Notes about Recipes in this book

• Broccoli and lentil salad with curried tahini and dates

  • RhymesWithPhone on December 31, 2025

    Tasty and simple - bed of lentils, roasted veg, tahini sauce. Can’t go wrong.

  • rmardel on January 12, 2026

    Each of the components of this salad are delicious on their own, and the total effect was lovely and good, but somehow less than the components separately. I did like the addition of the dates to the broccoli and radishes, and I felt the curry in the tahini was delicious with the broccoli and dates, but not so much with the radishes or the lentils. I used black lentils because I had an open bag on hand but I don't really think that made a big difference. I felt that overall, a simpler tahina sauce would have complimented everything better and that this salad, although good, was simply trying too hard.

• Halloumi lasagne

  • Nancy402 on September 08, 2025

    Very tasty. Had to increase the oven temperature and cook an extra 10 minutes to reach the point of being bubbly, and to get any browning on the top. Looking forward to the leftovers!

• Stuffed aubergine with walnuts, pomegranate, and feta

  • czalikowski on January 12, 2026

    Good weeknight dinner recipe- with a nice earthy flavor. The walnuts add a great texture to the eggplant base!

• Orange, radish, and olive salad

  • rmardel on January 13, 2026

    Oranges, olives, lemon, olive oil. Although it was very good I don't know that it stands out among other orange/olive/onion or orange/radish/herb salads I make regularly. I think the flavor of the radishes was lost during their brief walk through the marinade, or perhaps they were just out of season. I will try making the salad again, leaving the radishes plain and see if that brightens things up

• Maple granola with fruit and kefir yoghurt

  • rzali on January 22, 2026

    It is your standard (basic) granola recipe

• Masala omelette

  • AWthecook on January 12, 2026

    Excellent

• Fennel, avocado, and pistachio salad

  • rmardel on December 30, 2025

    What a lovely salad. I loved the way the tarragon brightened the greens while rounding out the flavors of anise from the fennel. The cool crunchiness of the fennel, the soft avocado, the meaty nuts and the herbs all worked well together providing an entrancing harmony of flavors. I am not usually fond of salad dressings that are equal parts vinegar and oil but this one worked here and so I did not play with the proportions.

• Freekeh pilaf with cauliflower, almonds, and cherries [salad]

  • stahl_amy on August 28, 2025

    recipe available here: https://www.ediblela.com/seasonal-recipes/yasmin-knahs-freekah-pilaf-with-cauliflower-almonds-and-cherries

• Loaded wedge salad with tahini ranch and crispy chickpeas

  • valderaa on February 26, 2026

    I’ve only made the ranch dressing from this recipe (good but I have no idea if it tastes like ranch; I just like tahini.) Wanted to comment that there is no cocoa powder in this recipe.

• Tempeh and broccoli salad with spicy peanut dressing

  • valderaa on February 26, 2026

    Delicious!! I’ve never actually liked tempeh before but I found myself taking extra bites of it as I was assembling the salad. I prepped all the components ahead so pulling it together foe dinner was easy. There was a lot to chop. I am glad I doubled the tempeh for a more filling meal. I also added fresh mint to the salad because I had it on hand and added some extra ginger chopped for the marinade to the peanut sauce. The broccoli helps bulks it up but the salad is good on its own without it. I will definitely make this again.

  • mpo on March 12, 2026

    I made the dressing but no matter how much liquid I added, it never became a pourable dressing! And I only used a 1/4 cup of peanut butter.

  • sophie_lfm61y on May 28, 2026

    Scrumptious, filling, healthy weeknight meal. Perfect for summer, air fried the tempeh which worked well. Also used sambal in place of the red chili in the peanut sauce

• Everyday Middle Eastern chopped salad

  • westminstr on February 05, 2026

    I made to go with the mung dal when I realized it needed an acidic partner. Used only tomato, cucumber, red onion and made sharp w lots of lemon juice. Not something I need a recipe for, really, but it did the trick.

• White beans and mixed herb smash

  • stahl_amy on August 28, 2025

    recipe available here: https://www.stylist.co.uk/food-drink/sabzi-mezze-recipes-sharing/999166

  • westminstr on January 09, 2026

    This was the first recipe I tried from the book. I made a number of changes - half recipe with precooked rancho gordo caballero beans, used the bean broth instead of water, cooked down longer than specified. my herbs were parsley & cilantro. The smash looked more olivey than in the picture but it tasted really good & complimented the beans very well. I had about half left over.

  • DebCooks on April 02, 2026

    Delicious recipe. The herb smash made it! I would add more herbs next time. I used Rancho Gordo lima beans which were delicious.

• Roast Brussels sprouts with almonds, coriander, and pomegranate

  • rmardel on January 10, 2026

    This was good, and I appreciated the brightness the pomegranate seeds brought to the roasted Brussels sprouts. However there were multiple steps, although none were difficult, and I didn't think the payout was worth the extra work. These weren't better than any other way I've roasted Brussels sprouts and were a bit fiddly. I will remember the pomegranate though.

