EditorialFoods for Yalda include, clockwise from top: pomegranates; hogweed to sprinkle on pomegranate seeds; baslogh (soft and chewy rosewater-infused walnut sweets); ajeel (mixed nuts, seeds and dried fruit); rice cookies and watermelon, in San Francisco, Nov. 30, 2021. (Max Whittaker/The New York Times)
EditorialHanif Sadr, a chef in Berkeley, Calif., forages for Persian hogweed seeds in an East Bay forest, July 9, 2020. (Celeste Noche/The New York Times)