Sabzi polo

or, herbs rice

 

1 1/4 cup basmati rice

2 tsp salt

1/2 cup finely chopped green onion

2 cups finely chopped dill

2 cups finely chopped parsley

6 cups finely chopped cilantry

3 tbsp oil

1 small potato, peeled and thinly sliced

3 tbsp water

1 cup greek yogurt

1/2 cup sour cream

2 tbsp olive oil

Rinse and soak rice 1-2 hours.

Put rice and soaking liquid in a pot; add a little extra water so rice is covered. Boil, simmer 1 min, then add onions and herbs and stir. Simmer 1-2 minutes, not until the rice is done. Set aside.

Rinse and dry the pot. Pour in oil, heat over medium, fry potato slices just about 2 min to get a little color. Cool.

Drizzle 2 tbsp water over potatoes, then put the rice on top of them in a centralish heap. Try to keep the rice from touching the sides of the pot. Then make 5 holes in this heap, down to the potatoes, to be little chimneys.

Drizzle rice with a little oil and 1 tbsp water, reduce to low, cover, cook 20 minutes. Turn off heat and leave covered for another 20 minutes to continue steaming on residual heat.

Mix yogurt and sour cream. Fold in olive oil but don't fully mix. Serve with rice.

Source: Plenty by Yotam Ottolenghi

Dan's note: there's some magic to the rice cooking here; mine keeps burning so I have to add more water. Also, the middle eastern store near us sells Sabzi Polo frozen herbs so I've made it with that a couple times to save a lot of time chopping herbs.

Quinoa sourdough salad

1/4 cup quinoa (or more if cooking such a small amount seems crazy)

4 slices sourdough bread

1/4 cup olive oil plus extra to brush bread

salt

4 medium tomatoes, diced

3 small cucumbers, diced

1/2 small red onion, thinly sliced

4 tbsp chopped cilantro

2 tbsp chopped mint

2 tbsp chopped parsley

1 tbsp lemon juice

1 tbsp red wine vinegar

2 garlic cloves, crushed

Preheat oven to 350. Cook quinoa (boil 9 min).

Brush bread with olive oil and salt. Bake slices for 10 minutes, flipping halfway, until dry and crisp. Cool and break into croutons.

Mix everything.

Source: Plenty by Yotam Ottolenghi

Gardeners' Pilau

1 1/2 cups basmati rice

1 cup fava beans, shelled

2 cups hot vegetable stock

2 tbsp canola oil

1 tsp cumin seeds

2 inch cinnamon stick

2 onions, finely sliced

2 inch piece of ginger, peeled and grated

4 cloves of garlic, crushed

2 green chiles, finely sliced

1 broccoli, broken into florets

1 zucchini, sliced

1 1/2 cups peas

1 tsp black pepper

1 tsp salt or to taste

large handful of fresh dill

large handful of fresh mint

 

Wash the rice, soak 20 min.

Cover fava beans briefly with boiling water, then put in cold water, then remove each bean's skin.

Boil stock, add rice, cook for 10 min, cover, let it rest and steam.

Pour oil into large pan, add cumin and cinnamon, let sizzle until fragrant, add onions, cook 7 min until translucent and softening but not yet colored, then add ginger, garlic, chiles, cook 5 min. Add broccoli, stir, add about 1/4 cup water and cover to steam. Add zucchini, a little more water, fava beans, peas, salt, pepper. Cook for a  minute or two, then remove from heat and add in the rice. Cover with herbs and serve.

Source: Fresh India by Meera Sodha

Rajma

1 cup dried kidney beans

2 onions, diced

14 oz can tomatoes

1 green chile

2 inch piece of ginger, peeled, roughly chopped

3 cloves garlic

2 tbsp oil

1/2 tsp cumin seeds

1/2 tsp red chile

1 tsp ground cumin

1/4 tsp ground turmeric

1 tsp ground coriander

1 tsp salt

Soak beans, boil in fresh water for an hour or until done, drain but save boiling water.

Blend onions, tomatoes, chile, ginger, garlic.

Heat oil. Add cumin seeds and blended paste. Cook 30 min until rich and thick and darker. Add spices. Cook 5 min. Add beans and maybe 1 cup of bean cooking water. Cook 10 min.

