
Couscous Royale
Lamb and chicken poach slowly in a saffron-tomato broth with chunks of root vegetables and chickpeas
Tap a chip to add another filter, or use Clear all below.
Tap any item to find recipes that use it.

Lamb and chicken poach slowly in a saffron-tomato broth with chunks of root vegetables and chickpeas

Lamb shoulder cubes simmer slow with chickpeas, lentils, tomatoes, vermicelli noodles, and a heavy spice mix (ginger…

Saudi Arabia's national dish, the one platter you'll meet at almost every gathering from family lunch through wedding banquet

Minced beef is mixed with crushed coriander seed, anardana (pomegranate seed) for sourness, finely chopped onion, green…

Bone-in lamb is browned in ghee with a small handful of whole spices, then ginger-garlic paste and tomato are added in…

Split yellow moong dal (or chana dal, or a mix) is rinsed and pressure-cooked or simmered with turmeric until completely soft

BIR lamb achari is the restaurant take on the Punjabi achari tradition, a curry seasoned with the spices that go into…

Chicken thighs are marinated briefly in onion, garlic, ginger, tomato and a sprinkle of curry powder, then sealed in a…

The Saudi gathering platter built for the night when one cut of meat isn't enough

Beef is browned and simmered with onions, garlic, ginger, tomato and a touch of curry powder

Onion fries in oil until deep gold; ginger-garlic paste joins and is fried for 1 minute

Potatoes, cauliflower, peas boil until tender

Chicken chilli masala is a relatively modern entry on the British restaurant menu, sitting somewhere between a jalfrezi…

Chicken tikka masala is, depending on which origin story you believe, either Glasgow's mid-1970s answer to British…

Lavastorm belongs to the rarefied corner of the BIR menu shared with phaal, naga, and the various house-named "hottest…

This sits apart from the rest of the Restaurant-Style series