Ash Reshteh
Dried beans (chickpeas + kidney beans + green lentils, OR the popular cheat of mixing all dried into one pot) soak overnight
Persian
Discover · complex + onion + vegetarian + garlic
69 recipes
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June produce
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Atchara
Atchara is the Filipino pickle that lives in every refrigerator, sweet-sour shreds of green papaya and carrot that cut…
Sides
Bagels
Bagels are the boiled-then-baked New York-Jewish rolls, the dense chewy ring with a glossy mahogany crust that defines…
Sides
Baingan Bharta
A whole aubergine is charred directly over a gas flame until the skin is blackened and the flesh inside is soft
Sides
Bánh Xèo Chay
Rice flour, turmeric, coconut milk and water make a thin yellow batter
Vietnamese
Barszcz Czerwony
The brightest barszcz uses fermented beetroot kvas, beetroot, garlic and rye bread crust steeped in salted water for…
Polish
Bessara
Bessara is the Egyptian fava-bean dip the colour of pale green, a thicker, smoother cousin to ful medames eaten across…
Snacks
Bhindi Masala
The okra is washed, dried thoroughly and trimmed, then cut into 2 cm pieces
Sides
Bolani
Bolani are the stuffed Afghan flatbreads sold at every roadside stall and bus station, fried golden in a thin film of…
Snacks
Burmese Samosa
The Burmese take on the South Asian samosa, with a thinner, crisper pastry and a milder filling than its Indian cousin
Snacks
Buss-Up-Shut Roti with Curry
Buss-up-shut, also called paratha roti, is the flaky-layered Trinidadian roti that takes its English name from "burst-up…
Trinidadian
Caponata
Aubergine cubes are salted to weep, fried hard in olive oil to deep gold, and reserved
Sides
Chakalaka
Onion is softened in oil; garlic, ginger and curry powder bloom
South African
Conch Fritters
The Bahamian fish-shack starter that every visitor to Nassau or the Out Islands ends up trying within a day of arrival
Bahamian
Dal Makhani
Whole black urad lentils and a small handful of red kidney beans are soaked overnight, then pressure-cooked or simmered…
Indian
Esquites
Corn kernels, fresh in season, frozen the rest of the year, are charred in a hot dry pan with a bit of oil until many kernels are blackened
Mexican