Fruity fish pilaf and Moroccan chicken traybake: Ravinder Bhogal’s ways with dried fruit – recipes | Middle Eastern food and drink

AAs well as spices, legumes, rice and pasta, you have always dried the fruit in my warehouse. Although it is great in the calendar, mixed with roasted nuts and seeds for a more trail mix, at this time of the year, when the choices are slim, they bring alike and dirty decline to delicious and sweet things. Raisin, Sultan, Cotton, and Barbariyat add a sweet surprise to rice dishes, and to the phases of the filo pies or hot sausage rolls; Apricots, peaches and figs bring honey to grilled meat, while sticky dates add splendor to the cakes.

Pilaf Fruit and Nut Fish with green tahini sauce (higher in photo)

This luxury fish, inlaid with nuts and dried fruits, makes a great axis for any festive table. Perhaps the best thing about it is that it is cooked in one bowl.

Preparatory 15 minutes
Stems 15 minutes
Cook 35 minutes
Serving 4

800 grams of sustainable white fishLike Hake, COD, Haddock, or Pollack, cut into 5 cm pieces
½ TSP turmeric
juice ½ lemon
Sea salt and black pepper
1 Tbsp ghee
125G Wheat FermeselleConcorted lengths of 2 cm
3 GarlicExfolially peeled and slices
1 large pinch of saffron
1 cinnamon stick
4 centuries of green cardamomBruises
50 g of pine nuts
50g turns the almonds
250g basmati riceWash it until the water is turned on, then drain
30G raisinsOr the Sultan or currant

For tahini sauce
25g parsley
25g coriander
25 grams of mintThe papers chosen
100 grams thick Greek yogurt
30g tahini quality
Grated 1 large lemonIn addition to additional pieces to the pegs, for service
1 small GarlicExfoliated and carefully deposited

Put all the ingredients of the sauce in the food processor and mix soft mixture. Pour in a bowl and set aside.

Convince the fish in turmeric and lemon juice and a pinch of salt for 15 minutes.

Melt the ghee in a skillet, then fry the insects until it turns a dark golden brown.

Add garlic, spices, pine and almonds, and fry, stirring, until the nuts become golden. Add the drained rice, season with salt and stir the mixture in ghee and spices. Throw the rice around it lightly until it becomes fun and hot, then add dried fruits and boiling water 500 ml. Cover the pan, reject the heat and leave it on low heat for a minute.

Add marinated fish and cook for 10 minutes, or until rice and fish are tender and water is absorbed. A pile on a plate and serve with tahini sauce and lemon pegs.

Chicken, Harissa and dried apricot

Warm and aromatic Moroccan spices, sweet apricots, pistachios and chicken beautifully gather at an easy week dinner. Served with couscous.

Preparatory 10 minutes
Cook 50 minutes
Serving 4

100g butter salted
4 TBSP Harissa
1 saved lemonDelier and chopped meat accurately
1 moisture TSP cinnamon
2 TBSP net honey
Sea salt and black pepper
1 kg of skin and thighs chicken in the bone
1 Great red onionPeeling and cutting into two Aswaf
1 garlic bulbSeparated lobes
125 grams of green olive digging
90g dried apricotsSoaked in boiling water 60 ml
1 handful of pistachio sizeAlmost cut
1 handful Flat parsleyThe papers that were chosen and torn

Heat the oven to 200 ° C (180 ° C)/390 F/GAS 6. In a small skillet, heat the butter, irisa and the preserved lemon until the butter dissolves, then remove the heat. Boss in honey and season very generously with salt and black pepper.

Massage this dough throughout the chicken, while making sure it is placed under the skin, too, then apply the side of the thighs in the roasted tin. Ride the onion pegs around the chicken, and add both polluted garlic cloves and barbecue for 20 minutes.

Meanwhile, the olives are destroyed with the bottom of the bowl. Take the chicken out of the oven and scatter the drained apricot (book their seat liquid) and the olives around it. Pour the apricots that soak the wines, the juices are filled around chicken and over the chicken, then grilled for another 20 minutes, until the chicken is cooked.

Serve spread with pistachios and parsley.

History and Ka’an ginger with the frost of history

Thanks to the rich dates, this cake is so sticky and moist to the point that you will find it difficult to stop at only one slice.

Preparatory 15 minutes
soak 10 minutes
Cook 1 hour 45 minutes
Serving 16

1 ginger/Chai tea bag
125G Medjool datesInciting
150 g is not salted butter
100 grams of light brown sugar
150g Black Treacle
2 teaspoons of ginger
2 eggs
2 large pieces of ginger in syrupFinely chopped
250g self -flour
1 TSP vanilla extract
1 teaspoon soda bicarbonate

For frost
20 Medjool datesInciting
1 TSP vanilla extract
1 tablespoon of ginger syrup (From a jar of stem ginger)
Salt
250 grams of cheeseAt room temperature
30G butter is not saltedAt room temperature
Crystal gingerExcubically chopped, to decorate (optional)

Heat the oven to 180 ° C (a fan 160 ° C)/350 f/gas 4, grease and an oven tray line 20 cm x 30 cm with baking paper.

Pour boiling water 100 ml over tea, leave it to broadcast for a minute, then remove and ignore it. Add dates to hot water and leave them to soak for 10 minutes.

Heat the butter, sugar and ground ginger in a large saucepan, stirring until the butter dissolves and the sugar dissolves. Leave to cool for 10 minutes, then beat the eggs at one time. Busy in the chopped stem ginger, then split into the flour and fold until the mixture is well combined and smooth.

Stir the vanilla extract on the dates, then mix into a shell. Busy in bicarb, then pour into the flour bowl and mix the combination. Pour the mixture into the lined tin, then bake for 45 and 50 minutes, or until it comes out and comes out in the center clean. Remove the cake and leave it to cool completely in the tin, then take it carefully.

When you are ready for snow, cover the dates with boiling water and leave it for 10 minutes. Drain and place in a 115ml food processor, vanilla, ginger drink, a pinch of salt, mix it into a very smooth gais, and ignore the two sides if necessary.

Add cream cheese and butter, and mix again until smooth. Beat all over the top of the cake, perfectly using a plate knife, then sprinkle with chopped fried ginger, if you want.

The Guardian aims to spread recipes for sustainable fish. Check the classifications in your area: UK; Australia; we.