Pumpkins are my favorite field crop to grow; the vines and tendrils twist in artistic revelry; the leaves unfurl like giant sunbrellas, the blossoms are unapologetic showstoppers, and the fruit, well, the fruit is nothing less than a richly patinaed living sculpture. Oh yes, and don’t forget, the plump darlings make unparalleled pie along with savory and sweet soups, sauces, baked goods and side dishes.
Iran pumpkins have another quality unmatched in any other pumpkin I’ve grown: longevity. The three Iran pumpkins I harvested last year in October 2012 are still firmly intact and decorating my harvest table in October 2013. I wish I could tell you how they taste, but they look so good, I can’t quite bare to roast them, besides I have warty ones for that purpose. Several sources have suggested that Iran pumpkins are better lookers than tasters, though I cannot verify that at this time. I would think the pumpkin has some culinary chops considering it has been on Persian tables for hundreds of years.
And even if Iran pumpkins lack depth in the culinary department, they easily make up for it in the eye-candy department. Pretty to look it is good enough for me.
Have you ever tasted or cooked an Iran pumpkin. Is so, what did you think? Tasty? Just Okay? Delicious? Let me know in the comments, please.