  • westminstr on February 05, 2026

    I really liked this combination of flavors! If doing it again I wouid streamline by using raw garlic in the dressing and pre toasted nuts. I cut the sprouts in half & roasted 25 minutes. They were too soft! That was my fault though. This would be a good holiday dish, the pomegranate seeds are lovely!

• Labneh with persimmon and harissa

  • rmardel on January 15, 2026

    I love this! The harissa/lemon/persimmon is the perfect blend of sweet/tart/spice. Mixed with the creamy labneh (although I used thick Greek yogurt) and the freshness of mint this just seems to hit all the perfect notes. I'm not likely to save this up just for appetizers though. I could eat this myself for breakfast or lunch, or even as a dessert, even though it is not particularly sweet, just enough so to tickle my sense of satiety.

• Dalaar

  • rmardel on January 16, 2026

    This is fabulously flavorful. I think the proportion of salt was a little high, and I'm not particularly sensitive to salt, and will try it with slightly less next time, but even so, this is a fabulous accent to many things.

• Smoky black bean soup

  • Mliston on May 07, 2026

    This is a super solid version of a black bean soup. Great smoky flavor and surprisingly light. Bonus that all of the ingredients are already in my pantry. Definitely a make-again!

  • DebCooks on May 30, 2026

    Fantastic flavour due to terrific spice combo. I didn’t add the extra water in the last step and it was still soupy enough. Love this recipe.

• Red lentil and tomato soup with coriander yoghurt

  • DebCooks on February 15, 2026

    Wow! This was a sleeper recipe, surprisingly delicious and easy. The yogurt with cilantro is essential!

  • Apollonia on February 16, 2026

    Looking for something for dinner, I was inspired to try this based on DebCooks's comment. Tasty and very easy variant on lentil soup and the kind of thing you could almost always whip up.

• Mung daal

  • john18000 on August 28, 2025

    This is a good, simple mung Dal recipe. I reduced the amount of water to cook the lentils a little. Never would have thought to add extra virgin olive oil to Dal, but it works.

  • westminstr on February 05, 2026

    I always like to experiment with different dals. This was fine but not exceptional. I prefer more acidity in the dish (I note she says to serve the dal with a sharply dressed salad, and it needs this!). I cooked the dal in the instant pot with 4 cups water, turmeric, garam masala & salt, 10 minutes HP which seemed plenty. Then followed the recipe. It was a little thick and I added a bit more water. I know mung dal is traditional in Ayurvedic cooking but overall I prefer the taste and texture of red lentil dal. I’m going to reserve the rest of my mung dal for khichdi.

  • DebCooks on February 15, 2026

    Another terrific recipe from Sabzi. Straightforward recipe packed with flavor. I made the recommended salad for the side dish, which complemented the recipe well.

• Smoky chickpeas with orzo and cavolo nero

  • Katie on November 20, 2025

    I ended up needing to add a fair amount more liquid than the recipe said, but it’s easy to adjust as you go. I also put in some harissa for extra spice since that was what sounded good today but I’m sure it’d be good without too.

  • westminstr on February 12, 2026

    I made a half recipe with chickpeas cooked from scratch (and their broth). Also used chickpea orzo which I cooked separately. I think there should be half as much orzo as the recipe states. I had to add quite a bit more liquid & it still was not brothy like the picture in the book. We used parm not the breadcrumb topping. It was fine but not outstanding.

  • DebCooks on April 03, 2026

    Good flavour profile in this dish, the smoked paprika made the dish . But as others have mentioned the ratios of liquid is way off and orzo amount is too much. I halved the orzo to one cup and increased the water and stock by one cup each. Still it was too much orzo and not enough liquid. I will cut orzo to half cup next time and add the 2 extra cups of liquid.

• Squash, lentil, and apricot stew

  • Rabates on January 15, 2026

    Yum yum yum. I used brown rice and if doing it again I’d add more squash (or chop it smaller) and more apricots.

  • tessa_61yfj4 on April 04, 2026

    Made this many times and it always hits! Subbed the celery for zucchini since that’s what I had.

• Persian celery and bean stew (Khoresht-e karafs)

  • valderaa on November 06, 2025

    I love trying new flavors. I was so curious about this combination and I had just made a batch of Rancho Gordo Ayocote Morado beans. It is good! I am enjoying the sour lime profile and mix of veggies. Made a day ahead for best flavor. Next time, I would use some dried limes too.

• Punjabi spiced red kidney beans (Rajma)

  • valderaa on November 06, 2025

    Delicious and easy. I boosted the spices a bit. Would be good over brown rice and with diced carrot and yogurt.

• Tofu and sweet potato massaman curry

  • john18000 on August 28, 2025

    This was very nice, but not like a traditional massaman. The addition of peanut butter made it somewhere between massaman and a West African groundnut stew.

  • DebCooks on February 15, 2026

    Good; a flavorful recipe for tofu. I added Sichuan peanuts for the topping which gave it a good zip.