Sabrina Ghayour

Sabrina Ghayour · Persiana Everyday

The roots of this dish come from a restaurant I used to work in where the head chef used to make a Japanese-style risotto using sushi rice, infusing ginger and other aromatics into the stock and serving it with seared scallops. I loved the dish so much that I developed a version with prawns that I often make at home.

Sabrina Ghayour · Sirocco: Fabulous Flavours from the East

Call me biased but I love feta. I always say, ‘Feta makes everything better’ – I’m aware that rhyming doesn’t help my cool factor, but feta is cheap, easy to find, incredibly versatile… need I say more? This recipe is fun and couldn’t be simpler. The preserved lemon jam comes together in minutes and works incredibly well with the deep-fried salty feta. I kid you not – this delicious dish impresses everyone and is perfect for sharing.

Sabrina Ghayour · Flavour

Don’t let the recipe title put you off because until you make them, you won’t know what I mean. These lovely little halloumi and herb pastries inflate when you fry them, making them feather-light, crisp and delicious. They are best enjoyed freshly made, so fry them just before you intend to eat them.

Sabrina Ghayour · Feasts

Don't be afraid about using this amount of oil to cook the aubergines - the excess oil can be squeezed out after cooking. To serve this as bruschetta, simply omit the bread from the recipe and serve on slices of toasted sourdough.

Sabrina Ghayour · Bazaar: Vibrant Vegetarian Recipes

To say that aash is merely a soup would be underselling it – this hearty staple of Persian cuisine is much more than that. Always herb-based, there are many varieties: some with meat, some without, some with barley, rice, tomato or pomegranate molasses… all equally delicious. Aash is the best comfort food on a cold day, and virtuous enough to be the perfect meal all year round. This is my Western version, but it is still every bit as delicious.

Sabrina Ghayour · Persiana: Recipes From The Middle East & Beyond

No matter what form of squid I have eaten - whether in curries, chargrilled, stuffed, baked or deep-fried - I adore the stuff. It is still relatively cheap to buy, especially when frozen, which is perfectly fine. I like to use the smaller squid tubes rather than the giant ones, which I find comparatively tough. In this dish, the squid is crunchy and delicious. The same cooking method and coating also works well with tiger prawns.

Sabrina Ghayour · Persiana Easy

The correct name for this type of bread is ramazan pidesi – breads that are traditionally made and served during Ramadan – but for ease, I call them pide at home. It really is very easy to make and is a stunning accompaniment to soups and stews, but if like me the Westerner in you prevails, pide also makes a magnificent sandwich (I like mortadella, pickled cucumbers, tomatoes and mayonnaise). Alternatively, serve whole at the table and slice or pull apart.

Sabrina Ghayour · Simply

A classic tiramisu is one dessert I can rarely resist, but this recipe offers stiff competition — white chocolate and raspberries are made for each other, and the vibrant green pistachios add a nutty flourish that makes this dish the absolutely perfect way to round off a meal.