Source: Fresh India by Meera Sodha

Gujarati Dal with Peanuts and Star Anise

1 1/2 cups toor dal

2 star anise

oil

1/2 tsp mustard seeds

3/4 tsp cumin seeds

4 cloves

1 green chile, slit lengthways

2 sprigs fresh curry levaes

3 large tomatoes, chopped

1/2 tsp ground turmeric

1 1/2 tsp salt

2 tbsp honey

1 1/2 tbsp lemon juice

1/4 cup red skinned peanuts, crushed

Soak lentils overnight or in hot water for an hour. Rinse, cover with 2 inches water, add star anise and boil over medium.

In another pan, put 2 tbsp oil in a frying pan, add mustard seeds, cumin seeds, cloves, chile, and 6 curry leaves. After 2-3 minutes, add tomatoes, cook 5 minutes, then add turmeric, salt, honey, and lemon juice. Cook for a couple minutes. Add to lentils. Add hot water to desired thickness, simmer 15 min more. Top with more curry leaves and crushed peanuts.

Source: Fresh India by Meera Sodha

Hill station salad

1 fennel bulb

1 red onion

3 mixed bell peppers

half a cucumber

A handful of cilantro

1 tsp salt

1 tsp nigella seeds

1 cup fresh mint leaves

1 green chile

1/2 cup greek yogurt

2 tbsp lemon juice

1 tsp sugar

Cut all the vegetables into 1/4 inch dice. Add finely chopped cilantro, salt, nigella.

Chop mint and chile as finely as possible, mix with yogurt, lemon juice, and sugar. Mix into the salad.

Source: Fresh India by Meera Sodha

Fresh matar paneer

1 1/4 lb paneer, in 1/2 inch cubes

6 cloves garlic, crushed

1 lb plum tomatoes, chopped

1 1/4 tsp salt

1/2 tsp black pepper

1 tsp ground cumin

1 tsp ground red pepper

1/4 tsp ground turmeric

1 lb green beans, snow pea pods, or a mix

1 1/2 c peas

Fry the paneer, remove to another plate.

Fry garlic for a couple minutes, then tomatoes for about 6 minutes, then all the spices, remove from heat.

Boil beans and peas for a couple minutes until just barely done. Drain and dry.

Mix everything.

Source: Fresh India by Meera Sodha

Cauliflower korma

2 large cauliflowers - total 3-4 lbs

2 large yellow onions, thinly sliced

6 cloves garlic

2 inch piece of ginger, peeled

3/4 tsp ground cardamom

1 tsp black pepper

2 tsp garam masala

1/2 tsp red chile

1 cup ground almonds

2 tbsp honey

2 cups plain greek yogurt

about 1 cup milk

raisins

flaked almonds

Preheat oven to 350.

Cauliflower, oil, 1 tsp salt, mix, roast in foil 30-40 minutes.

Fry onions on medium 12-15 min, then add garlic, ginger, all spices, ground almonds, honey, salt. Stir fry 3 minutes then add yogurt, cook on low for 10 min. Add cauliflower, thin with milk to taste. Top with fried raisins and almonds.

Source: Fresh India by Meera Sodha

Celery Bitters

1/4 cup lemongrass, pale green parts only, roughly chopped (about 2 stalks)
1 teaspoon coriander seeds
10 mint leaves
1 allspice berry
1/2 teaspoon gentian root (cut, not powdered)
1/4 cup celery seed
1 cup celery, chopped
2 cups 100-proof vodka

Put the lemongrass, coriander, mint, allspice, and gentian root in a sealable glass jar. Muddle briefly to bruise and break the ingredients. Add the celery seed, celery, and vodka, then seal and shake. Let this mixture steep for 12 days, shaking daily.

Strain solids. Add 1/2 cup water and cook on medium for 5-7 minutes until it reduces slightly. Steep 2 more days. Strain.

 

Source: https://www.seriouseats.com/recipes/2012/04/homemade-celery-bitters-recipe-cocktail-ingredient.html

Tabbouleh

1 cup bulgur wheat
1 cup boiling water (maybe a little more, but 1 1/2 cups is too much)
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped parsley (1 bunch)
1 cucumber, unpeeled, seeded, and medium-diced (or 2-3 small Persian cucumbers)
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

Put boiling water and bulgur in a bowl with lemon juice, olive oil, and 1 1/2 tsp salt. Stir, then let stand about 1 hour.
Add everything else, mix well.

