Explore
What cooks here have made, and the classics they come from.
Waiting for a first cook
Classics on the shelf that no one here has made yet. See them on the map →
KashmiriKahwaGreen tea brewed with saffron, cardamom and cinnamon, sweetened and poured over slivered almonds.Be its first cook →KashmiriModur pulavRice cooked in ghee and milk with saffron, sugar, cinnamon and cardamom, studded with dried fruit and nuts.Tastes sweet and richBe its first cook →South IndianHyderabadi biryaniMarinated goat or chicken layered raw under half-cooked basmati, with saffron, fried onion and mint, then sealed and cooked slowly on dum.Tastes mild and brightBe its first cook →PersianTahdigThe golden crust of rice fried at the bottom of the pot and turned out whole — the part everyone reaches for first.Tastes very rich and brightBe its first cook →PersianJoojeh kababPieces of chicken marinated in saffron, lemon and onion, grilled over charcoal and eaten with rice and a charred tomato.Tastes sharp and savouryBe its first cook →PersianKabab koobidehMinced lamb and grated onion pressed by hand onto wide, flat skewers and grilled over coals — served on saffron rice with butter and sumac.Tastes richBe its first cook →PersianZereshk poloSaffron rice scattered with barberries fried in butter and a little sugar — jewel-red and sharp — usually served with chicken.Tastes bright and richBe its first cook →
MoroccanChicken with preserved lemon and olivesChicken braised with onion, ginger, saffron and turmeric until the sauce is thick, finished with preserved lemon and green olives.Tastes richBe its first cook →MoroccanPastillaA round pie of paper-thin warqa pastry filled with spiced pigeon or chicken, eggs and sugared almonds, dusted with icing sugar and cinnamon.Tastes very rich and sweetishBe its first cook →MoroccanTanjiaBeef or lamb packed into a tall clay urn with preserved lemon, garlic, cumin, saffron and smen, and cooked for hours in the embers.Tastes rich and brightBe its first cook →CatalanSuquet de peixA fishermen's stew of white fish and potatoes in a saffron-tinted broth, thickened at the end with a picada of garlic, almonds and fried bread.Be its first cook →ValencianPaella valencianaRice cooked in a thin layer in a wide, shallow pan with chicken, rabbit, flat green beans, butter beans and saffron.Be its first cook →AsturianFabes con almejasLarge white Asturian beans cooked slowly and finished with clams, which open in the pot and season it with the sea.Be its first cook →
ProvençalBouillabaisseMarseille's fish stew: bony rockfish boiled hard with olive oil, tomato, fennel and saffron, served with rouille and bread.Be its first cook →NormanMarmite dieppoiseChannel fish and shellfish — sole, scallops, mussels, prawns — cooked in a broth of leeks and white wine or cider, finished with cream.Be its first cook →
ItalianRisotto alla milaneseRice cooked slowly in stock with saffron and beef marrow, then beaten with butter and parmesan until golden and flowing.Be its first cook →
MoroccanChicken with preserved lemon and olivesChicken braised with onion, ginger, saffron and turmeric until the sauce is thick, finished with preserved lemon and green olives.Tastes richBe its first cook →MoroccanPastillaA round pie of paper-thin warqa pastry filled with spiced pigeon or chicken, eggs and sugared almonds, dusted with icing sugar and cinnamon.Tastes very rich and sweetishBe its first cook →MoroccanTanjiaBeef or lamb packed into a tall clay urn with preserved lemon, garlic, cumin, saffron and smen, and cooked for hours in the embers.Tastes rich and brightBe its first cook →CatalanSuquet de peixA fishermen's stew of white fish and potatoes in a saffron-tinted broth, thickened at the end with a picada of garlic, almonds and fried bread.Be its first cook →ValencianPaella valencianaRice cooked in a thin layer in a wide, shallow pan with chicken, rabbit, flat green beans, butter beans and saffron.Be its first cook →AsturianFabes con almejasLarge white Asturian beans cooked slowly and finished with clams, which open in the pot and season it with the sea.Be its first cook →ProvençalBouillabaisseMarseille's fish stew: bony rockfish boiled hard with olive oil, tomato, fennel and saffron, served with rouille and bread.Be its first cook →NormanMarmite dieppoiseChannel fish and shellfish — sole, scallops, mussels, prawns — cooked in a broth of leeks and white wine or cider, finished with cream.Be its first cook →ItalianRisotto alla milaneseRice cooked slowly in stock with saffron and beef marrow, then beaten with butter and parmesan until golden and flowing.Be its first cook →That's everything for that word. The index stops when it runs out.