Red Sands: Reportage and Recipes Through Central Asia, from Hinterland to Heartland by Caroline Eden

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  • Emil's lamb plov with chestnuts, apricots and watercress (page 18)

    from Red Sands: Reportage and Recipes Through Central Asia, from Hinterland to Heartland Red Sands by Caroline Eden

    • Categories: Rice dishes; Main course; Cooking for 1 or 2; Spring; Kazakh
    • Ingredients: basmati rice; vegetable stock; saffron threads; onions; ground cumin; dried unsulphured apricots; lamb legs; watercress; cooked chestnuts
    • Accompaniments: Laza hot sauce
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  • Caspian anchor

    Caspian anchor (page 21)

    from Red Sands: Reportage and Recipes Through Central Asia, from Hinterland to Heartland Red Sands by Caroline Eden

    • Categories: Cocktails / drinks (with alcohol); Spring; Kazakh
    • Ingredients: vodka; sea buckthorn juice
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  • Canned peach and sour cream cake (page 44)

    from Red Sands: Reportage and Recipes Through Central Asia, from Hinterland to Heartland Red Sands by Caroline Eden

    • Categories: Cakes, large; Frostings & fillings; Dessert; Spring; Winter; Kazakh
    • Ingredients: plain flour; caster sugar; eggs; canned peaches; icing sugar; sour cream; butter
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  • Mushroom khinkali

    Mushroom khinkali (page 54)

    from Red Sands: Reportage and Recipes Through Central Asia, from Hinterland to Heartland Red Sands by Caroline Eden

    • Categories: Appetizers / starters; Spring; Georgian; Kazakh; Vegetarian
    • Ingredients: plain flour; eggs; chestnut mushrooms; mushroom stock
    • Accompaniments: Laza hot sauce
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  • Meatball, lavash and chickpea soup (page 75)

    from Red Sands: Reportage and Recipes Through Central Asia, from Hinterland to Heartland Red Sands by Caroline Eden

    • Categories: Quick / easy; Soups; Lunch; Spring; Kazakh
    • Ingredients: chicken stock; canned chickpeas; lavash bread; dill fronds; minced lamb; eggs; breadcrumbs; sweet paprika; ground cumin; flat-leaf parsley
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  • Shashlik with bottled tarragon vinegar (page 86)

    from Red Sands: Reportage and Recipes Through Central Asia, from Hinterland to Heartland Red Sands by Caroline Eden

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  • Pink pickled onions (page 88)

    from Red Sands: Reportage and Recipes Through Central Asia, from Hinterland to Heartland Red Sands by Caroline Eden

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  • Vladimir Lee's kimchi (page 94)

    from Red Sands: Reportage and Recipes Through Central Asia, from Hinterland to Heartland Red Sands by Caroline Eden

    • Categories: Chutneys, pickles & relishes; Spring; Kazakh; Korean
    • Ingredients: Chinese cabbage; sea salt flakes; carrots; red bell peppers; spring onions; fresh ginger; gochugaru; rice vinegar; tamari; fish sauce
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  • A bread pudding for Anna Akhmatova (page 104)

    from Red Sands: Reportage and Recipes Through Central Asia, from Hinterland to Heartland Red Sands by Caroline Eden

    • Categories: Baked & steamed desserts; Dessert; Entertaining & parties; Spring; Uzbek
    • Ingredients: white bread; cardamom pods; dried fruits of your choice; ground cinnamon; milk; double cream; eggs; nutmeg
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  • Russian Easter bread (Kulich) (page 110)

    from Red Sands: Reportage and Recipes Through Central Asia, from Hinterland to Heartland Red Sands by Caroline Eden

    • Categories: Bread & buns, sweet; Afternoon tea; Easter; Spring; Russian; Uzbek
    • Ingredients: strong white bread flour; caster sugar; fast-acting yeast; eggs; almond extract; saffron threads; raisins; dried unsulphured apricots; lemons; icing sugar; hundreds and thousands; mixed spice (UK)
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  • Tashkent fever (page 112)

    from Red Sands: Reportage and Recipes Through Central Asia, from Hinterland to Heartland Red Sands by Caroline Eden

    • Categories: Cocktails / drinks (with alcohol); Spring; Uzbek
    • Ingredients: vodka; pomegranate juice; limes; strawberries
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  • Ella's carrot and honey 'jam' (page 114)

    from Red Sands: Reportage and Recipes Through Central Asia, from Hinterland to Heartland Red Sands by Caroline Eden

