Featured recipe

Tah-chin

Saffron rice cake with chicken

Tah-chin is the showpiece of a Tehran dinner party: a round cake of saffron rice set with yogurt and egg, turned out of its dish so the thick golden crust sits on top like a lid, with a layer of tender chicken hidden inside. Families make it for birthdays, Nowruz visits and any day guests are coming, and the barberries scattered over the top add tart red jewels. The crust should crack like a crisp biscuit while the rice inside stays soft. A common mistake is skimping on the resting time after baking; turned out too early, the cake slumps and the crust sticks. Chef's tip: marinate the cooked chicken in a spoon of the yogurt mixture while the rice boils, so the filling is as well seasoned as the rice.

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155 min

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65 min

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148 min

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30 min

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Frango com quiaboChicken with okra

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90 min

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100 min

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45 min

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150 min

German Baking

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45 min

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150 min

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130 min

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70 min

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FriselleTwice-baked bread with tomato

Friselle are rings of bread split in half and baked a second time until rock hard, so they kept for months on fishing boats and in farmhouses across the Salento. To eat them you dip them briefly in cold water, then pile on crushed ripe tomatoes, oregano and plenty of olive oil; the bread softens just enough while keeping a crunch in the middle. On August evenings in Lecce and along the coast they are the easiest supper there is. Every Puglian bakery sells them and Italian delis stock them, so this recipe uses bought friselle, made from wheat or the darker, nuttier barley. Chef's tip: dip, don't soak; a few seconds is enough, and the tomato juice finishes the job.

10 min

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Frit mallorquíLamb, liver and potato fry-up

Frit is the hearty dish of Mallorcan country festivals and pig-killing days, and the version made at Easter uses young lamb: diced meat and liver fried with tiny cubes of potato, red pepper, spring onion and wild fennel, all in one big pan. Bars in Inca and Sóller serve it as a tapa on market mornings. This recipe uses lamb shoulder and lamb's liver; the pork version, frit de porc, follows the same method. Chef's tip: fry the potatoes, peppers and meat separately and combine them at the end, or the potatoes stew and lose their crisp edges.

65 min

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