Persiana is a celebration of the food and flavours from the regions near the Southern and Eastern shores of the Mediterranean Sea, with over 100 recipes for modern and accessible Middle Eastern dishes, including Lamb & Sour Cherry Meatballs; Chicken, Preserved Lemon & Olive Tagine; Blood Orange & Radicchio Salad; Persian Flatbread; and Spiced Carrot, Pistachio & Coconut Cake with Rosewater Cream.
Rising star of the Middle Eastern food trend, Sabrina Ghayour is a chef, food writer and the charismatic Persian-born host of regular London supper clubs specialising in Persian and Middle Eastern flavours. She also teaches at the Divertimenti Cookery School. Recent collaborations include the 'Passage to Persia' pop-up with Anna Hansen at The Modern Pantry with guest chefs Ben Spalding, Omar Allibhoy, Alexis Gauthier and Tim Anderson, and Oliver Peyton's 'Friday Night Socials' at The National Gallery. This summer Sabrina appeared at the BBC Good Food Show, Taste of London and Jamie Oliver's Big Feastival. Upcoming events include a pop-up at Grain Store with chef Bruno Loubet and the BBC Good Food Show - Winter. Her work has featured in The Times, the Sunday Times, the Evening Standard, The Guardian, The Independent, The Telegraph, Delicious magazine, Sainsbury's Magazine and BBC Good Food magazine.
A lovingly-written homage to the enchanting dishes of the Middle East. Sabrina Ghayour takes the reader on her magic carpet to the ancient and beautiful lands of rose-scented sherbets...and to a table of abundant feasts, and of honeyed and spiced delights. What a fantastic treasure trove of good food! Within these pages, the cook will find recipes for tagines, soups, stews, salads and plenty of sweet treats. Through the pages of Persiana, Sabrina delivers the Eastern promise in its delicious, gastronomic form. If you want to eat like an Arabian Knight, then start here...but be sure to stock up on cinnamon, cumin and coriander... - Raymond BlancSabrina Ghayour is a phenomenal Persian chef. - Gizzi ErskineSabrina cooks the kind of food I love to eat: lots of flavours distilled out of love and generosity. In this book Sabrina demystifies the use of spices. The Eastern promise is definitely delivered in her book and it will have a place on the shelves of my kitchen. - Bruno Loubet