Arroz de Pato
Arroz de pato is Portugal's answer to paella, except baked rather than simmered, and the rice picks up a top crust of…
Portuguese
Discover · complex + carrot + rice
14 recipes
Tap a chip to add another filter, or use Clear all below.
In season
June produce
Tap any item to find recipes that use it.
Strawberry 0Asparagus 0Peas 0Broad beans 0New potato 0Cherry 0Courgette 0Raspberry 0Gooseberry 0Elderflower 0Lettuce 0
Filters
Filter
Culture
Jewish 0Muslim 0Hindu 0Lunar New Year 0Valentine's 0St. Patrick's 0Holi 0Passover 0Easter 0Shavuot 0Ramadan 0Eid al-Fitr 0Eid al-Adha 0Tu B'Av 0Rosh Hashanah 0Yom Kippur 0Sukkot 0Halloween 0Day of the Dead 0Diwali 0Hanukkah 0Kwanzaa 2
Course & method
Ingredients
Authentic Jamaican Curry Chicken
Jamaican curry sits in its own corner of the global curry map: heavier on turmeric and allspice than Indian Madras…
Jamaican
Bibimbap
Each vegetable cooks separately and gets dressed with sesame oil, garlic and soy
Korean
Cazuela de Vacuno
The Chilean Sunday-lunch one-pot, the soup-stew that turns up on every kitchen table from Santiago to Patagonia
Chilean
Domoda
Chicken thighs (or lamb) are browned, onions and tomato cooked down with garlic and a single whole chilli, then the meat…
Senegalese
Gimbap
Rice cooks, dresses with sesame oil and salt while still warm
Snacks
Gỏi Cuốn Chay
Vermicelli noodles cook briefly and get tossed with sesame oil to stop sticking
Vietnamese
Holubtsi
A whole cabbage is cored and lowered into boiling water; the outer leaves soften and peel off in turn
Ukrainian
Kabuli Pulao
Kabuli pulao is Afghanistan's national dish, the centrepiece of every wedding, Eid and important Friday lunch: a layered…
Afghanistan
Mafé
Bone-in beef or lamb is browned, then simmered with onions, garlic, tomato and stock
Senegalese
Pad Pak Ruam
A wok is heated hot; garlic flashes briefly in oil; vegetables go in by cook time, firmest first (broccoli, carrot, baby…
Thai
Pelau
Pelau is the Trinidadian one-pot, a meld of West African jollof technique with South Asian pilau influence and a…
Trinidadian
Thiéboudiène
The fish is scored and stuffed with rof, a fragrant paste of parsley, garlic, chilli and stock cube
Senegalese
Xinjiang Lamb Pilaf
A dish entirely about lamb fat carried through rice
Uyghur