Ghormeh Sabzi is a traditional Persian (Iranian) dish to eat with rice. It is a very popular dish Continue reading
This recipe came from a book that I’ve owned since 1981 or 82. It is called the Complete Indian Cookbook by Michael Pandya. I don’t think that it is in print any more, but there are second-hand copies available. Continue reading
This is a Persian dish; polo is the Persian version of pilaf, pilao or plov, cooked with rice. It is rather like a biryani in the way it is finished off. Continue reading
A Middle-eastern kind of Sunday dinner.
I roasted a chicken in olive oil and for the last 20 minutes of cooking, I glazed it with a mixture of honey, Aleppo pepper flakes and pomegranate molasses. Continue reading
I wanted to try something that was in the same vein as the more upmarket Indian dishes that we see on television from chefs like Cyrus Todiwala and Atul Kochar, not that I am claiming the same levels of skill as they have. Continue reading
Surprisingly, there are plenty of recipes for quails in Indian cuisine, and a biriyani seems as popular as anything else.
I’ve written about quails in the past and I think that cooking them with rice is a good way to go, because it stops them drying out. Continue reading