I’m posting this recipe mainly as an advert for Sabrina Ghayour’s book Simply. A revelation. I know next to nothing about Persian food, but this was a 99-centime Kindle deal. My first experience of a cookbook on Kindle too — I was very dubious, but it works pretty well on the iPad.
This is the first recipe in the book, and the first we tried. It’s a cracker. Within about three weeks we’ve had it three or four times. Making labneh was another first — I had no idea how easy it is. We now have jars of it preserved in olive oil.
Ingredients: I did find za’atar easily at the spice stall in the market. Pul biber (mild chili flakes, mainly produced in Turkey), an ingredient in many recipes in this book: nope. Eventually I bought some online, and it was well worth it; it brings a lovely smoky, complex flavour and I foresee I’ll be using it regularly. Alternatives: Mexican ancho pepper or (maybe) piment d’Espelette.
Again I urge you to try this, and then buy this book or any of her others. Such a burst of exotic, sunshiny flavours. A great tapa or starter.