heir flavors.
Prick the Persian lemons with a fork and add
uns clear.
Soak rice with salt to taste for at
on-stick heavy bottom pot with a tight fitting lid, heat
nd pepper.
Prick the Persian lemons with a fork and add
he sour cherries with the rice.
Repeat with another layer of
asmati rice according to my \"Persian Rice\" recipe. When you add
small saucepan.
Cover with 1 liter water and bring
n a saucepan and cover with water.
Bring to a
inch intervals with a metal skewer
drink, mix a pitcher with syrup (measuring about 1 1
dges, about 5 minutes; season with salt. Remove skillet from heat
ooked). Season very lightly with salt and place on a
eatproof bowl, cover fava beans with boiling water and let stand
lemon zest and garlic. Cover with plastic wrap and chill for
reate a slurry consistency. Season with salt and pepper. Pour in
in and line its base with baking paper (cut to fit
Combine 2 tbsp oil, 2 tbsp parsley, rosemary, garlic and lemon zest. Set aside.
Heat a grill or grill plate over medium-high heat. Cook lamb for 3-5 mins per side, or until tender, basting occasionally with herb mixture. Set aside, cover with foil and let rest for 5 mins.
Meanwhile, toss cucumbers, tomatoes, vinegar, lima beans and olives with remaining oil and parsley. Serve with lamb.
Combine ground beef, onion, seasoning mix and egg in a medium bowl. Divide into 4 portions. Stuff each with 1 cube of cheese and shape into a patty. Cover with plastic wrap and chill for 15 mins.
Heat oil in a large frying pan over medium heat. Reduce heat and add rissoles. Cook for 4-5 mins per side, or until cooked through.
Place bread on serving plates. Stuff with lettuce, cucumber, rissoles, baba ghanoush and carrot. Serve immediately with French fries.
Drain peaches, reserving 2/3 cup of juice. Place reserved juice in a glass dish with cumin and spice mix. Stir until combined. Add sausages. Cover and chill 1 hour to marinate.
Chop peaches and place in a large bowl with radish, cucumber and almonds.
Combine juice and oil in a small bowl and season with salt and pepper. Whisk until combined. Add dressing to salsa just before serving.
Preheat a grill or grill plate to high. Add sausages and cook, turning, 4-5 mins, or until cooked.
Serve sausages with peach salsa and salad.
Place steaks in a shallow dish. Coat with teriyaki and lemongrass. Cover and chill for 1 hour.
Combine fish sauce, sugar and lime juice. Toss with radishes, cucumber, onions, chilies and herbs. Set aside.
Remove steaks from marinade and pat dry. Lightly coat with oil. Season. Heat a grill pan or frying pan over high heat. Cook steaks for 3 mins per side, until medium-rare. Cut into 1/3 inch slices. Serve with salad.