Biryani
Biryani represents the height of Indian culinary technique: multiple components prepared separately with precision, then…
Indian
Discover · rice + yogurt + gluten-free
16 recipes
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In season
June 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
Dolmadakia (Greek Stuffed Vine Leaves)
Dolmadakia are the Greek stuffed vine leaves, small cigar-shaped rolls of softened vine leaves wrapped around a herby…
Snacks
Goan Chicken Biryani
Goan chicken biryani is the Goan twist on the great Mughal layered rice, the dish that runs vinegar and coconut milk…
Rice
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
Maklouba
Aubergines are fried first to soften and develop colour
Palestinian
Mujadara
Lentils (brown or green, not red) simmer for 25 minutes until tender
Sides
Mujadara
Brown lentils boil until almost tender; long-grain rice and water join them along with cumin and a touch of cinnamon
Middle East
Quzi
Quzi is the Iraqi celebration dish, a whole slow-roasted lamb shoulder served on a platter of saffron rice with toasted…
Iraq
Riz a Djej
A whole chicken poaches with onion, cinnamon, cardamom and bay 45 minutes; chicken comes out, stock is strained
Lebanese
Saleeg
A Hijazi speciality that sits closer to a savoury rice porridge than to any other rice dish on the peninsula
Arabian
Sindhi Biryani
Mutton on the bone marinates for 2 hours in yogurt, ginger-garlic paste, ground spices (red chilli, turmeric, coriander…
Pakistani
Tahdig
Tahdig is the crisp golden rice crust at the bottom of every Persian rice pot, the most prized part of the dish, the bit…
Iran
Warak Enab
Vine leaves blanch briefly to soften; veins are trimmed
Lebanese