    • Categories: Jams, jellies & preserves; Spring; Uzbek
    • Ingredients: carrots; lemons; oranges; granulated sugar; runny honey; cinnamon sticks
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  • Old Tashkent non bread with raisins and walnuts (page 120)

    from Red Sands: Reportage and Recipes Through Central Asia, from Hinterland to Heartland Red Sands by Caroline Eden

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  • Steamed pumpkin khunon (page 124)

    from Red Sands: Reportage and Recipes Through Central Asia, from Hinterland to Heartland Red Sands by Caroline Eden

    • Categories: Appetizers / starters; Spring; Uzbek; Vegetarian
    • Ingredients: plain flour; carrots; red peppers; spring onions; dill fronds; sea salt flakes; chilli powder; sunflower oil; sour cream; pumpkins
    • Accompaniments: Laza hot sauce
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  • Sweet turnip and mung bean pilaf (page 126)

    from Red Sands: Reportage and Recipes Through Central Asia, from Hinterland to Heartland Red Sands by Caroline Eden

    • Categories: Rice dishes; Main course; Spring; Uzbek; Vegetarian
    • Ingredients: onions; baby turnips; ground cumin; ground cayenne pepper; dried mung beans; basmati rice; garlic; parsley; flaked sea salt; lemons
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  • Mikhail Kurzin's meat dumplings brought to life (page 132)

    from Red Sands: Reportage and Recipes Through Central Asia, from Hinterland to Heartland Red Sands by Caroline Eden

    • Categories: Appetizers / starters; Main course; Side dish; Spring; Uzbek
    • Ingredients: plain flour; eggs; sunflower oil; minced beef; onions; ground cayenne pepper; ground cumin; caraway seeds; sea salt flakes; sour cream
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  • An Uzbek harvest stew with quince (Dimlama) (page 143)

    from Red Sands: Reportage and Recipes Through Central Asia, from Hinterland to Heartland Red Sands by Caroline Eden

    • Categories: Stews & one-pot meals; Main course; Fall / autumn; Uzbek
    • Ingredients: lamb leg steaks; ground cumin; ground cayenne pepper; onions; quinces; potatoes; carrots; red peppers; beef stock; tomatoes; Savoy cabbage; dill fronds
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  • A bygone Uzbek salad (page 144)

    from Red Sands: Reportage and Recipes Through Central Asia, from Hinterland to Heartland Red Sands by Caroline Eden

    • Categories: Salads; Side dish; Spring; Uzbek; Vegetarian; Vegan
    • Ingredients: black radishes; pistachio nuts; sea salt flakes; caster sugar; black peppercorns; star anise; dill seeds; fresh bay leaves; yellow mustard seeds; red onions; raw apple cider vinegar with honey
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  • Blushing quince jam (page 152)

    from Red Sands: Reportage and Recipes Through Central Asia, from Hinterland to Heartland Red Sands by Caroline Eden

    • Categories: Jams, jellies & preserves; Spring; Uzbek
    • Ingredients: quinces; granulated sugar
    show

  • Sultan Kurgan tofu (page 163)

    from Red Sands: Reportage and Recipes Through Central Asia, from Hinterland to Heartland Red Sands by Caroline Eden

    • Categories: Stir-fries; Main course; Spring; Kazakh; Vegetarian; Vegan
    • Ingredients: soy sauce; ground Sichuan pepper; star anise; whole cloves; black peppercorns; vegetable oil; firm tofu; green bell peppers; tomato purée; basmati rice; green chillies; Chinkiang black rice vinegar; chilli flakes
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  • Sour cherry borscht (page 164)

    from Red Sands: Reportage and Recipes Through Central Asia, from Hinterland to Heartland Red Sands by Caroline Eden

    • Categories: Soups; Spring; East European; Kazakh
    • Ingredients: beef stock; beetroots; floury potatoes; carrots; onions; cabbage; fresh bay leaves; ground cayenne pepper; apple cider vinegar; frozen sour cherries; sour cream; dill fronds
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  • Chingiz's apple vanilla vodka (page 167)

    from Red Sands: Reportage and Recipes Through Central Asia, from Hinterland to Heartland Red Sands by Caroline Eden

