Persiana: Recipes from the Middle East & Beyond

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Spiced carrot, pistachio and almond cake with rosewater cream. Photograph: Liz & Max Haarala Hamilton Persiana: Recipes from the Middle East & Beyond, written by Sabrina Ghayour, features some of the best flavors of the area surrounding the Southern and Eastern shores of the Mediterranean Sea in over 100 recipes.

Nigella seeds come from the fruit of the Nigella sativa, a pale blue or white flower originating from southern Asia and northern Africa.I am not a natural baker, so I work hard to perfect foolproof, crowd-pleasing recipes that work with my style of cooking. Iran has a huge nut-producing trade and pistachios are the king of Persian nuts. I first made this cake when I started doing supper clubs – we don't really have puddings in Iran. Sabrina cooks the kind of food I love to eat: lots of flavours distilled out of love and generosity. In this book Sabrina demystifies the use of spices. The Eastern promise is definitely delivered in her book and it will have a place on the shelves of my kitchen. (Bruno Loubet)

Iran boasts dozens of versions of meatballs and we Persians love adding fruit to them for a burst of sweetness. I often make these meatballs for guests, with a good homemade sauce, which makes the perfect base to plunge them into. You can buy sour cherries frozen or dried, both sweetened and unsweetened. Sweetened sour cherries work best for this recipe, but you can substitute dried cranberries instead. Sumac is a spice made from the berries of the sumac bush and is common in Middle Eastern and Mediterranean cooking. It is available in berry or ground form. Sumac has a lightly bitter, lemony taste and a deep brownish red hue. I also reviewed Sabrina’s cookbook, Feasts (plus a recipe for Spicy Halloumi Salad), in 2018. Persiana Chapters are divided based on course: Mezze and Sharing Plates; Breads and Grains; Soups, Stews and Tangines; Roasts and Grills; Salads and Vegetables; and Desserts and Sweet Treats.Biryani is a dish fit for a king and its origin is largely credited to Persia. The delicate layering of rice interspersed with spices and meat or poultry relies on a special Persian steaming method known as dam pokht (or dum pukht if you are from India), meaning "steam-cooked". There are many variations of biryani from India to Pakistan, but authentic versions have no chilli in them whatsoever – just aromatic spices such as luxurious Persian saffron. My wonderful friend Asma Khan is the queen of biryani and nobody has a more delicate and expert hand than she does when it comes to making the best and most authentic. Asma very kindly shared some of her biryani wisdom with me, from which I am delighted to share a simplified version of this hugely popular dish with you. I keep this cake on a plate covered with clingfilm and find it can be kept like this for up to a week. The difficulty ranges from incredibly easy and perfect for weeknight meals to slightly more advanced. There is a nice balance with appetizers, breads, rice, soups, stews, grilled items, roasts, fish, shellfish, salads, vegetables, and a variety of desserts. This dish is more than just a simple broth – it is a wonderfully hearty meal and offers a great way of using up vegetables. There are no rules – it should contain whatever you find lying around the house and in your fridge.

Grind the saffron (if using) with a pestle and mortar, then pour over the 2 tbsp of boiling water and leave to infuse. Light the barbecue.In a bowl, mix together the yogurt, ground coriander and fresh herbs and a little of the garlic oil to loosen the mixture, season and add more garlic oil to taste.

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She went on to host supper clubs and create recipes that have been featured in many publications, plus hold cooking demonstrations, cooking classes, and other events. She put together Persiana to share “no mess, no fuss, just simple and delicious food.” With this stunning collection of approachable Middle Eastern recipes, the author dispels the notion that Persian, Turkish, Arab, and Armenian cuisines are too complicated for home cooks. In six chapters overflowing with photos of vibrantly sauced and garnished foods, she presents small plates, breads, salads, desserts, and other dishes that can be served individually or as part of a feast. VERDICT: In a word, outstanding" Preheat a large saucepan over a medium-high heat. Fill the pan with boiling water and add the rice with a generous handful of crumbled sea salt. Boil for 6-8 minutes until the rice is parboiled. You will know it is parboiled when the colour of the grains turns from the normal dullish white to a more brilliant white and the grains become slightly elongated and begin to soften.