The key to a perfect Persian pilaf is cooking the rice until it's lightly spiced and fluffy then adding fresh herbs, pomegranate, raisins and chicken. Don't forget to serve everyone some of the crust on the bottom – that's the best bit!
Persian Flatbread Nan-e barbari is a classic Persian flatbread that gets crisp and golden in the oven, thanks to roomal, a flour paste that’s spread over the bread before it’s baked. Jessamyn Rodriguez likes to serve it with feta and olives.
Oven-roasted Chicken with Sumac, Pomegranate Molasses, Chilli and Sesame Seeds - The Happy Foodie
Healthy Sicilian-style salmon with mushrooms and broccoli - fast, fresh and all yours.