Persiana: Recipes from the Middle East & Beyond

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Ghayour recommends pairing the Eastern-Style Focaccia with soups, salty cheeses/dips, or using it as the base for a feta and roasted pepper sandwich. As with many fresh breads, this is best the day it is made. Notable Ingredients Nigella seeds come from the fruit of the Nigella sativa, a pale blue or white flower originating from southern Asia and northern Africa. I also reviewed Sabrina’s cookbook, Feasts (plus a recipe for Spicy Halloumi Salad), in 2018. Persiana

To make the meatballs, preheat a large frying pan over a medium heat. Put all the ingredients, except the oil, in a large mixing bowl and, using your hands, mix everything together really well for 6-8 minutes, ensuring you break up all the clumps of lamb so that everything is combined and the mixture is smooth – this will make for light and smooth meatballs. 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.”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.

Place the sliced radishes in a large bowl. I like both the skin and the seeds of the cucumber, but if you prefer, you can peel the skin, then halve the cucumber lengthways and scoop out and discard the seeds. Slice each cucumber half thinly into half moons and add these along with the red onions to the bowl. Give everything a good mix.Sabrina Ghayour was born in Iran and raised in England. She didn’t grow up in a family of cooks. Instead, she started to teach herself at the age of six, first focusing on Persian cuisine before branching out to food throughout the Middle East. 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"

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. The arrival of her first book, Persiana: Recipes from the Middle East & Beyond, is a boon to those who long to serve their guests bountiful dishes of exotic, glamorous, unfamiliar food with a casual "I-just-threw-this-together" ...They'll be clamouring for more. And this book, unlike some others, has photographs that show the food clearly" The Independent Sabrina cooks the kind of food I love to eat: lots of flavors 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

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I keep this cake on a plate covered with clingfilm and find it can be kept like this for up to a week.

Barbecue the marinated lamb fillets over medium high heat for 15-18 minutes, turning 3-4 times to ensure they are evenly cooked. Each side should be slightly charred because of the sweetness of the marinade. Transfer to a board, cover loosely with foil and allow to rest for 5 minutes.Towards the end of the cooking time, drain and rinse the mussels and clams. Pull the beards off the mussels and give them a gentle scrub. The arrival of her first book, Persiana: Recipes from the Middle East & Beyond, is a boon to those who long to serve their guests bountiful dishes of exotic, glamorous, unfamiliar food with a casual “I-just-threw-this-together” ...They’ll be clamouring for more. And this book, unlike some others, has photographs that show the food clearly. The Independent An award-winning cookbook from the beloved Sabrina Ghayour, Persiana features over 100 flavorful and mouthwatering recipes that highlight the best of Persian culture