Everyday Persian Recipes That Maximize Flavor With Minimal Effort
It's so simple that I admit I've been doing it for ages years and never thought to put it in one of my books," says Sabrina Ghayour.
"It's so convenient and versatile because it can be sliced and stuffed into pita bread or wraps and sandwiches for lunchboxes, grated and added to salads or used in stir fries or rice noodle dishes. But it also goes perfectly with steamed rice or naan in the same way as tandoori chicken. You can also marinate the chicken up to 48 hours in advance, or freeze raw marinated chicken for later use or for batch cooking. »
Harissa Lemon Roasted Chicken ThighsServes 4-6
Ingredients:
Recommended1kg Boneless Chicken Thighs and skinless
2 heaping tablespoons rose harissa
150g Greek yoghurt
Finely grated zest and juice of 1 unwaxed lemon
Maldon sea salt flakes and freshly ground black pepper
To serve (optional):
Flatbreads
Cilantro leaves
Sliced spring onions
Lemon wedges
Method:
1. Preheat the oven to 240 C (220 C fan), thermostat 9. Line a baking sheet with parchment paper.
2. Put the chicken thighs in a mixing bowl, add the other ingredients along with a generous amount of salt and pepper, and turn the chicken to evenly coat it with the mixture, preferably with your hands.
3 . Place the chicken thighs on the lined tray and roast for 40 minutes or until sticky and charred around the edges and cooked through.
4. To serve, slice the chicken and serve in warm flatbreads with Greek yogurt, cilantro leaves, sliced spring onions and lemon wedges to squeeze.
"I love cinnamon in pastries and desserts. There really isn't any sweet treat that doesn't work with a little cinnamon, and these swirls have always been my favorite," says Sabrina Ghayour.
"Tahini really enriches them, giving them a lovely nutty flavor which is something quite different and enjoyable.They are great with coffee or served with vanilla ice cream.You can also freeze a whole roll of prepared dough for later use, then slice and cook for a few more minutes."
Pomegranate Glazed Eggplant with Peanuts and Spring OnionsA tasty mid-week meal eggs that will be ready in no time
“I love eggplant, and the easier the cooking method, the better the recipe,” says Sabrina Ghayour.
“So here’s a nice and easy way to roast them, with a deliciously tangy yet sweet glaze and a host of extras to finish the dish. Life doesn't have to be complicated and the simple things are often the best. »
Serves 2 to 4
Ingredients:
2 large eggplants, peeled and cut into 2.5 cm thick slices< /em>
3 to 4 tablespoons olive oil
2 tablespoons pomegranate molasses
3 tablespoons clear honey or maple syrup
1 spring onion, thinly sliced diagonally from root to the tip
Generous handful of salted peanuts, roasted and roughly chopped
Maldon Sea Salt Flakes
Method:
1. Preheat the oven to 220 C (200 C fan), thermostat 7. Line a large roasting pan with parchment paper.
2. Brush both sides of the eggplant slices with the olive oil, arrange them in a single layer in the lined pan and roast for 22-25 minutes, until cooked through but not golden.
It's so simple that I admit I've been doing it for ages years and never thought to put it in one of my books," says Sabrina Ghayour.
"It's so convenient and versatile because it can be sliced and stuffed into pita bread or wraps and sandwiches for lunchboxes, grated and added to salads or used in stir fries or rice noodle dishes. But it also goes perfectly with steamed rice or naan in the same way as tandoori chicken. You can also marinate the chicken up to 48 hours in advance, or freeze raw marinated chicken for later use or for batch cooking. »
Harissa Lemon Roasted Chicken ThighsServes 4-6
Ingredients:
Recommended1kg Boneless Chicken Thighs and skinless
2 heaping tablespoons rose harissa
150g Greek yoghurt
Finely grated zest and juice of 1 unwaxed lemon
Maldon sea salt flakes and freshly ground black pepper
To serve (optional):
Flatbreads
Cilantro leaves
Sliced spring onions
Lemon wedges
Method:
1. Preheat the oven to 240 C (220 C fan), thermostat 9. Line a baking sheet with parchment paper.
2. Put the chicken thighs in a mixing bowl, add the other ingredients along with a generous amount of salt and pepper, and turn the chicken to evenly coat it with the mixture, preferably with your hands.
3 . Place the chicken thighs on the lined tray and roast for 40 minutes or until sticky and charred around the edges and cooked through.
4. To serve, slice the chicken and serve in warm flatbreads with Greek yogurt, cilantro leaves, sliced spring onions and lemon wedges to squeeze.
"I love cinnamon in pastries and desserts. There really isn't any sweet treat that doesn't work with a little cinnamon, and these swirls have always been my favorite," says Sabrina Ghayour.
"Tahini really enriches them, giving them a lovely nutty flavor which is something quite different and enjoyable.They are great with coffee or served with vanilla ice cream.You can also freeze a whole roll of prepared dough for later use, then slice and cook for a few more minutes."
Pomegranate Glazed Eggplant with Peanuts and Spring OnionsA tasty mid-week meal eggs that will be ready in no time
“I love eggplant, and the easier the cooking method, the better the recipe,” says Sabrina Ghayour.
“So here’s a nice and easy way to roast them, with a deliciously tangy yet sweet glaze and a host of extras to finish the dish. Life doesn't have to be complicated and the simple things are often the best. »
Serves 2 to 4
Ingredients:
2 large eggplants, peeled and cut into 2.5 cm thick slices< /em>
3 to 4 tablespoons olive oil
2 tablespoons pomegranate molasses
3 tablespoons clear honey or maple syrup
1 spring onion, thinly sliced diagonally from root to the tip
Generous handful of salted peanuts, roasted and roughly chopped
Maldon Sea Salt Flakes
Method:
1. Preheat the oven to 220 C (200 C fan), thermostat 7. Line a large roasting pan with parchment paper.
2. Brush both sides of the eggplant slices with the olive oil, arrange them in a single layer in the lined pan and roast for 22-25 minutes, until cooked through but not golden.
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