These recipes have been provided by our guest chef Yasmin Khan

Hot yoghurt and chickpea soup / Aash-e mast

Serves 4


30g butter

2 tbsp sunflower oil

2 medium onions, finely chopped

3 garlic cloves, crushed

400g tin of chickpeas, drained and rinsed

1.25 litres good-quality chicken or vegetable stock

75g pudding rice (or white rice)

500g Greek yoghurt

15g bunch chives, finely chopped

15g bunch dill, finely chopped, plus extra for garnishing

20g bunch parsley, finely chopped

1 tbsp dried mint

1 tbsp cornflour, mixed into a paste with 2 tbsp cold water

1 tsp sea salt

1/2 tsp black pepper


1. Melt the butter with the sunflower oil in a large heavy-based pan.

2. Add the onions and fry over a low heat for around 15–20 minutes, until soft and golden. Don’t rush this bit, as the caramelised onions create the base of the soup’s flavour.

3. Add the garlic and fry for a few minutes before adding the chickpeas, stock and rice. Cook for 10 minutes more.

4. Spoon the yoghurt into a large bowl, add a couple of ladles of hot soup and stir to warm through. Take the pan off the heat and slowly add the yoghurt, one ladle at a time, so that it doesn’t split. Add the fresh and dried herbs, cornflour paste, salt and pepper.

5. Place the soup back on the hob and simmer over a low heat for 15 minutes, stirring occasionally. Taste for seasoning and serve with a little extra dill sprinkled on top.

Fragrant mixed herb and flatbread salad / domaaj

Serves 4 as a starter


100g Persian flatbread (or toasted tortillas or pitta bread)

50g walnuts, roughly chopped

100g feta, crumbled

25g bunch mint, roughly chopped

25g bunch basil, roughly chopped

25g bunch tarragon, roughly chopped

3 tbsp pomegranate seeds, to garnish

For the dressing:

2 tbsp balsamic vinegar

3 tbsp extra-virgin olive oil

1/4 tsp golpar (optional)

1/2 tsp sea salt

1/2 tsp black pepper


1. Using a pair of scissors, cut the flatbread into small jagged pieces and place them in a large bowl.

2. Toast the walnuts in a small pan over a medium heat for 2 minutes. Add them to the bowl, along with the crumbled cheese and chopped herbs.

3. To make the dressing, whisk the balsamic vinegar, olive oil and golpar (if you are using it) with the salt and pepper. Drizzle the dressing over the salad and then get your hands in there, giving the whole thing a good stir to evenly distribute it.

4. Leave the salad for 10 minutes for the flavours to soak into the bread, then taste and adjust the seasoning. Garnish with a generous sprinkling of pomegranate seeds just before serving

Mixed herb rice with baked salmon / Sabzi polo baa mahi

Serves 4


4 salmon fillets

Ingredients for the mixed herb rice:

350g white basmati rice

sea salt

a pinch of saffron strands

a pinch of sugar

2 tbsp freshly boiled water

25g bunch parsley, finely chopped

25g bunch coriander, finely chopped

15g bunch dill, finely chopped

15g bunch chives, finely chopped

1 garlic clove, crushed

sunflower oil

15g butter

For the marinade

2 garlic cloves, minced

50ml dark soy sauce

juice of 1 lemon

3 tbsp extra-virgin olive oil

A pinch of cayenne pepper (optional)


1. To make the marinade, combine the garlic, soy sauce, lemon juice, olive oil and cayenne pepper in a deep bowl. Add the salmon, turn to coat well, cover with cling film and leave to marinate in the fridge for at least 30 minutes.

2. Rinse and parboil the rice and prepare the saffron liquid, following the method on page 136.

3. Very carefully, fold the rice, chopped herbs, garlic clove and 1 tablespoon of sunflower oil together, being careful not to break the rice grains.

4. Pre-heat the oven to 200°C/Gas 6. Place a 20cm-wide non-stick saucepan with snug-fitting lid over a medium heat. Melt 10g butter with 2 tablespoons of sunflower oil. Add 1 tablespoon of the saffron liquid and season with a pinch of salt. Once the fat is hot, sprinkle a thin layer of rice over the bottom and firmly press it down to line the base of the pan. Using a large spoon, gently layer the rest of the rice on top, building it up into a pyramid shape. Using the handle of a wooden spoon, make four holes in the rice. Dot the remaining butter into these and then pour over the rest of the saffron liquid.

5. Place a clean tea towel or four pieces of kitchen paper on top of the pan and fit the lid on tightly. Tuck in the edges of the tea towel, or trim the kitchen paper to fit, so they won’t catch light. Cook for 5 minutes over a medium heat, followed by 15 minutes over a very low heat. Take the rice off the heat and leave to sit for a few minutes. Do not be tempted to sneak a peek while it is cooking as this will disturb the steaming process. When the rice has been cooking for 10 minutes, place the salmon on a baking tray and bake skin-side up for 10–15 minutes or until the salmon is cooked to your liking.

6. Once the rice has cooked, fill the sink with a couple of centimetres of cold water and place the saucepan – with the lid still tightly on it – in the water. This will produce a rush of steam that should loosen the base of the rice. Remove the lid, place a large plate on top of the pan and quickly turn the rice over. Present the herbed rice with the fish and serve immediately.

Chocolate and pistachio torte

Serves 8–10


120g shelled unsalted pistachios

175g dark chocolate (70%),

broken into chunks

150g unsalted butter

1 tsp vanilla extract

8 medium eggs, separated

150g caster sugar

1 tbsp cocoa powder

1/4 tsp fine sea salt

1 tsp icing sugar (optional), for dusting


1. Grind the pistachios in a food processor until they resemble fine breadcrumbs. Set aside 1 teaspoon for dusting the cake, if you like. Gently melt the chocolate and butter in a heatproof bowl over a pan of simmering water, stirring occasionally. Remove from the heat and add the vanilla extract. Leave to cool slightly.

2. Pre-heat the oven to 160°C/Gas 3. Grease a 25cm springform cake tin and line the base with baking parchment. Whisk the egg yolks and sugar together using an electric whisk for about 3–4 minutes, until the mixture is pale and fluffy.

3. In a separate bowl, whisk the egg whites until they form firm peaks. Carefully stir the chocolate and melted butter into the egg yolks, along with the ground pistachios, cocoa and salt. Then fold in the egg whites, trying to keep as much air in the mixture as possible.

4. Gently pour the batter into the lined cake tin and bake for 35–40 minutes until the cake has set on top but is still a little wobbly in the middle. Transfer to a wire rack and leave to cool, then sprinkle on the reserved pistachios or some icing sugar (or both, if you prefer).

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This recipe will be available for 6 months from the publish date and is subject to changes during the live show.