Sabzi

Sabzi – the Persian word for fresh greens and herbs – isn’t a casual afterthought in Yasmin Khan’s kitchen; instead they are the cornerstone of the meals she cooks, the bedrock of khorests, curries, soups, salads and frittatas. In this book, Yasmin shares the food she most often cooks at home, which just happens to be vegetarian and often vegan, inspired by her Pakistani and Iranian heritage, her mother’s cooking and her travels around the world. With dishes that always put fresh plants at the heart of a meal, and in chapters such as magnificent mezze, soups for every season and delightful desserts, recipes in the book include: Halloumi Lasagne; Stuffed Aubergines with Pomegranates, Walnuts and Feta; Persian Celery and Bean Stew; Dark Chocolate and Dried Lime Tart, and many more.