A Thanksgiving table seasoned with Persian spices ← Related Article Visit The Boston Globe Share on Twitter Share on Facebook Comment on this Scroll to top of page Pat Greenhouse/Globe Staff “[Thanksgiving] is the most meaningful holiday because it’s about being thankful for what you have," said Mohammed Fotouhi. Pictured, squash with beef, rice, split peas, and herbs. Pat Greenhouse/Globe Staff This year, Fotouhi and his wife, Parvine, both born in Iran, will host 20 family members for the annual feast at their Weston home. Pat Greenhouse/Globe Staff Fotouhi incorporates Persian spices and ingredients into American-style dishes. Pictured, roasted beet and endive salad with walnuts and pomegranate. Pat Greenhouse/Globe Staff This sauteed zucchini, turmeric, and yogurt dip is served as an appetizer with toasted flatbread. Pat Greenhouse/Globe Staff Once or twice, Fotouhi has served Cornish hens instead of turkey, the little birds seasoned with turmeric and cooked on a bed of sliced onions, carrots, and potatoes. Pat Greenhouse/Globe Staff Ingredients come from his favorite Middle Eastern stores in Watertown, including Arax Market and Super Hero’s, and from a few Indian markets on Waltham’s Moody Street. Pat Greenhouse/Globe Staff The classic French upside-down tart, Tatin, typical with apples, Fotouhi makes with quince.