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.
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:
- Heat 1½ tbsp olive oil in a large pan over medium heat.
- Add the lamb chunks and brown on all sides.
- Remove the lamb and set aside.
- In the same pan, add the remaining olive oil, then sauté the onion and garlic until softened.
- Stir in the cumin, cinnamon, allspice, and chili flakes, cooking for 1 minute.
- Add the bulgur wheat, stirring to coat with the spices.
- Return the lamb to the pan, then pour in the stock.
- Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
- Add the figs, cover, and cook for an additional 10 minutes, until the bulgur is tender, and the liquid is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes.
- Fluff the pilaf with a fork, then stir in the parsley and coriander.
- Serve topped with chopped pistachios and a dollop of Greek yogurt, if desired
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.
47 Responses
After visiting Thailand a few years ago, I’ve been making Massaman curries a lot as it’s one of my favourite curries now.
I’ve tried making Paella after many Spain trips, but I can never make it as well.
Pizza, it didn’t taste as good as in Italy, though.
I fell in love with msukkan when in Ramallah, now make it all the time at home
I enjoyed Caldo Verde when visiting Portugal recently, and successfully made it myself at home.
I’m a crepe fanatic these days, thanks Paris!
Moussaka
I tried a to cook my own Corn Dogs and replicate the ones i had when visiting Florida. Needless to say, the Americans are better at this kind of thing.
Gazpacho after eating it in Seville
I visited New Orleans and had Gumbo Jambalaya and Po Boy and the dishes where amazing I have tried to re-create all of these dishes but they never taste the same.
I love Persian food!
Pastitsio….. Greek beef Lasagna … 🇬🇷 great family meal
I did a cooking course on Oceania Vista in March and we made falafels. I’ve made them a few times since
I love ‘picky’ food (finger food) and have eaten chicken wings around the world but none compares to those my husband cooks for me!
This looks beautiful. I love Middle Eastern food. Not only for the delicious flavoursome spices but also it offers very healthy balanced nutrition. I follow the 30 different veg per week and this offers so much that falls naturally into this. In this recipe, it has 11 different veggie ingredients!!
Moussaka, I have tried in Greece
Yes, after coming home I often adapt my recipes, for example a tagine. A small change in the ingredients can make a huge difference.
Lamb Kleftiko – after holidaying in Greece but, sadly, it never tastes the same as it did when in Greece – possibly because being on holiday there adds to the delicious flavour.
Gnocchi
Lots of things, my favourite was Costa Rican casado which is rice and beans, plantain and lots of other little dishes on one plate.
I went on a Danube cruise last year and the food in Hungary was so wonderful I bought a cookery book and varieties of paprika when we were in Budapest. I loved the Gombapaprikash, mushroom paprika, made at home and am still trying other meals with paprika in them.
Lamb Klftiko , followed a couple of recipes but can never get that authentic taste and flavour that you get so easily in the Greek islands
moussaka
Maltese Rabbit Stew.
Rendang from Indonesia.
Imam Bayildi, as a vegetarian this is a classic I can confidently serve to anyone, if I’ve had a few hours notice because the slow braise is key to a really great dish, that and lots of extra virgin olive oil.
We went to Greece a few times and found the food is so tasty so decided to buy a Greek recipe book when I got back home some of the dishes were really tasty like moussaka lamb kleftiko and zucchini fritters
Arancini balls – delicious!
I look forward to exploring these recipes
As we live in Wales I suppose Yorkshire counts as abroad. We had a Yorkshire salad in funnily enough Yorkshire a little while ago which had vinegar and mint, amongst other things, in it. Liked it so much that we have gone on making it using our own garden mint. The receipts (original spelling) in Sabrina’s book look wonderful. I would love to try them.
I’ve tried many times to recreate a good Greek salad, but never managed it. I think it’s the tomatoes… tuner never taste the same at home. I have, however, managed to make a northern Thailand Khao Soi that I was very proud of. Such a lovely, hearty curry.
In Bulgaria many years ago we had street food and now this seems to be the ‘new’ thing here. It was a wrap with heavenly lamb and little fries and a beautiful sauce. Not sure what the name of it was but delicious.
I tried to cook calamari from inspiration from a holiday in Corfu but it didn’t turn out like the one on holiday.
Well ive not actually cooked anything from our travels but we did do a cookery class in Cozomel
Lots of interesting recipes. Let’s go Persian… yum.
A tagine, love the fruit in it.
Yes, tagine.
After travelling to Mexico , specifically Oaxaca ,I have tried recreating their mole sauce used for marinating. Needles to say I am still trying to get that authentic taste, but I am getting closer😀
Her recipes sound delicious and I haven’t found a book on middle Eastern cooking that has appealed to me as much as Georgia’s does. It would be great to add this to my spicey recipe repertoire and experiment with the new recipes. My favourite.ily could have they taste buds tingling!
I love cooking and creating meals from all traditions but I’m always guided by my recipe books so would love to win this to add another culture to my repertoire
Shakshuka – Turkish breakfast – what a wonderful way to start the day!
Would love to give these recipes a go.
I’ve tried to replicate some Greek dishes such as Stifado and Souvlaki, but they never seem to taste as good as when we eat them on balmy nights on holiday!
Pizza! After a cooking experience in Rome I will always use this recipe at home now.
Jerk chicken!
I have tried various recipes based on things I have eaten on holiday, but sadly they never quite turn out the same as my memories! I obvious need to practice more, or maybe it’s different without the full immersion of being in a new place.
Having loved Georgia’s Adjaruli khachapuri, which is a canoe-shaped cheese bread, I tried making it at home. Whilst I managed to form the distinctive shaped bread, it’s impossible to get the right type of Georgian cheeses in this country, so sadly it didn’t have exactly the same flavour.