Source: https://www.foodnetwork.com/recipes/ina-garten/tabbouleh-recipe-2131154

Foul Mudammas

2 cans plain fava beans (13 to 15 ounces each can) (or cooked dry fava beans)
1/2 cup water
Kosher salt
1/2 to 1 tsp ground cumin
1 to 2 hot peppers, chopped
2 garlic cloves, chopped
lemon juice
olive oil
1 cup chopped parsley
1 tomato, diced

Instructions

Heat the fava beans and 1/2 cup water. Add salt and cumin. Use a potato masher or fork to mash the fava beans.
Mortar and pestle the peppers and garlic; add lemon juice, then add to fava beans. Add olive oil. Top with parsley, tomatoes, and pepper slices.

Serve with pita bread, sliced veggies and olives.

Source: https://www.themediterraneandish.com/foul-mudammas-recipe/

Brother Hal

3/4 oz white rum
3/4 oz mezcal
3/4 oz Green Chartreuse
3/4 oz falernum
3/4 oz Fresh lime juice
3/4 oz Fresh orange juice
Garnish: Lime wedge

Shake. Serve over ice.

Source: https://www.liquor.com/recipes/brother-hal/

Ruby hearts

1 1/2 ounce mezcal
1/2 ounce Campari
3/4 ounce cinnamon simple syrup (add 6 cinnamon sticks as you make 1 cup simple syrup, let infuse for a couple hours to couple days)
3/4 ounce lime juice
4 ounces pale ale or bitter-ish IPA, or maybe 2oz sparkling water

Garnish: cinnamon stick

Shake mezcal, Campari, syrup, lime. Strain into another glass over fresh ice, top with beer or seltzer.

Source: https://www.liquor.com/ruby-hearts-cocktail-recipe-4797104

Tzatziki again

1 big cucumber or 3 small Persian cucumbers, finely chopped or grated

2 cups Greek/drained yogurt

2-3 cloves garlic, mortar-and-pestled with a little salt

2 tbsp chopped mint

2 tbsp olive oil

salt and pepper

Salt the cucumber, let it sit, rinse and drain on paper towels. Combine everything.

Source: https://cooking.nytimes.com/recipes/1016438-tzatziki

Sleek

2 bundles pak choi (or other greens)

1 cup black eyed peas (or other beans)

1 cup bulgur wheat, couscous, or quinoa, cooked (so, less than that raw - whatever makes 1 cup cooked)

1 large onion, sliced

4 tbsp olive oil

Caramelize the onion on low heat for a while, like 15 or 20 minutes. Boil the pak choi for a few minutes. Cook the bulgur. Combine everything, add salt and pepper. I substituted everything except the onion and it was still great.

Source: https://www.simplytrinicooking.com/sleek/

Muhammara

1 tablespoon crushed red pepper flakes or 1 small red chile
1/2 teaspoon ground cumin
3/4 cup walnuts, toasted
1/4 cup whole-grain bread crumbs
1/4 cup extra-virgin olive oil
2 tablespoons pomegranate molasses
1/4 cup tomato paste
2 to 3 roasted red peppers
1/2 to 1 cup warm water

1/2 teaspoon fine-grain sea salt

Puree. Add a little warm water as necessary to make the consistency work - want to get it to like hummus consistency. She says use a hand blender but a regular blender works fine.

Source: https://www.101cookbooks.com/archives/my-favorite-grilled-kabob-recipe.html

That rum and cynar drink

2 mint sprigs
1oz Cynar
1oz rum - book says white but I used Smith & Cross
1/4 oz absinthe, or less (book says Chartreuse
1/8 oz simple syrup
1/8 oz lime juice
1 dash Angostura bitters

Muddle 1 mint sprig. Add everything else, stir, strain into glass with other mint sprig for garnish. Also you can batch this.
Source: Amaro by Brad Thomas Parsons, called "the art of the choke" but edited

Scarecrow

1 1/2 oz Amaro Montenegro
1 1/4 oz bourbon
1/4 oz Fernet Branca
dash orange bitters
orange peel
Stir with ice, strain, garnish with orange.
Source: I don't know.

