November 19, 2013
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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.
This year, Fotouhi and his wife, Parvine, both born in Iran, will host 20 family members for the annual feast at their Weston home.
Fotouhi incorporates Persian spices and ingredients into American-style dishes. Pictured, roasted beet and endive salad with walnuts and pomegranate.
This sauteed zucchini, turmeric, and yogurt dip is served as an appetizer with toasted flatbread.
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.
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.
The classic French upside-down tart, Tatin, typical with apples, Fotouhi makes with quince.
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