“The last of the mutton simmered in water made fragrant with onions, garlic, and turmeric. Roxannah let the meat cook until tender enough to fall off the bone. It was the season for young almonds, and she had harvested a bowlful of the soft, green pods from the tree growing in the corner of the courtyard. She added the fuzzy pods to the stew and left them to boil until tender. They would give the meat a delicious tang. It was a recipe of her own making, one she had experimented with until satisfied with its consistency and flavor.”