Iranian ghormeh sabzi
An Iranian stew of lamb or beef with fresh herbs, red kidney beans and dried limes, slowly cooked until the meat is tender.
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South African Grilled Boerewors
Fresh boerewors grilled until browned all over and served in four portions.
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Sichuan dan dan noodles
Wheat noodles with stir-fried pork and a bold sauce of sesame, soy, chilli and Sichuan pepper. Serves 4.
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Cá kho tộ: Vietnamese fish braised in caramel
Fish slowly braised in caramel with fish sauce, garlic and shallot, in the style of cá kho tộ. Serves 4.
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Marseille Bouillabaisse
A Provençal fish stew with rockfish, tomato, fennel, saffron and potatoes; the fish is served separately from the broth.
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Kashmiri Rogan Josh with Lamb
An Indian lamb stew slowly cooked with ghee, yogurt, Kashmiri chili and fennel. This version follows the Kashmiri Muslim style with onion and garlic; other regional versions also exist.
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Mozambican-Style Grilled Piri-Piri Prawns
Prawns marinated with chili, garlic, lime, and spices, then grilled. Serves 4.
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Dry beef rendang
Indonesian beef rendang slowly cooked with coconut milk, spices, and aromatic herbs until the liquid reduces and the meat is tender and dark.
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Kenyan beef pilau
Basmati rice cooked with beef, deeply browned onion, tomato, and toasted spices. Serves 4; preparation: 30 minutes; cooking: 55 minutes.
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Iranian Chicken and Walnut Fesenjan
An Iranian chicken stew with ground walnuts and pomegranate molasses, finished with a thick sweet-and-sour sauce for four.
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Kashmiri lamb rogan josh (Muslim-style variation)
A Kashmiri lamb stew with ghee, yogurt, garlic, ginger, and aromatic spices. This version follows the variation that includes onion and garlic; serve when the meat is tender and the sauce is cohesive.
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Lebanese Mujaddara
A Lebanese dish of lentils and brown rice cooked together, topped with golden onion and cumin.
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Chicken pad kra pao
Thai stir-fried minced chicken with garlic, chili and holy basil, served with jasmine rice and a fried egg.
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Jordanian Musakhan
Roast chicken with slowly cooked sumac onions, served on flatbread and finished with pine nuts and parsley.
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Vietnamese Caramelized Fish (Cá kho)
Firm white fish gently cooked in a Vietnamese sauce of caramel, coconut water, and fish sauce.
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Egyptian Molokhia Soup with Garlic and Coriander
Molokhia leaves cooked in chicken broth and finished with garlic and coriander browned in oil. Makes 4 servings.
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Bangladeshi Shorshe Ilish (Hilsa in Mustard Sauce)
Hilsa in a bold sauce of mustard, mustard oil, and green chilies, prepared in a Bangladeshi style.
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Turkish beef manti with yogurt and paprika butter
Turkish dough parcels filled with beef, served with plain yogurt and butter flavored with paprika and chili.
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Sindhi Chicken Biryani
Pakistani chicken biryani layered with basmati rice, potatoes, green chilies, fresh herbs, and Sindhi masala.
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Fijian Fish Suruwa
A Fijian fish curry with tomato, coconut milk, and aromatic spices; the fish gently cooks in the sauce until done.
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