This dish features aromatic ingredients used in Persian cuisine; barberries and tart cherries are both sweet and sour, the defining flavors of Persian foods. Find these ingredients at the ethnic food sellers listed in the Resources section (page 193), or substitute more dried apricots for the barberries and dried cranberries for the cherries. The dried rose petals give this dish its distinct floral taste and stunning appearance. Find them at gourmet and Middle Eastern food stores, or dry your own on a screen. Serve with Green Rice (page 190) and Cucumber Yogurt (page 184).
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.