Pulses & grains

  • Crispy baked Persian rice – “Tahchin”

    19/10/20214passionfood

    Tahchin is a famous Persian dish made with basmati rice which is perfectly flavoured with saffron, mixed with egg yolks, yoghurt and neutral oil or melted butter in my case. This classic dish is so versatile. You can add a layer of meat, mostly shredded chicken, or keep it vegetarian by adding dried fruits. As you can keep things very simple and bake the rice without any additional fillings. The “Tahchin” is soo good and represents perfectly the persian cuisine. It has all the flavours of Iran. The crispy golden crust on the outside called “Tahdig”, and a beautiful yellow melted and moist rice inside, wonderfully flavoured with saffron. Without forgetting the…

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  • Wild mushroom pilau – Meera Sodha

    27/06/20214passionfood

    Before I came to Dubai, Indian cuisine was very new to me, and the fact every time I would try it I can only feel a burning sensation as most restaurants here sadly don’t give an option to tone down the spiciness level. Owing to the large Indian community, Dubai offers some pretty good options authentic, comfort to fine dining etc… I also came across few places where it’s great food and low to mild spicy and I stated to fall in love and decided to buy an Indian cook book “ Made in India by Meera Sodha”. One of…

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  • Paella de marisco – Seafood Paella

    15/03/20214passionfood

    First thing that comes to your mind when you think of Spanish food, is the « paella ». For me it brings out summer memories, it’s a dish that brings family and friends together.  There are several varieties, the most common are « paella de marisco » seafood paella, and « paella mixta » mixed paella combines meat, seafood and vegetables. Some recipes contain chorizo or sausage, if you want to prepare an authentic one and not disappoint the Spanish people, please avoid the chorizo and the sausage. My favourite is seafood, I used prawns, squid, and cooked mussels (I kept the cooking water). To make…

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  • Confit garlic hummus with grilled mushrooms – Ottolenghi

    05/03/20214passionfood

    Hummus is probably the most versatile dip, is a perfect snack for any time of day. You can eat it as it is or serve it topped with meat, veggies or like this recipe that I’m sharing with you today. A wonderful way to eat hummus. It’s not the authentic recipe of hummus for sure but it will probably be, if you try this.  The grilled mushrooms with the delicious marinade, works beautifully with the creamy hummus perfectly flavoured with confit garlic. Add a salad on the side and it’s an amazing meal.   You can skip the topping and have…

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  • Basmati & wild rice with chickpeas, currants & herbs by Ottolenghi and Sami Tamimi « Jérusalem » cookbook.

    26/08/20204passionfood

    Another recipe by Yotam Ottolenghi and Sami Tamimi from their book “Jerusalem”, famous enough no need for intro.  And like all of their recipes, this rice is just wonderful with fried onions, herbs and currant. Plus it’s gluten-free and vegan.  It’s a dish that can be a side dish it’ll go very well with meat and fish, as it can be a hearty main course for vegetarians and vegans. My rice is a bit yellow compared to the original recipe, it’s just because I added curry, you can make whatever you like, after all cooking is all about taste.

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