Sabzi

Pure poetry and joy. Meera Sodha Sabzi the Persian word for fresh greens and herbs isnt a casual afterthought in best-selling author Yasmin Khans 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 happens to be vegetarian and often vegan, inspired by her Pakistani and Iranian heritage, her mothers cooking and her travels around the world. With dishes that always put 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: Halloumi Lasagne; Stuffed Aubergines with Pomegranates, Walnuts and Feta; Persian Celery and Bean Stew; Dark Chocolate and Dried Lime Tart... and many more. An invitation into Yasmins 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 Such a beautifully inviting book. Nigella Lawson 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 Khans beautiful Palestinian recipes are written with passion. Guardian