Use saffron, dried limes, rosewater, walnuts, and plenty of fresh herbs for a Persian menu that's bursting with bright flavor ...

Method. 1. Place the chicken into a sturdy mixing bowl. Sprinkle the chicken with the bicarbonate of soda, mix well, then leave covered in your fridge for 20 minutes.

Cut chicken and beef into 1- to 1 1/2-inch chunks. Thread meat, peppers and onions on skewers, leaving about 2 inches at end of each to add tomatoes later. Place kebabs on grill , turning often ...

Thread the chicken onto the prepared wooden skewers. Place the skewered chicken on the grill and cook for about 4 to 5 minutes on each side, or until the chicken is cooked through and nicely browned.

2. For the rice, heat the oil in a frying pan. Add the onion and garlic, cooking for 2 or 3 minutes to soften. Stir in the cumin, coriander and chilli flakes for 2 minutes.

Pour the chicken stock, and coconut milk into a small sauce pot and bring to a boil. Add the Salt to the liquid and pour in ½ of the cilantro and all of the rice.

In Indian tandoori cooking, much of the flavor comes from the ripping-hot temperatures, up to 900 F, which send spice and smoke sizzling out the top of barrel-shaped clay ovens. The meat, usually ...