Biryani
Biryani represents the height of Indian culinary technique: multiple components prepared separately with precision, then…
Indian
Discover · complex + rice + yogurt + lamb
12 recipes
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In season
May produce
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Course & method
Ingredients
Chelo Kabab Koobideh
Mince mixes with very finely-grated onion (squeezed dry), salt, pepper, turmeric and a hit of saffron-water
Persian
Dolma (Azerbaijani Stuffed Vine Leaves)
Azerbaijan's stuffed vine leaves, claimed as the national dish in 2017 and added to UNESCO's list of Intangible Cultural Heritage
Azerbaijan
Hyderabadi Mutton Biryani
Bone-in mutton (or lamb) marinates for 4 hours in yogurt, ginger-garlic paste, deep-fried onion (birista), garam masala, chilli and saffron
Indian
Lahori Mutton Biryani
Mutton is marinated overnight in yogurt with browned onion, ginger-garlic, Kashmiri chilli, garam masala and dried plums…
Rice
Madghoot
The fast Saudi cousin of mandi, made when you want kabsa-deep flavour but the day doesn't have three hours in it for the meat to cook
Arabian
Mansaf
Dried jameed balls soak overnight then break down in water to form the cooking liquid
Jordan
Quzi
A bone-in lamb shoulder rubs with baharat, dried lime, garlic and yogurt; sits overnight; roasts long and slow until the…
Iraq
Riz a Djej
A whole chicken poaches with onion, cinnamon, cardamom and bay 45 minutes; chicken comes out, stock is strained
Lebanese
Shish Barak
A simple wheat-flour-and-water dough rests for 30 minutes
Palestinian
Sindhi Biryani
Mutton on the bone marinates for 2 hours in yogurt, ginger-garlic paste, ground spices (red chilli, turmeric, coriander…
Pakistani
Warak Enab
Vine leaves blanch briefly to soften; veins are trimmed
Lebanese