    • Categories: Cocktails / drinks (with alcohol); Spring; Kazakh
    • Ingredients: apples; dried pears; vodka; vanilla extract
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  • Friday mosque halva (page 186)

    from Red Sands: Reportage and Recipes Through Central Asia, from Hinterland to Heartland Red Sands by Caroline Eden

    • Categories: Candy / sweets; Afternoon tea; Fall / autumn; Uzbek
    • Ingredients: pistachio nuts; dates; plain flour; butter; honey; white chocolate
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  • A lamb and quince plov for Imenjon (page 196)

    from Red Sands: Reportage and Recipes Through Central Asia, from Hinterland to Heartland Red Sands by Caroline Eden

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  • Laza hot sauce (page 197)

    from Red Sands: Reportage and Recipes Through Central Asia, from Hinterland to Heartland Red Sands by Caroline Eden

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Notes about this book

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Notes about Recipes in this book

  • Sultan Kurgan tofu

    • TrishaCP on February 28, 2022

      This was an easy and tasty dinner. Next time I would reduce (probably by half) the amount of Szechuan pepper, which was just too prominent to me, but that is personal preference.

    • jenburkholder on January 07, 2022

      Really great and very easy. We let the sauce reduce for a minute before adding in tofu/peppers and that was a good choice, it tightened up nicely. The green bell pepper could be subbed for a lot of things (green beans spring to mind) or just omitted. Aromatic, lightly sweet, and pantry-friendly. Will repeat.

  • Sour cherry borscht

    • meginyeg on January 05, 2022

      This was delicious. I used garlic broth leftover from a Kachka dish instead of beef broth. I love the dried cherries.

    • mjes on May 22, 2021

      Okay, I was watching Great British Menu and noting all the beets ... which led me to thinking of Eastern European borscht ... which led me to my cookbook with a variety of Russian borscht ... which made me think that I'd seen an interesting Central Asian borscht recipe somewhere. Thank you EYB - I found it! I used dried sour cherries and ignored the gherkins to serve but, oh my, this is an excellent borscht. Grating the beets and carrots kept an interesting texture. I'd love to know that it taste like the next day but am not sure how much one would have to make for there to be any left after dinner, evening snack, midnight snack ... did I say I loved it!

    • jungliemonkey on November 24, 2020

      I was a bit short on sour cherries, so made up the difference with golden berries, which were probably a bit much... However, "user error" aside, this borscht was absolutely fantastic! Deep, rich, and tasty.

  • Steamed pumpkin khunon

    • jungliemonkey on November 29, 2020

      The amount of dough here actually rolls out to more like 5x30cm for each. With the amount of filling I had, that made 12 good-sized dumplings, with dough left over. Delicious, particularly with a small amount of sour cream and the accompanying hot sauce recipe!

  • Canned peach and sour cream cake

    • jungliemonkey on November 24, 2020

      I should have added my sour cream bit by bit to the icing to get the consistency right, as mine turned out far too liquid! However, the cake itself was a triumph. Light, moist, and delicious. Will definitely be making this again.

  • Cheat's laghman

    • stepharama1 on January 14, 2022

      Truly excellent -- however, I used the broth from Nigella's "Wide Noodles with Lamb Shank in Aromatic Broth on page 57 of "Cook, Eat. Repeat" because using beef stock didn't seem that it would produce the flavor expected. In my experience, Laghman is based on an aromatic lamb broth. Since the title of the recipe is "Cheat's Laghman," I can't quibble.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Through the author’s thoughtful narrative I am taken on a trip through Central Asia and gifted with beautiful photography and dishes that make me feel as I am along with her on this journey.

    Full review
  • ISBN 10 1787134822
  • ISBN 13 9781787134829
  • Published Nov 17 2020
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing

Publishers Text

The follow-up to the award-winning Black Sea, Caroline Eden's Red Sands is a journey through the places, peoples and food of the 'Stan' countries: Kazakhstan, Kyrgyzstan, Tajikistan, Uzbekistan and Turkmenistan. These areas of Central Asia are little known ("the last sizable 'blank on the map'") but hugely significant in terms of world history, conflict and culture. Caroline explores this little-explored region through a series of essays and recipes, with descriptions and photographs that transport the reader to another world through the lens of food.

With unprecedented access to communities and locations as yet undiscovered by westerners, Caroline uncovers unique stories about forgotten people and places.

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