May 2025 – Persiana Everyday

This month, we’re celebrating the bold, vibrant flavours of the Middle East with Persiana Everyday by Sabrina Ghayour.

Known for her effortless approach to Middle Eastern cooking, Ghayour brings the richness of Persian and surrounding cuisines into everyday meals. With recipes that highlight the region’s love for fresh herbs, aromatic spices, and deliciously complex flavours, this book invites you to explore a wide range of dishes, from comforting stews to vibrant mezze.

In Persiana, Ghayour offers a modern twist on traditional recipes, making Middle Eastern cooking accessible and exciting. Each dish is infused with the heart and soul of the Middle East, showcasing the beauty of cooking from scratch with bold, vibrant ingredients. Whether you’re a novice or a seasoned cook, Sabrina’s approachable style will inspire you to experiment with new flavours and techniques.

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To give you a taste of what’s inside, this month we’re sharing one of her delightful recipes: Lamb, Fig, and Bulgur Pilaf. It’s a perfectly balanced dish that pairs succulent lamb with the sweetness of figs and the nutty texture of bulgur wheat, and which embodies the essence of Middle Eastern cooking.

We hope it inspires you to bring the flavours of Persiana into your kitchen.

Recipe: Lamb, Fig, and Bulgur Pilaf

This hearty, one-pot dish combines tender lamb, sweet figs, and nutty bulgur wheat, all infused with aromatic spices. It’s a comforting meal that brings together Middle Eastern influences in a flavourful way.

Ingredients:

• 500g lamb leg steaks, cut into chunks
• 3 tbsp olive oil
• 8 fresh figs, halved
• 1 large onion, roughly chopped
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp chili flakes
• 175g bulgur wheat
• 350ml lamb or chicken stock
• 3 tbsp flat-leaf parsley, chopped
• 3 tbsp coriander, chopped
• 25g pistachios, chopped
• Greek yogurt, to serve (optional)

Method:

1. Heat 1½ tbsp olive oil in a large pan over medium heat.
2. Add the lamb chunks and brown on all sides.
3. Remove the lamb and set aside.
4. In the same pan, add the remaining olive oil, then sauté the onion and garlic until softened.
5. Stir in the cumin, cinnamon, allspice, and chili flakes, cooking for 1 minute.
6. Add the bulgur wheat, stirring to coat with the spices.
7. Return the lamb to the pan, then pour in the stock.
8. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
9. Add the figs, cover, and cook for an additional 10 minutes, until the bulgur is tender, and the liquid is absorbed.
10. Remove from heat and let it sit, covered, for 5 minutes.
11. Fluff the pilaf with a fork, then stir in the parsley and coriander.
12. Serve topped with chopped pistachios and a dollop of Greek yogurt, if desired

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How to win a copy of Persiana Everyday

Have you ever cooked something new just because you tried it abroad? What was it? Let us know by commenting below for a chance to win a copy of this cookbook!

A winner will be chosen at random in early June 2025.
The competition closes on 31 May 2025.