fromwww.theguardian.com2 weeks agoYasmin Khan's recipes for aubergine kuku and fruit and nut granola barsThese granola bars are soft, sticky, and packed with dried fruit, nuts, and seeds, sweetened with banana and honey, making them perfect for cravings.Cooking
fromwww.london-unattached.com3 weeks agoSabzi by Yasmin KhanYasmin Khan's 'Sabzi' emphasizes the central role of fresh herbs in Iranian cuisine, where they are featured prominently rather than merely as garnishes.Cooking
East Bay foodfromwww.nytimes.com4 months agoAn Iranian Stew to Celebrate RamadanKhoresh gheymeh is a celebrated Iranian stew ideal for iftar, rich in flavor and tradition.