Corpse reviver #2

1oz gin
1oz Cointreau
1oz Lillet blanc (or Cocchi Americano, or Kina Lillet)
1oz lemon juice
dash absinthe
orange peel garnish

Rinse the glass with absinthe, toss. Shake everything else with ice, strain into that glass. Garnish with orange peel.
source: the internet somewhere, maybe here: https://www.thespruceeats.com/corpse-reviver-no-2-recipe-760015

Shakshuka

1/2 tsp cumin seeds
3/4 cup olive oil
2 large onions, sliced
4 bell peppers, in strips
4 tsp muscovado sugar
2 bay leaves
6 thyme sprigs
2 tbsp chopped parsley
2 tbsp chopped cilantro
6 ripe tomatoes, chopped
1/2 tsp saffron threads
cayenne, salt, and pepper
8 eggs

Roast cumin seeds for 2 minutes, add oil and onions and saute 5 minutes. Add peppers, sugar, and herbs; cook 5-10 minutes. Add tomatoes, saffron, cayenne, salt and pepper. Cook on low 15 minutes. Keep adding water so it's a pasta sauce consistency. You can stop here ands ave this mix until later.

Fry two eggs in a pan and add a bunch of sauce. If you're fancy you can like make a hole in the middle of the sauce and cook the eggs in there with a covered lid for 10-12 minutes.

Source: Plenty by Yotam Ottolenghi

Beet, orange, and black olive salad

5 small or 2 large beets
2 oranges
1 treviso (red chicory) or endive or whatever bitter leaf
1/2 small red onion, thinly sliced
3 tbsp parlsey
5 tbsp black olives, pitted and halved. (book says Greek wrinkly ones.)
3 tbsp grapeseed oil
1 tsp orange flower water (or orange juice? I don't know)
1 1/2 tsp red wine vinegar

Boil beets for 1-2 hours or until a knife goes in smoothly. Cool. Cut into small bits similar to like half the size of an orange segment.
Segment the oranges. Chop them in a couple pieces.
Cut the chicory into 1/2 inch slices.
Combine everything.

Source: Plenty by Yotam Ottolenghi

Roast eggplant with tahini

1 large eggplant
1/3 cup tahini
1/4 cup water
2 tsp pomegranate molasses
1 tbsp lemon juice
1 garlic clove, crushed
3 tbsp chopped parsley
salt and pepper
3 mini cucumbers and 3/4 cup cherry tomatoes, optional
seeds from half a pomegranate, optional

Either burn the eggplant over a flame (grill?) or slice into slices and roast in the oven for like 25 minutes. I didn't have any luck with the flame on my stove. Anyway, remove the skin and chop the cooked eggplant flesh roughly. Add tahini, water, pomegranate molasses, lemon juice, garlic, parsley, salt, and pepper. Mix. If you stop there you've got something like baba ganoush, or you can add the cucumbers and tomatoes and then you've got more of a salad. Scatter pomegranate seeds on top.

Source: Plenty by Yotam Ottolenghi

Simla Mirch Kadhi

or, Spicy-tart bell peppers

1 cup yogurt
1 tbsp chickpea flour

1/2 tsp rock salt
1 tsp sugar
4 fresh chilies, stems removed, coarsely chopped
2 slices ginger (2 inches long, 1 inch wide, 1/8 inch thick) coarsely chopped

1 cup frozen green peas
1 tbsp cilantro
1 tsp ground Deggi chiles, or 1/2 tsp cayenne and 1/2 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground turmeric

oil
1 tsp mustard seeds
1 tsp cumin seeds
2 bell peppers, finely chopped
10-12 curry leaves
1 tbsp ghee, optional

Mix yogurt and chickpea flour; whisk so it's not lumpy.
Mortar and pestle the salt and sugar, then add chilies and ginger; add to the yogurt. Then add peas, cilantro, deggi, cumin, coriander, turmeric.
Heat oil, add mustard and cumin seeds until they pop, add bell peppers and curry leaves, fry 8-10 minutes. Add yogurt mixture, stir, simmer 15-20 minutes. Add ghee and serve.

