Recipe: Ab-ghooreh (Persian Verjuice)

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Adapted from New Food for Life: Ancient Persian and Modern Iranian Cooking and Ceremonies, by Najmieh Batmanglij (Mage Publishers).

    • 12 pounds unripe grapes
    • 1 tablespoon salt

Wash the grapes and remove the stems. Drain and pat dry. Extract the juice by grinding the grapes in a blender, food processor, or juicer. If you use a blender or food processor, pass the pulp through a fine or medium-fine sieve. I don't mind if the juice has some pulp.

Pour into a non-reactive pan, add the salt, and bring to a boil, stirring often. Cook only one minute and remove from the heat. Pour into sterilized bottles, seal them (boiling in a water bath, if you like), and keep in a cool and dark place.

To read Aglaia's article about what to do with unripe grapes—and the history of verjuice—click here.

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Aglaia Kremezi writes about food in Greek, European, and American magazines, publishes books about Mediterranean cooking in the U.S. and Greece, and teaches cooking classes. More

Aglaia Kremezi has changed her life and her profession many times over. She currently writes about food in Greek, European and American magazines, publishes books about Greek and Mediterranean cooking in the US and in Greece, and teaches cooking to small groups of travelers who visit Kea. Before that she was a journalist and editor, writing about everything, except politics. She has been the editor in chief and the creator of news, women's, and life-style magazines, her last disastrous venture being a "TV guide for thinking people," a contradiction in terms, at least in her country. She studied art, graphic design, and photography at the Polytechnic of Central London. For five years she taught photography to graphic designers while freelancing as a news and fashion photographer for Athenian magazines and newspapers. Editors liked her extended captions more than the pieces the journalists submitted for the events she took pictures for, so she was encouraged to do her own stories, gradually becoming a full time journalist and editor. You can visit her website at www.keartisanal.com.


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