Notes about Recipes in this book

• Tadka carrot salad with cumin, coriander & mustard seed dressing

  • sarahj22 on February 23, 2025

    I made this recipe a few times years ago then totally forgot about it. Really glad to have rediscovered it. The only taxing bit is peeling and grating the carrots, as after that everything comes together really quickly. I can see this going on our regular rotation.

• Honey-roasted grapes, labneh, roasted walnuts & Persian herbs

  • Babycarrot on April 17, 2023

    Made this recipe no substitutions. Salad has a delicious sweet/tart/tangy vibe to it with nice crunch from the walnuts and radishes. Labneh balls were a bit of a pain to shape into circles. This did use a lot of pans (toasting nuts/warming the honey + grapes) and making the tamarind paste from pressed tamarind but all in all a delicious salad.

• Spinach, yoghurt & walnut soup

  • jdstone on June 30, 2022

    This was an afterthought on my menu when I realised I had spinach to use up. Maybe I had low expectations, but this so far exceeded them that I rated it the best thing I made all year. It's visually appealing, too, with that vibrant green. If I were to make ahead, I would keep the spinach and yogurt combination separate from the stock until ready to heat and serve. The slow cooker might be useful in keeping that temperature low to avoid curdling--but I wouldn't let it heat longer than necessary because I wouldn't want the pretty colour to dull.

• Kale pakoras with charred tomato & tamarind broth

  • joneshayley on January 03, 2020

    A nice soup - though it didn’t offer the depth that I’d hoped for. The kale pakoras however were a wonderful addition and brought the whole recipe up in my esteem. Served as a starter - not a substantial enough soup for a main meal.

• Mughal spiced aubergine kuku

  • Hansyhobs on January 14, 2022

    Very easy to prepare and nicer than I was expecting (I don't love aubergine but had one from the veg box that needed using). I sliced raw potatoes thinly on a mandolin (instead of using boiled potatoes) and that worked very well. It was quite spicy but overall very tasty. Don't leave out the saffron.

• Pasand steak with cucumber, coriander & mint raita

  • TrishaCP on May 28, 2021

    This is a really flavorful marinade for steak (doesn't taste sweet) and the raita is very nice.

• Goshtaba beef meatballs in yoghurt sauce with buttery basmati rice

  • Allie80 on April 20, 2019

    We gave this a 9/10: * Mostly fairly easy to source ingredients, the only thing you may find trickier is ground cardamom so you may need to grind your own * Recipe is fairly easy to follow, the only thing that threw me was the ingredients for the yoghurt sauce being described as a paste, it’s definitely more of a solution * None of the techniques are very tricky, but you will most likely need a food processor * Recipe states it feeds four but if you have a larger appetite then the number of meatballs will need increasing * I thought there may be too much yoghurt and rice, but one tiny ramekin is all that’s left, which I can neither confirm not deny that ‘him indoors’ may have snaffled later in the evening using only his fingers, straight from the fridge…

  • jdstone on June 30, 2022

    Agree with Allie80 that the 'paste' is not a paste. That had me worried I'd done something wrong, but the results were delicious. I ground my own cardamom, but thankfully found that easier than expected. I would happily scale up the recipe to feed more people, but need to allow more time for the meatballs to brown in batches.

• Lamb & potato seekh kebabs

  • greedyrosie on June 28, 2020

    Really just when I think I’ve made all the minced lamb recipes in the world. You will need a food processor for this, but it’s a low effort recipe. Very tender kebabs.

• Malai chicken bites

  • s.shadan on December 20, 2021

    Very easy and tender, even without the tenderiser, and super flavour

• Tilapia & caramelised onion masala with barberry rice

  • Anea25 on December 02, 2023

    Really delicious and quite easy to make. I might skip the potato layer next time.

• Mughal baked cod korma

  • Frenchfoodie on October 11, 2020

    I really liked the idea of a make-ahead sauce that could be poured over the fish and baked at the last minute. The sauce was nice and creamy but was just lacking something. Needed longer in the oven than the recipe suggested, even for tail end cod.

• Courgettes stuffed with chana dal & tamarind

  • et12 on March 25, 2023

    This was really good and made for a light dinner, I put a bit too much lemon juice this time around but it was still good. I think it would work really well with paneer added to the stuffing.

• Whole roast cauliflower with saffron, cashews, coconut & chilli

  • et12 on February 06, 2024

    This was a really nice way to roast a cauliflower. I loved the idea of quickly boiling the head of cauliflower in turmeric infused water first, which gave it a lovely flavour and range of colour. The only thing I would change is adding salt to the boiling water in order to evenly season the cauliflower.

• Chickpea & lamb chop polow

  • joneshayley on January 11, 2020

    This is very nice and quite flavourful, but for nearly two hours work I’m not certain it’s worth it. I could make rice and chickpeas with lamb chops on half the time with the same flavour tbh.

• Coriander, cashew & golden sultana dip

  • Babycarrot on April 15, 2023

    Absolutely delicious. At first it eats a bit sweet from the golden raisins but then you get the bite and heat from the finger chilis. Would be lovely with red meat or even falafel. Might add some salt next time since the recipe doesn’t call for it.

• Carrot halwa cake

  • Babycarrot on April 13, 2023

    Delicious cake. Love the mixed nuts in the batter. Subbed regular raisins for golden as that’s what I had on hand as well as regular sugar for light brown sugar although I would definitely make an effort to include next time. Cake itself isn’t super sweet. Liked the cardamom and ginger, might up it to another 1/2 teaspoon next time. Really let the butter and sugar caramelize before adding in carrots - will know for next time. Keeps well in the fridge.

• Kavey Eats

  ...Saliha explores the rich culinary heritage of Indo-Persia and the Mughal Empire, supported by her own travels across India and Pakistan. Khazana translates to ‘treasure trove’ in Urdu...

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