Source: 660 Curries by Raghavan Iyer

Lentils with roasted tomatoes

5 plum tomatoes
thyme sprigs
olive oil
balsamic vinegar

1 red onion, very thinly sliced
1 tbsp red wine vinegar
1 tsp salt
1 1/2 cup lentils (Castelluccio, it says, or whatever brown/green lentils)
3 tbsp olive oil
1 garlic clove, crushed
3 tbsp chopped chervil or parsley
3 tbsp chopped chives
4 tbsp chopped dill
3oz mild Gorgonzola, crumbled

Dice tomatoes, drizzle with thyme, oil, and balsamic, roast at 275 for 1 1/2 hours or until semi-dried.
Put the onion in a bowl, pour salt and vinegar and let it sit for a few minutes.
Boil lentils in excess water for 20-30 minutes. Drain, add everything.

Source: Plenty by Yotam Ottolenghi

"a smoky tree" amaro

5g angelica root
3g wild cherry bark
1g juniper berries
10g fresh mint
2g fennel
10g coffee seeds
3g dried ancho chile
half a vanilla bean
5g fresh thyme

Steep in alcohol, dilute with syrup and water. I did about 250g 120 proof, 250g water, 200g syrup. Next time I might do a little less syrup; it's like a Meletti or something, good with soda water but not on its own. Also, I used a whole vanilla bean and that was too much vanilla, I think.

source: started with this amaro recipe developer: https://docs.google.com/spreadsheets/d/1AhiRiem8g8Quiu_OruYpW2sxqpdqvNajwGk9833c734/edit#gid=627802162

Irish soda bread

1 3/4 cups (420ml) buttermilk (or milk + 1 tbsp lemon juice; whisk, let sit 5 min)
1 large egg
4 and 1/4 cups (515g) all-purpose flour (plus more for your hands and counter)
3 Tablespoons (38g) granulated sugar
1 teaspoon baking soda
1 teaspoon salt
5 Tablespoons (70g) unsalted butter, cold and cubed
optional: 1 cup (150g) raisins

Preheat oven to 400°F.
Whisk the buttermilk and egg together. Set aside.
Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry cutter, a fork, or your fingers. Work the dough until into coarse crumbs, then stir in the raisins. Pour in the buttermilk/egg mixture.
Gently fold the dough together until dough it is too stiff to stir. With floured hands on a lightly floured surface, work the dough into an (approximately) 8 or 9 inch round loaf as best you can. (Or use a loaf pan, that works ok too, though it gets a little denser.) Knead the dough for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
Transfer the dough to the pan. Using a very sharp knife, score an X into the top. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top. I usually place foil on top halfway through bake time.
Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.

Source: https://sallysbakingaddiction.com/grandmas-irish-soda-bread/

Green pancakes

1/2 lb spinach, washed

3/4 cup flour
1 tbsp + 1 tsp baking powder
1 egg
2 tbsp melted unsalted butter
1/2 tsp salt
1 tsp ground cumin
2/3 cup milk

6 green onions, finely sliced
2 fresh green chiles, thinly sliced
1 egg white
olive oil

Wilt the spinach in a pan, drain, squeeze to remove as much water as possible, chop.
Put the flour, baking powder, egg, butter, salt, cumin, and milk in a mixing bowl, whisk until smooth.
Add green onions, chiles, and spinach, mix.
Whip the egg white to soft peaks and fold it in.
Cook in a pan like small pancakes.
You can serve with lime butter (butter, lime zest and juice, salt, pepper, cilantro, garlic, chile flakes all whipped together) but I kinda think it's buttery enough and that's a lot of extra trouble.

Source: Plenty by Yotam Ottolenghi

Red lentils with cucumber yogurt

1 cup split red lentils, soaking in 1 1/2 cups water (or more)

1 bunch cilantro, chopped into stems and leaves
1 small onion, peeled
2 1/2 inches peeled fresh ginger
3 garlic cloves, peeled
1 fresh green chile

1 1/2 tsp mustard seeds
4 tbsp oil
1 1/2 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp sweet paprika
10 curry leaves
1 can tomatoes (or 2 cups chopped)
2 tsp sugar
1/4 tsp ground fenugreek
pinch of asafetida

1/3 cup unsalted butter
1 1/2 tbsp lime juice
more cilantro leaves

Cucumber yogurt:
1 cup Greek yogurt
1 cup finely diced cucumber
1 1/2 tbsp olive oil

Put the cilantro stems, onion, ginger, garlic, chile in a food processor; chop them a bit but don't make them a paste.
Heat the mustard seeds on medium. When they pop, add the onion mix, cook 10 min.
Add everything from coriander to curry leaves, cook 5 min.
Add lentils, tomatoes, sugar, fenugreek, asafetida, and some salt. Probably more water too, you don't want them to dry out. Cook 30 min or until lentils are cooked.
Stir in butter, lime, and cilantro leaves if you want.
Serve with the cucumber yogurt.

