Yazdi Persimmon & Feta Cheese

Name: Yazdi Persimmon & Feta Cheese
Prep time: 15 min
Total time: 15 min
Yield: Servings: 6
Cuisine: Iranian
Ingredients: 1 tablespoon honey or molasses; ¼ pound feta cheese, rinsed with cold water and crumbled, or 2 cups cottage cheese; ½ cup toasted almonds, walnuts or unsalted pistachios, chopped; 1 tablespoon honey or molasses; 6 fresh Chinese persimmons, washed; ¼ pound feta cheese, rinsed with cold water and crumbled, or 2 cups cottage cheese; ¼ pound feta cheese, rinsed with cold water and crumbled, or 2 cups cottage cheese; 6 bay leaves; 2 tablespoons confectioners’ sugar; ½ cup toasted almonds, walnuts or unsalted pistachios, chopped; ½ cup toasted almonds, walnuts or unsalted pistachios, chopped; Pulp of 2 persimmons, pureed in the blender; 1 teaspoon balsamic vinegar

Preparation info

Servings:
6

Difficulty
Easy
Ready in
15 min

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Ingredients

6 fresh Chinese persimmons, washed
¼ pound feta cheese, rinsed with cold water and crumbled, or 2

Asia
Iran
Dessert
Vegetarian
Gluten-free
Southeast Asia

Method

Cut the tops off the persimmons and set them aside for later use. Scoop out the pulp inside the persimmons and place the pulp in a mixing bowl.
Add the cheese, honey, almonds and vinegar, and mix well. Adjust sweetness to taste by adding sugar if necessary.
Refill the hollowed persimmons with the cheese mixture, using a spoon, and chill for 30 minutes