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Rutabagas are a robust winter standby that lend themselves well to Asian dishes, where they can act as a sweeter stand-in for the turnips often used in Chinese, Japanese, and Korean cooking. I use chicken stock in this recipe because its richness brings all of the subtle flavors of the dish alive. The star anise lends this soup a fragrant, smoky sweetness.

Serves 4

4 scallions, green and white parts separated

5 tablespoons olive oil

2 cloves garlic, minced

3 cups rutabaga, peeled and diced

½ teaspoon ground white pepper

2 star anise

3 tablespoons soy sauce

4 cups chicken stock

Salt

16 ounces extra firm tofu, drained and diced

2 cups shiitake mushrooms, loosely packed and diced

1 tablespoon fresh ginger, minced

Sesame oil for serving

Chile flakes for serving

Rice vinegar or apple cider vinegar for serving

Fresh cilantro leaves for serving

Thinly slice the scallion greens and set them aside. Mince the scallion whites.

Heat a soup pot over medium-high heat and add 2 tablespoons of the olive oil. Add the scallion whites and garlic and sauté for 1 minute. Add the rutabaga, white pepper, star anise, and 2 tablespoons of the soy sauce and cook, stirring, for 1 minute. Pour in the stock and bring to a boil. Decrease the heat and simmer, covered, until the rutabaga is tender, about 20 minutes. Taste and season with salt.

Heat a sauté pan over medium heat and add the remaining 3 tablespoons of olive oil. Add the tofu and spread it evenly across the pan. Fry for 2 minutes, undisturbed. Season with salt. Flip the tofu and cook for 1 minute more. Add the shiitakes, ginger, and the remaining tablespoon of soy sauce and cook for 2 minutes, then remove from the heat.

To serve, ladle into bowls and add ½ cup of the tofu mixture to each bowl. Garnish with a few drops of sesame oil, chile flakes to taste, a dash of vinegar, and a generous amount of the scallion greens and cilantro leaves.

Fesenjan (Chicken in Pomegranate Walnut Sauce)

Fesenjan combines fruit and meat, a Persian cooking style that traveled to Europe in the Middle Ages. This version gets its deep ruby color from the addition of beets (see image at end of recipe). Served with rice, this stew makes for a sumptuous feast. Instead of chicken, try using duck or tempeh. Look for pomegranate syrup at natural and Middle Eastern food stores. If you can’t find pomegranate syrup, substitute 2½ cups of unsweetened pomegranate juice and leave out the stock.

Serves 6

Salt

2 pounds skinless chicken legs or breasts, rinsed and patted dry

4 tablespoons olive oil

1 large or 2 small yellow onions, diced

2 beets, peeled, quartered, and sliced ¼ inch thick

1½ cups walnuts, pulsed in a food processor until coarsely ground

1 clove garlic, minced

1 teaspoon ground cinnamon

Pinch of cayenne pepper

½ cup unsweetened pomegranate syrup

2 cups vegetable or chicken stock

1 recipe Green Rice

Seeds from ½ pomegranate

Fresh cilantro leaves for garnish

2 recipes Cucumber Yogurt

Heat a skillet over high heat and add 2 tablespoons of the olive oil. When the oil is hot, add the chicken and brown lightly on both sides, working in batches to avoid crowding the pan. Remove the pan from the heat and set aside.

Heat a large sauté pan over medium-high heat and add the remaining 2 tablespoons olive oil. Add the onions and cook until lightly browned. Add the beets, walnuts, garlic, cinnamon, and cayenne and cook, stirring, for 1 minute. Add the pomegranate syrup and stock and bring to a boil. Cook at a low boil, covered, for 10 minutes.

Add the chicken and simmer, uncovered and stirring occasionally, for 30 minutes. The stew should be bubbling the whole time. Turn the chicken pieces over every 10 to 15 minutes. Taste and add salt, if necessary. The beets should be fork-tender.

To serve, transfer the chicken to a cutting board. For chicken legs, separate the thigh from the drumstick. For breasts, slice each one into 2 or 3 pieces. Put a small mound of rice on each plate with a few pieces of chicken on top. Spoon the stew over the chicken. Sprinkle the pomegranate seeds