The Science of Spice

210 World of Spice Further Recipes

The following recipes for classic dishes from

around the world are as delicious as they are

authentic; each features one of the traditional

spice blends or sauces from the World of Spice

chapter (pp18–77).

WORLD OF SPICE

FURTHER RECIPES

LAMB KOFTE

Makes 12

Prep time 20 mins, plus 20–30 mins soaking

Cooking time 8–10 mins

50g (1¾oz) bulgur wheat

50g (1¾oz) apricots, roughly chopped

500g (1lb 2oz) lamb mince

1 small onion, finely chopped

1 tbsp pine nuts

2 cloves garlic, peeled and crushed

1 tbsp chopped fresh mint, plus extra leaves to serve

3 tbsp baharat spice (see p23)

salt, to taste

flatbreads, red onion, tomatoes, and plain yogurt, to serve

1 Put the bulgur and apricots into a small pan.

Pour over 100ml (3½fl oz) boiling water, cover,

and set aside for 20–30 minutes, until all the

liquid is absorbed.

2 Put all the remaining ingredients together in

a bowl with 1 tbsp of baharat spice and a pinch

of salt, and mix together with a fork. Add the

bulgur and apricots, and knead the mixture

until it forms a paste and holds together well.

3 Divide the lamb mixture into 12 portions and

roll each portion into a ball.

4 Sprinkle the remaining 2 tbsp of baharat

spice onto a plate, then roll each ball to coat it

evenly with the spice.

5 Thread a skewer through the centre of each

ball, and squeeze the ball into a sausage shape

about 8–10cm (3–4in) long around the skewer.

6 Preheat a grill or a griddle pan to a medium–

high heat. Cook for 8–10 minutes, turning

until crisp and evenly browned on the outside

and cooked through in the centre. Cook in

batches if necessary.

7 Serve with flatbreads, topped with sliced red

onion, diced tomatoes, fresh mint leaves, and a

dollop of yoghurt.

PERSIAN RICE PUDDINGS

Serves 6

Prep time 15 mins, plus up to 1 hour infusing

Cooking time 45–50 mins

150g (5½oz) short-grain pudding rice, washed

600ml (1 pint) full-fat milk

300ml (10fl oz) double cream

2 tbsp runny honey

strip of zest from 1 orange

2 tsp orange flower water

1 vanilla pod, split and seeds scraped out

pinch of saffron strands, ground to a powder

1 tbsp advieh spice mix, plus extra to serve (see p27)

6 Medjool dates, pitted and roughly chopped

1 tbsp pistachio kernels, cut into slivers

1 tbsp dried rose petals

1 Preheat the oven to 160 ̊C (325 ̊F/Gas 3).

2 Divide the rice between six 200ml (7fl oz)

ramekins.

3 Combine the milk, cream, honey, orange zest,

orange flower water, vanilla pod and seeds, and

ground saffron in a large, heavy-based saucepan.

Set over a medium heat, stirring until the

honey dissolves and the saffron turns the milk

pale yellow.

4 Heat to just below boiling point, then turn off

the heat and allow to infuse for at least 10

minutes, or up to 1 hour.

5 Strain the milk, discarding the zest and

vanilla pod, and divide between the six

ramekins, pouring it over the rice. Sprinkle the

advieh spice mix over the surface of each pot.

6 Cook for 45–50 minutes or until the rice is

completely soft and the spice has formed a thin

brown skin on top.

7 Remove the pots from the oven and allow to

cool a little.

8 Top each pudding with chopped dates,

pistachios, and a scatter of dried rose petals.

Sprinkle over a little more of the advieh and

serve warm or cold.

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