is in northwest Iran (near the Russian border). It gained importance both as a stopping place on the caravan route and during the reign of the Safavids in the sixteenth century, when the Italian traveler Pietro della Valle called it “little Venice.” I adapted this recipe from Gholamali Ashbazbashi, a cook from Ardebil who made this dish traditionally using apples instead of quinces.