Walnut & Rose

Cool cucumber, thick yogurt and dried mint make a gentle start to supper, with walnuts for a little crunch.

Small, crisp pieces of tomato and cucumber catch a lime dressing in this bright Persian-inspired salad.

Tender spinach folded through tangy yogurt, finished with warm toasted walnuts and a little garlic.

A soft, rustic eggplant dip with golden onions, a spoonful of yogurt and fragrant mint oil.

Pearl barley gives this small bowl of carrot and tomato broth a comforting bite, with lemon and parsley at the finish.

Tender chicken in a tangy walnut sauce, with plain rice to catch every spoonful.

Golden chicken and potato wedges with saffron, lemon and a cool spoonful of yogurt.

A simple lemon roast turns salmon and generous green herb rice into a complete supper.

Soft roasted eggplant settles into a tomato-rich beef braise brightened with lemon.

Juicy oval beef patties, warm tomatoes and rice make a skillet supper without skewers.

Brown lentils and sweet dates run through onion-rich rice, topped with roast carrots.

An herb-filled egg bake with crisp cucumber salad and warm pita for a substantial meat-free plate.

Roast eggplant and chickpeas make a generous tomato pot with mint and a sharp lemon finish.

Creamy butter beans, green peas and plenty of dill make a fragrant rice bowl under golden cauliflower.

Tender squash, brown lentils and a few apricots bring gentle sweetness to a tomato braise served over rice.

Soft rice simmered into a golden pudding, gently scented with rose water and finished with almonds and cinnamon.

Four small, tender cakes with dates, walnuts and warm cardamom, ready for a pot of tea.