Brand-new recipes from the Sunday Times bestselling author of Persiana and Persiana Everyday

A fresh collection of inspiring recipes from the bestselling Middle Eastern chef, each designed to be as easy and approachable as possible.

The hotly anticipated Persiana Easy brings together the irresistible flavours of the Middle East with simple, accessible cooking. From midweek meals and traybakes to pastries and desserts, these recipes are made to delight family and friends time and again.

Contents include

Dips, Snacks and Light Bites
Sweet Potato, Basil and Feta Dip
Crispy Za’atar Salt and Pepper Prawns
Popcorn Halloumi

Bread and Pastry
Turkish Pide Bread
Easy Bake Bagels(ish)
Fig, Goat Cheese, Thyme and Honey Rolls

Salads
Smoked Aubergine Salad with Pickled Chillies and Feta
Duck and Pomegranate Salad with Honey Pomegranate Sauce
Broad Bean, Pea, Orange and Goats Cheese Salad

Midweek Meals
Lamb Kofta Patties with Yogurt and Burnt Orange
Butterflied Orange Paprika Butter Chicken
Shish Kebab

Comfort Food
Turkish Lentil Soup
Couscous Royale with Spiced Lamb Shanks
Orange Spiced Pork with Charred Spring Onions and Pineapple

Roasts and Traybakes
Spiced Saffron Chicken Kebabs
Tray-baked Harissa Lamb Chops
Baked Meatballs with Tomato, Harissa and Feta

Vegetables and Side Dishes
Hot and Sour Green Beans
Mashed Chickpeas with Spice Oil
Stuffed Baby Peppers with Date Couscous and Feta

Sweet Treats
Citrus and Spice Almond Tart
Bokaj
Apple Borek

Praise for Sabrina Ghayour

“Sabrina Ghayour’s Middle Eastern plus food is all flavour, no fuss, and makes me very, very happy.”
— Nigella Lawson

“I don’t think she could write a dull recipe if she tried. Every one an elegantly spiced delight.”
— Tom Parker Bowles

“The golden girl of Persian cookery.”
— Observer

“Chef Sabrina Ghayour’s new recipes deliver maximum flavour with the greatest of ease — perfect for busy lives.”
— Sainsbury’s Magazine

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Tandoori-style Harissa Chicken Drumsticks

Bright red spicy chicken always holds such wonderful childhood memories for me. The excitement of going to an Indian restaurant or having tandoori chicken from the local takeaway were all luxuries back then and not the everyday norm. I remember on Sundays we would go to Southall in west London to the ‘cash and carry’ to stock up on rice, herbs and spices that weren’t readily available near where we lived, and the highlights for me would always be samosas, seekh kebabs and tandoori chicken. This is not authentic but it is an easy recipe for achieving something similar at home. The addition of red food colouring is nostalgic for me, but entirely optional.

Serves 4–8 

1kg (2lb 4oz) chicken drumsticks (about 8)

For the marinade

75g (2¾oz) thick Greek yogurt 

2 fat garlic cloves, minced 

1 heaped tablespoon rose harissa 

1 heaped tablespoon garam masala 

1 tablespoon ginger purée/paste

juice of 1 fat lime 

3 teaspoons red food colouring (optional)

Maldon sea salt flakes and freshly ground black pepper

Preheat the oven to 220°C, 200°C fan (425°F), Gas Mark 7. Line a large baking tray with baking paper.

Mix all the marinade ingredients together in a small bowl and season well with salt and pepper. 

Cut 2 slashes 5mm (¼ inch) deep into each drumstick, then rub all over with the marinade, ensuring you work it into the cuts. You can do this the night before in a wide, shallow non-reactive dish, cover with clingfilm and leave to marinate in the refrigerator, but it’s fine to do it just before you cook them. 

Place the chicken drumsticks on the lined tray cut-side up, then roast  for 40–45 minutes until charred and cooked through. Serve hot. These are also great as leftovers or picnic food at room temperature. 

Serve with 

Scorched Courgette, Mint, Bulgur & Black-eyed Bean Salad  (see page 64) or Smashed Crispy Potato Chaat (see page 182).

Recipe published with permission from Octopus Books.