Sabzi

Sabzi – the Persian word for fresh greens and herbs – isn’t a casual afterthought in best-selling author Yasmin Khan’s kitchen; instead they are the cornerstone of the meals she cooks, the bedrock of khorests, curries, soups, salads and frittatas. In this beautiful collection Yasmin shares the food she most often cooks at home, which just happen to be vegetarian and often vegan, inspired by her Pakistani and Iranian heritage, her mother’s cooking and her travels around the world.With dishes that always puts fresh plants at the heart of a meal, and in chapters such as magnificent mezze, soups for every season and delightful desserts, recipes in the book include: Tofu shakshuka; Peach and feta salad; Roast carrots with tahini lentils and smashed herbs; Persian yoghurt cucumber soup; Coconut chana dal; Pasta with aubergine, tomatoes and capers; Persian saffron and rose rice pudding … and many moreAn invitation into Yasmin’s treasure trove of a kitchen, with its limited storage and overflowing shelves, Sabzi is a celebration of the life-affirming and nourishing power of plants.------------------------------PRAISE FOR YASMIN KHAN‘A moving, hugely knowledgeable and utterly delicious book’ Anthony Bourdain''A big bowl-full of delicious Palestinian recipes, plus lots of insightful and moving stories... Great stuff'' Yotam Ottolenghi''A zingingly evocative collection of personal stories... Calling it a cookbook does it a disservice. Zaitoun deserves to be read as much as cooked from'' Observer Food Monthly‘Yasmin Khan’s beautiful Palestinian recipes are written with passion’ Guardian