A baked version of this Persian dish from ” The Saffron Tales” by Yasmin Khan. You can make individual kukus in a muffin tin or make one large kuku to slice at the table. Serve warm or cold with some salad, salty Middle Eastern cucumber pickles and some bread.
A slaw for any season from ” The Saffron Tales ” by Yasmin Khan. It goes very well with roast chicken or turkey, but also as part of a salad table. I served it with lamb burgers and new potatoes today.
A seasonal Middle Eastern recipe which I found in Delicious magazine. The lamb, onions and herbs can be cooked in advance and frozen, but its best to cook and add the rhubarb when you are ready to serve.
The Iranian method for scrambled eggs which I found in ” A Flash in the Pan” by John Whaite. Cook everything gently and be careful not to overcook the eggs.
A recipe from Sally Butcher which i found in ” Soup for Syria”. If you ever find yourself visiting Peckham in south London then Sally has a little shop and vegetarian cafe which i highly recommend visiting.