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Persian Saffron Rice (Tachin)
The golden crust on this Persian Saffron Rice looks and taste incredible!!! Called Tachin, this rice is made with yogurt, saffron, yolks and butter.
Rice Pilaf with Nuts and Dried Fruit
A beautifully fragrant Rice Pilaf with pistachios, almonds and dried fruit. Perfect for your holiday feasting table or a side for a Middle Eastern meal!
Middle Eastern Spiced Lentil and Rice (Mejadra)
Mejadra is a fragrant Middle Eastern rice pilaf that is SO GOOD you can - and will want to - eat it on its own! Mejadra is an ancient dish that is hugely popular throughout the
Chickpea Rice Pilaf
Fragrant Middle Eastern Chickpea Rice - 5 minutes of prep, no chopping, then the hardest part is patience while the rice rests for 10 minutes! This rice is so delicious it only needs something simple to accompany it, like roasted vegetables or a simple piece of grilled fish.
Middle Eastern Lamb and Lentil Rice Pilaf
Superbly aromatic lamb rice pilaf. A complete one pot meal (Nutrition Rating "A") that takes a mere 10 minutes of active prep.
Curried Rice
A really great Curried Rice that won't disappoint! This basmati rice recipe is flavoured with curry powder plus extra spices to to give it great flavour.
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Armenian-Style Rice Pilaf
Rice and pasta toasted in butter and then simmered in chicken stock makes the perfect side dish for any meal.
Middle Eastern Shredded Lamb with Chickpea Pilaf (Rice)
Shredded lamb loaded with classic Middle Eastern flavours, pan fried to golden perfection and served with a chickpea rice pilaf. FAST to prepare!
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Vegetable Biryani
Fragrant basmati rice cooked with braised vegetables, seasoned with spices and aromatic waters, and garnished with caramelized onions, dried fruit, and nuts.
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Mejadra From 'Jerusalem'
The Mejadra in Yotam Ottolenghi and Sami Tamimi's Jerusalem: A Cookbook is Tamimi's take on the traditional Arab combination of rice and lentils topped with freshly fried onions.
Stunning Persian Jewelled Rice Pilaf, a saffron rice perfumed with spices, studded with nuts and fruit.
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Honey-glazed carrots
A delicious honey-glazed carrots with buttermilk dressing and pomegranate
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Peas and Carrots Salad With Goat Cheese and Almonds
A light but filling take on peas and carrots with crunchy marcona almonds and citrus-scented goat cheese, drizzled with honey and toasted pumpkin seed oil.
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Charred, Oven-Roasted Carrot Salad With Feta Cheese
Caramelized oven-charred carrots are finished with tangy feta for a refreshing change of pace.
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Honey-Balsamic Roasted Carrots From 'The Glorious Vegetables of Italy'
Carrots are tossed in a potent mixture of olive oil, balsamic, and honey before throwing them in a hot oven until they've turned spotty brown and just barely tender. The floral honey complements the natural sweetness of the carrots, and then the balsamic adds zip to keep the sugar in check. If you use a honey and a balsamic with character, you won't regret it—the carrots are more like a provocative dessert you get to eat for dinner.
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
Holiday Crostini - 8 DELICIOUS ways!
Crostini - 4 delicious ways! Choose a Crostini Topping - Smoked Salmon with Dill Cream Cheese, Mediterranean, Caprese or Prawns/Shrimp with Avocado.
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Orange-Glazed Carrots With Ramp Barley and Spinach
Tender, plump grains of barley are stir fried with ramps and orange-glazed carrots for a dish that is hearty, healthy, and seasonal.
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Smitten Kitchen's Honey and Harissa Farro Salad
It's hard to get through fall without encountering more than a few roasted vegetable salads. They're earthy, filling, and entirely seasonal. In The Smitten Kitchen Cookbook, Deb Perelman writes about a few such salads, but the one that drew my eye was her Honey and Harissa Farro Salad. I'm a big harissa fan, and the idea of tempering its spiciness with honey sounded like a perfect dressing base. But what the title of the recipes leaves out is that over half of this salad is made up of roasted ba...
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Carrots Roasted in Coffee Beans From 'Coi'
I once went to a party featuring small bites from Daniel Patterson's Coi kitchen. (It was quite a party.) One was a version of this dish—carrots fragrant with coffee, served in a flavorful broth with minuscule herbs scattered on top.
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Carrot Salad With Yogurt, Ghee, and Barberry Dressing
This simple fall salad dresses up shaved and pickled carrot with perky barberries and warm spiced ghee.