This delicious aash-e is traditionally served for Nowruz, the Persian New Year, and the reshteh noodles are used to symbolise the future of your life in the year...
What an eye-opener this dish is - read the recipe and you’re thinking herb frittata - assemble it and you realise that herbs are the supreme stars and eggs simply...
This is a riff on the traditional Persian rice dish called tahdig, which is tinged golden from saffron and cooked on the stovetop to develop a crusty rice base....
Sally Butcher and her husband Jamshid kindly talked me through this recipe, which is a Middle Eastern classic. Poussin are skinned, cut up and left to sit in a...
Similar to Indian Naan, just lighter and flakier (and in my opinion yummier), taftan is a hearth-baked flatbread from Persia and Pakistan. It is often flavoured...
Normally associated with South East Asian cuisine, tamarind features in the food of the Persian Gulf (probably due to its closeness to India and Africa). On its...
One of our most dramatic-looking breads is nan-e barbari, a 35 cm oblong. A defining characteristic of the barbari, apart from its shape, is that its surface is...
Pomegranate molasses is the sour element here, lending a depth and richness that you’ll not get from anything else – it’s easily sourced from Middle Eastern, and...
Translating to “arranged at the bottom”, this traditional Persian dish features crisp saffron-infused rice layered with chicken, yoghurt and tangy barberries ...