Moorish: Vibrant recipes from the Mediterranean

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Biryani is a dish fit for a king and its origin is largely credited to Persia. The delicate layering of rice interspersed with spices and meat or poultry relies on a special Persian steaming method known as dam pokht (or dum pukht if you are from India), meaning "steam-cooked". There are many variations of biryani from India to Pakistan, but authentic versions have no chilli in them whatsoever – just aromatic spices such as luxurious Persian saffron. My wonderful friend Asma Khan is the queen of biryani and nobody has a more delicate and expert hand than she does when it comes to making the best and most authentic. Asma very kindly shared some of her biryani wisdom with me, from which I am delighted to share a simplified version of this hugely popular dish with you.

After completing her education, Ghayour was employed by restaurateurs such as Ken Hom and worked in corporate catering in the City of London for around fifteen years. [3] Aubergine is much loved and revered in eastern culture and I especially love it chargrilled, which gives an added meatiness through the charring. Saffron is the world's most expensive spice. The purest and highest grade of saffron comes from Iran and infusing some yogurt with its potency adds the perfect finish to grilled aubergines. Combine the toasted hazelnuts with the breadcrumbs and chopped parsley, sprinkle the mixture over the stew and serve with rice, flatbread or potatoes. In a small saucepan, combine the harissa and maple syrup and heat gently. As soon as the mixture begins to bubble, take off the heat and set aside. Add the garlic, harissa, sugar and cinnamon and mix until combined. Add the tomatoes, mix everything together and cook for 20 minutes.Whisk the egg yolks and sugar until the mixture is pale in colour and nice and fluffy. Stir in the cooled chocolate and oil mixture. Meanwhile, put the beaten eggs into a small, shallow bowl and season with salt and pepper. Put the flour and all the spices into another shallow bowl, season generously with salt and pepper and mix until evenly combined. Coat each piece of fish evenly in the seasoned flour, shaking off any excess, then dip it into the egg mixture until fully coated, and finish by dredging it in the flour mixture again, ensuring each piece is well coated. Repeat until all the pieces are coated. Fry the fish in the second pan of oil until the batter is crispy and a deep golden brown. To make the harissa lime mayo, mix the mayonnaise ingredients together in a small bowl and set aside.

Sabrina Ghayour, a multi-award-winning, and best-selling author, established her career hosting the extremely popular "Sabrina's Kitchen" dinner club in London. She had a specialization in Persian and Middle Eastern flavors.Add the rice, spices, butter and a generous amount of salt and pepper and cook, stirring, until the vermicelli is evenly coated in the melted butter and spices. Pour in 600ml/21fl oz cold water and stir again, then cover the pan with the lid, reduce to a very gentle simmer and cook for 30–35 minutes, or until the rice on top is cooked and fluffy. After the 1½ hours has elapsed, add the preserved lemons and apricots to the stew, stir well and leave it all to cook slowly with the lid off for a further 30 minutes. To make the meatballs, preheat a large frying pan over a medium heat. Put all the ingredients, except the oil, in a large mixing bowl and, using your hands, mix everything together really well for 6-8 minutes, ensuring you break up all the clumps of lamb so that everything is combined and the mixture is smooth – this will make for light and smooth meatballs. Sabrina Ghayour (born 5 January 1976 in Tehran, Iran) is a British-Iranian chef, food writer and author. [1] She is the host of the supper club ‘Sabrina's Kitchen’ and released her first cookbook, Persiana, in May 2014. [2] Early life [ edit ] Spiced carrot, pistachio and almond cake with rosewater cream. Photograph: Liz & Max Haarala Hamilton