We sat on cushions at an open-air, rooftop restaurant in Peshawar, Pakistan. As it was winter, we had been offered quilts to cover our legs and small individual braziers to keep at our sides. The glow of tandoor clay ovens just a few paces away offered added consolation. It was from there that this fish dish emerged. It was a river fish caught nearby, cooked whole in the tandoor until its outside was browned and the inside was flaky and soft. It was the spices that gave the fish its kick. I asked the chef for the recipe, and here it is. I have had to make a few changes. Instead of the river fish I have used Spanish mackerel (you could also use filleted trout); instead of quick-roasting in a tandoor I pan-fry; instead of ajowan seeds, I have used dried thyme (both contain thymol); and instead of sour oranges I have used a mixture of lemon and sugar. It still tastes marvelous. In Peshawar, this was served with a simple Vinegar-Chili-Onion Dipping Sauce. That recipe is on page 242. You could serve this Western style with boiled parsley potatoes and some green beans, or with Carrots with Cilantro and Potatoes with Cumin and Mustard Seeds.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
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Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.