Source: Plenty by Yotam Ottolenghi

Chickpea Saute with Greek Yogurt

3/4 lb Swiss chard, stalks and leaves separated, or mix of spinach and arugula
1/3 cup olive oil
4 carrots, peeled and diced
1 tsp caraway seeds
1 1/2 cup cooked chickpeas or 1 can
1 garlic clove, crushed
1 tbsp chopped mint
1 tbsp chopped cilantro
1 tbsp lemon juice
Yogurt sauce:
1/2 cup Greek yogurt
1 tbsp olive oil

If you're using chard, boil the stalks for 3 min then add the leaves and cook 2 min more, dry, and chop. If you're using spinach and arugula, no need.
Heat the oil, saute carrots and caraway 5 min on medium
Add chard and chickpeas, cook 5 min more
Add garlic, herbs, lemon juice, salt and pepper, remove from heat.
Mix the yogurt, salt and pepper, and olive oil and serve with it.

Source: Plenty by Yotam Ottolenghi

Buttermilk Chive Biscuits

Makes 12 servings.

3 cups all purpose flour
1 teaspoon sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4-inch pieces
1/4 cup minced fresh chives
1 cup buttermilk

Preheat oven to 425°F. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Stir in chives. Add buttermilk and stir until evenly moistened. Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.

Source: https://smittenkitchen.com/2007/05/my-bacon-is-always-crisp/

Persimmon Bread

1 stick butter, melted
1 c Hachiya pulp (2 Hachiyas)
2 eggs
1/3 c bourbon.
1.75 c flour
1.25 c sugar
1 t baking soda
1/2 t nutmeg
3/4 t salt
1 c chocolate chips or chopped dark chocolate
1 c currants

Preheat the oven to 350F, and butter and flour a 9" loaf pan.
Scoop the persimmon innards into the butter and stir to break up the chunks as much as possible. When the mixture is cool enough, stir in the eggs and bourbon.

In a medium bowl, stir together the dry ingredients (flour through salt). Stir in the wet ingredients until just combined, then stir in the chocolate and currants. Scoop the batter into the pan and bake for 60-70 min until a tester comes out clean. 

Source: Anna: http://oedelicious.blogspot.com/2012/11/persimmon-bread.html

Sweet potato wedges with lemongrass crème fraîche

3 sweet potatoes (about 2 lbs)
4 tbsp olive oil
1 1/2 tsp ground coriander
3/4 tsp salt
1 fresh red chile, finely diced
1 cup cilantro leaves

dipping sauce:
1/2 lemongrass stalk, chopped very finely or ground in a spice grinder
3/4 cup crème fraîche
zest and juice of 2 limes
1 inch ginger, peeled and grated
1/2 tsp salt

Cut potatoes into eights lengthwise, brush with oil, sprinkle with coriander and salt, and bake on a parchment-lined pan for 25 minutes or until tender and golden brown. Let cool and sprinkle the chile and cilantro. Mix all the sauce ingredients and serve.

Source: Plenty by Yotam Ottolenghi

Moroccan Carrot Salad

2 lbs carrots
1/3 cup olive oil
1 onion, finely chopped
1 tsp sugar
3 garlic cloves, crushed
2 green chiles, finely chopped
1 green onion, finely chopped
1/8 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp ground coriander
3/4 tsp ground cinnamon
1 tsp sweet paprika
1 tsp ground cumin
1 tbsp white wine vinegar
1 tbsp chopped preserved lemon
salt
2 1/2 cups chopped cilantro leaves
1/2 cup Greek yogurt

Cut carrots into cylinders or semicircles 1/2 inch thick. Boil in salted water 10 minutes or until tender but still crunchy. Drain.
Saute the onion for 12 minutes until soft and a little brown. Add carrots, then everything else except cilantro and yogurt. Stir and leave to cool.
Add cilantro and serve with yogurt.

Source: Plenty by Yotam Ottolenghi