by Mary Berry This is a gentle, full-flavoured curry of Persian origin. It is worth grinding your own cardamom for an authentic flavour and mixing your own spices for the paste. If time is short ...

5. Add cinnamon stick, cloves, curry leaves and salt. Mix well for 2 mins. 6. Add 1 cup water, bring to the boil, then lower heat and simmer for about 10 minutes. 7.

Ali Bidarbakht, 42, owner of popular Persian food restaurant, Galleria in Marylebone, central London added: “Curry powder and cashew nuts are not ingredients that are associated with Iranian ...

With Easter Sunday recently behind us, many Brits will have prepared a scrumptious roast lamb for the occasion. And as with most roast dinners, there might be some leftover meat. Mary Berry has the ...

Fragrant and flavoursome these Persian-Style recipes are guaranteed to please. With these 5 Persian recipes, you're sure to find a new family favourite.