
Ash Reshteh
Dried beans (chickpeas + kidney beans + green lentils, OR the popular cheat of mixing all dried into one pot) soak overnight
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Dried beans (chickpeas + kidney beans + green lentils, OR the popular cheat of mixing all dried into one pot) soak overnight

Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion…

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

Dried chickpeas soak overnight (never cooked, chickpeas must remain raw)

Dried chickpeas (or a chickpea-fava blend) soak overnight

The Saudi take on foul medames, somewhere between the Egyptian original and the Yemeni daal-like versions

Cracked wheat (daleya), pearl barley, chana dal, masoor dal, moong dal and urad dal soak overnight together

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

Iraqi falafel is the version with cardamom and dill, distinct from the Levantine green-coriander variety, made with…

Whole chickpeas are soaked overnight and simmered until tender (or pressure-cooked)

A thick batter of gram (chickpea) flour, rice flour, ajwain, turmeric, chilli powder and salt mixes with cold water to a…

Dried chickpeas soak overnight with a pinch of bicarbonate of soda

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

BIR special balti is the customisable British restaurant chef's signature, mixing pre-cooked meats, seafood and…

These are grilled vegetables with spiced coating, crispy outside, tender inside

Hummus is the simplest and most elegant of Middle Eastern dips: cooked chickpeas reduced to silky purée through long…