This Gulf classic transforms simple ingredients into fragrant, tender chicken and rice. Bahrain and Qatar claim it as their own, and once you taste it, you'll understand why.
Master the technique behind Rome's most elegant pasta: just spaghetti, Pecorino Romano, and black pepper emulsified into silky perfection. No cream needed.
Roasted red peppers, toasted walnuts, pomegranate molasses and a chilli paste that is smoky rather than hot. The trick is a coarse texture and restraint with the oil.
