A recipe from Sophie Grigson.
A recipe from the excellent “Persiana” by Sabrina Ghayour.
A recipe from one of the Riverford cookbooks to serve with couscous, rice or bulghar and garnish with green olives or toasted flaked olives. For non vegans yoghurt also goes well with this.
If you are not so keen on boiled brussels sprouts this makes a great alternative to serve with your Christmas or Thanksgiving Turkey.
