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.

We want to hear what you think about this article. Submit a letter to the editor or write to letters@theatlantic.com.