Recipe Box

Marinate chicken with yogurt, half the spice mix, and salt for at least 1 hour

Parboil rice until 70% cooked, drain and set aside

Fry onions in ghee until deep golden brown, set half aside for garnish

Add marinated chicken to the pot with remaining onions, cook 15 minutes

Layer parboiled rice over chicken, add saffron milk, mint, and cilantro

Cover tightly and cook on low heat (dum) for 25 minutes

Gently mix layers, garnish with fried onions and fresh herbs

Cook pasta according to package directions, reserve 1 cup pasta water

Melt butter in a large pan, sauté garlic until fragrant (1 minute)

Add shrimp, cook 2-3 minutes per side until pink

Toss in pasta, lemon juice, and enough pasta water to create a sauce

Garnish with parsley and serve immediately

Preheat oven to 375°F (190°C)

Cream butter and sugars until light and fluffy

Beat in eggs and vanilla

Mix flour, baking soda, and salt, then gradually add to butter mixture

Fold in chocolate chips

Drop rounded tablespoons onto baking sheets

Bake 9-12 minutes until golden brown. Cool on pan for 2 minutes.

Cook quinoa according to package directions

Roast sweet potato and chickpeas at 400°F for 20 minutes

Massage kale with a drizzle of olive oil and lemon juice

Whisk tahini with lemon juice and water for dressing

Assemble bowls: quinoa base, topped with sweet potato, chickpeas, kale, and avocado

Drizzle with tahini dressing and serve

Season chicken with salt, pepper, and paprika. Sear in a large pot until golden (4 min per side). Remove.

Sauté onion and garlic in the same pot for 3 minutes

Add rice, stir to coat, then pour in broth. Bring to a boil.

Place chicken on top of rice, cover, and simmer on low for 25 minutes

Add frozen peas in the last 5 minutes. Fluff rice and serve.

Brown beef cubes in a pan with oil (optional but adds flavor)

Place all vegetables in the slow cooker

Add browned beef on top

Mix broth with tomato paste, garlic, and thyme. Pour over everything.

Cook on LOW for 8 hours or HIGH for 4 hours

Season with salt and pepper before serving

Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

Roll out pizza dough into a rectangle

Spread tomato sauce evenly, leaving 1/2 inch border

Sprinkle cheese, peppers, and olives over sauce

Roll up tightly from the long side. Cut into 1-inch slices.

Place cut-side up on baking sheet. Brush with olive oil.

Bake 12-15 minutes until golden. Cool slightly before serving.

Season lamb with ras el hanout and salt. Brown in batches in a tagine or heavy pot.

Sauté onions until soft and golden

Return lamb, add cinnamon sticks and enough water to cover

Simmer covered for 1.5 hours until lamb is very tender

Add dried apricots and honey, cook uncovered for 30 more minutes

Garnish with toasted almonds and fresh cilantro. Serve with couscous.