June, 2016

May, 2016

April, 2016

  • The six rules of barbecuing

    28 April, 2016 The six rules of barbecuing

    Even the best cooks can be stumped when it comes to cooking to perfection over coals. We ask Ben Tish to tell us the six most important rules of barbecuing so we can grill with confidence over the long weekend.
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November, 2015

October, 2015

September, 2015

August, 2015

July, 2015

  • Eat like an Italian

    20 July, 2015 Eat like an Italian

    If you’ve ever been on holiday to Italy, like us, you’ve probably eaten classic pizzas, pastas and risottos until you’re fit to burst. While sticking with what you know isn’t always a bad thing, delve a little deeper and you’ll find the true heart of the region; eating cotoletta in Milan, beans in Florence and artichokes in Campania will open up a whole new world of Italian cooking. We spoke to three Air B’n’B hosts about the food of their region, must-eats while you’re there, and asked about the best-kept secrets when it comes to eating out.
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  • Michelin Stars in Your Eyes

    06 July, 2015 Michelin Stars in Your Eyes

    With so many Michelin-starred chefs on the site, we challenged Cooked writer Imogen Corke to test her mettle on some of the trickier recipes. This week, she cooks Atul Kochhar’s cod in nilgiri korma gravy from his latest cookbook, Benares.
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May, 2015

  • Q&A with Rosie Birkett

    22 May, 2015 Q&A with Rosie Birkett

    We ask our authors ten questions about their life long love of food. This week, we speak to Rosie Birkett, author of A Lot on her Plate, about roast dinners, tuna tacos, and why you should never run your finger through hot caramel.
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  • The Lunchbox Edit: Spring Greens

    01 May, 2015 The Lunchbox Edit: Spring Greens

    Each week, we take some of our favourite recipes and give them a little tweak to make perfect packed lunches.
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How to plan a Persian Feast

Yasmin Khan
17 May, 2016

When I’m having people round for dinner I want relax and enjoy a few glasses of wine, not rush around in the kitchen worrying about my food. This fragrant vegetarian Persian dinner party menu allows me to do just that. Not only does it bring a cacophony of colours and textures to a dining table but as you can make almost all of it ahead of time, it leaves you with plenty of time to kick back and enjoy yourself when your guests arrive.

Yasmin's feasting menu

Aubergine and Mushroom Tahcheen

Yoghurt with Spinach

Carrot and Pistachio Salad

Rhubarb and cardamom cheesecake

The night before...

This creamy ginger and cardamom spiced cheesecake always tastes better after it has been chilled overnight, so bake it the night before and simply pour the rhubarb topping onto it just before you serve.

The afternoon of the party...

Start preparing the centrepiece of your meal, the golden saffron-infused layered rice cake called Tahcheen. This recipe is vegetarian, but you can also layer in some leftover roast chicken with the aubergines and mushrooms to satisfy any meat lovers.

Make your spinach and yoghurt side dish and then place it in your serving bowl, cover with clingfilm and stick it in the fridge ready to whip out when your guests arrive.

Two hours before you want to eat...

Prep the ingredients for the carrot salad; wash and finely chop the herbs, toast the pistachios, make the dressing. Set these aside to assemble just before serving.

Pop the Tahchin in the oven. It is a very forgiving dish with regards to timings so there is no need to worry if you leave it in a bit longer than planned, just keep cooking until you get a deep, crunchy, crust.

15 minutes before eating...

Grate the carrots and mix it with the herbs, pour over the dressing and scatter with pistachios. Take the yoghurt and cheesecake out of the fridge so they can come back to room temperature.

Feasting time!

Serve your layered rice cake on a platter in the middle of the table and let guests cut themselves a slice. Serve with the spinach yoghurt and carrot and pistachio salad on the side, followed by the cheesecake. 

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