Description

Zelmai and Farida Ayubi

Chapters and recipes are divided by spice – by the fire and thunder of ginger and peppercorns

Really good as a side dish and as a spice in Asian dishes and wok dishes

Also use as a sandwich spread and as a condiment for a mild and deliciously spicy stew with meat

Saraban chai krydderier Zelmai and Farida AyubiGreg and Lucy Maloufs classic cookbook Saraban is now available in a new edition. Following the success of their award winning books Saha and Turquoise, Greg and Lucy Malouf explore one of the world's earliest and greatest empires. Saraban is an unforgettable journey through the culinary landscapes of ancient Persia and modern Iran. Persian cooking is one of the oldest and most sophisticated cuisines in the world, its influence having spread across

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