This was beautiful - sweet and dark. I used Aleppo pepper flakes rather than regular crushed chillies as I don’t like too much heat, and it was perfect. Served with cous cous and salad with a few flatbreads for a New Year’s Eve party. Ingredients: puff pastry; egg; sesame seeds; sausagemeat; dill; dried barberries; wild oregano; garlic granules; pul biber; spring onions The sauce is really tasty with the broccoli and tomatoes. I feel like the broccoli didn't get tender enough. Next time I might cook it a bit longer or parboil for a minute to soften it before starting the recipe as written. If you have already submitted another request to index a book or magazine yourself, please do not make any additional requests until you have indexed and submitted that book or magazine.

Persiana by Sabrina Ghayour | Waterstones Persiana by Sabrina Ghayour | Waterstones

Writing her new cookbook, she says, was a very different experience. "I was previously unattached, not married, no kids, and then I wrote it with two stepsons whilst homeschooling. It was some kind of hell, but I think that's why it became the 'easy' book."Ingredients: onions; butternut squash; ground turmeric; ground cumin; green cardamom pods; garlic granules; tahini And, in a way, I can understand that, because we were not impacted by Arab cuisine, we were not impacted or conquered by Ottoman cuisine and Empire... I can understand that sort of arrogance to protect what is truly Persian. Chef Sabrina Ghayour's new recipes deliver maximum flavour with the greatest of ease - perfect for busy lives. - Sainsbury's Magazine More than 100 all-new fuss-free recipes for family & friends from the bestselling author of Persiana This is surprisingly good for such little effort involved. I scraped most of the marinade off before frying but the residue marinade burnt pretty easily. Not a big issue but you have to be careful with the heat.

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

So, so tasty and comforting. Following @et12's suggestion, I sprinkled over about 50g goats cheese when there was 10 minutes cooking time to go. Think maximum flavour, minimum fuss: chef Sabrina Ghayour’s Middle-Eastern inspired recipes will add zing to your everyday’– Mail on Sunday YOU Magazine 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. Super easy and absolutely delicious. Could add pretty much anything to it to change the flavours up. Well worth freezing a couple of ageing bananas to be able to whip this up at will!I don’t think she could write a dull recipe if she tried. Every one an elegantly spiced delight.’– Tom Parker Bowles I wasn’t particularly excited about making this, but had the ingredients in so decided to make it anyway. So glad I did! It’s delicious. Does need to be seasoned well. Accompaniments: Pork, coriander & spring onion meatballs with tamarind glaze; Sesame & spice roasted salmon

Persiana Everyday: More than 100 all-new By Sabrina Ghayour Persiana Everyday: More than 100 all-new

These adverts enable local businesses to get in front of their target audience – the local community. 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. 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. Was good and easy - would repeat. We did add a bit more vinegar as we like it sharper, otherwise no changes. Made with the salmon as recommended, and it was a nice accompaniment. I was surprised how good this was for a salad with so few ingredients. Letting the salad sit in the dressing for 45 minutes really helped develop the flavors. I Served it with the sesame spice salmon recipe in the same cookbook.Perfectly cooked at 12 minutes for us. Spice prep was fine for a weeknight but no wow factor. Would only make again if i was in a hurry and didnt have another plan. Ingredients: baby tomatoes; shallots; olives; pomegranate seeds; mint; coriander leaves; pistachio nuts; date molasses Accompaniments: Pomegranate-glazed aubergine with peanuts & spring onions; Spiced lima bean patties I don't think she could write a dull recipe if she tried. Every one an elegantly spiced delight." - Tom Parker Bowles My go-to cookbook this year, full of easy recipes made with accessible things producing wildly successful dishes ‘– Rev Richard Coles

Persiana Everyday: THE SUNDAY TIMES BESTSELLER - Hachette Persiana Everyday: THE SUNDAY TIMES BESTSELLER - Hachette

This is pretty good. Adding the right amount of salt was key. Before I did that it seemed muddy and bland but then when I added enough salt it was good. We had this with the suggested sesame & spice salmon, which was a good pairing and one I wouldn't have thought of. Place the aubergine halves cut side up on a lined roasting tin, brush this cold surface is generously with garlic oil until you have used it all up and roast for 30 minutes. Mixed together The Rose harissa pomegranate molasses honey and a generous amount of salt in a small bowl.I made this with orang zest instead of lemon, since I ran out. I actually liked the orange notes. Interesting flavors with a bit pungent, a bit sweet. The halloumi wasn't melted at all. I thought it would be a touch gooey. Not sure how it's supposed to end up. Beautiful. Served this with the tamarind green beans from the same book (also amazing), gem lettuce and a small portion of brown rice. Would definitely make again. By now it’s likely you are quite the expert in Middle Eastern cooking. Tabbouleh salad? You know a recipe by heart. Hummus? You can make that with your eyes closed. Which means you probably have at least one of British-Iranian chef Sabrina Ghayour’s books on a shelf in your kitchen. Since releasing her debut cookery book, Persiana, in 2014, Ghayour has published a cookbook celebrating the cuisine almost every year. She has covered all the bases from dinner party and celebration dishes with the brilliant Feasts, to vegetarian and vegan cooking with Bazaar. 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'."