Persiana Everyday: THE SUNDAY TIMES BESTSELLER

Product Information

So easy and so good! I made this with frozen corn that I thawed and dried on a tea towel, making it a pantry standby I can whip together in under 15 minutes. It’s a winner in my book. Chef Sabrina Ghayour's new recipes deliver maximum flavour with the greatest of ease - perfect for busy lives' - Sainsbury's Magazine

Persiana Everyday: All New Recipes from the Best Selling Persiana Everyday: All New Recipes from the Best Selling

These were a dream to make and turned out beautifully, they went down a storm at a New Year’s Eve party. So easy. Used dried cranberries as didn’t have any barberries. Unusual flavours and delicious cold the next day too. I think these will become a party food staple! An absolute triumph…the kind of food you really want to share with friends and family’– Great British Food Magazine I don't think she could write a dull recipe if she tried. Every one an elegantly spiced delight." - Tom Parker Bowles It's nothing like Middle Eastern food," Ghayour points out. "We don't really class ourselves as Middle Eastern, and we don't like to be labelled as Middle Eastern... They [Persians] just think of themselves as a whole separate tribe. Incredibly simple to make, just add all ingredients to the dish and toss in the oven. We had it as a main and it was pretty tasty with a nice side salad but if I had it as a main again, I’d probably serve with a goats cheese.remove from the oven and spoon the harissa mixture evenly over the aubergine halves to coat generously then roast for another 10 minutes. Accompaniments: Pomegranate-glazed aubergine with peanuts & spring onions; Spiced lima bean patties Chef Sabrina Ghayour’s new recipes deliver maximum flavour with the greatest of ease – perfect for busy lives’– Sainsbury’s Magazine

Persiana Everyday by Sabrina Ghayour | Cookbook Corner

Peel the aubergine - I didn't either) then cut them in half lengthwise. Using sharp knife score crisscross lines about 1 1/2 centimeters apart in the flat side of each half cutting no deeper than one centimeter into the flesh. This is delicious. The recipe says to cook with lid on for 20 then off for 15 - after the initial 20 minutes mine was cooked! So it’s worth keeping an eye on it. So there are a lot of similarities, it's only when you go to the Arab Middle East that things are vastly different. That's the the thing I probably want people to know - if I could say something, I'd be like, 'Hey, Persians are not big lovers of spice'."Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours. An absolute triumph...the kind of food you really want to share with friends and family. - Great British Food Magazine