My Uyghur lamb chops are generously seasoned with cumin, chilli, Sichuan peppercorns and Shaoxing wine before being cooked over glowing charcoal. Juicy, charred and full of Uyghur-inspired flavour, they are best eaten with your hands and a cold beer.
My jujeh brick chicken thighs bring together saffron, yogurt, lime and garlic in a buttery, deeply flavoured dish inspired by Iranian jujeh kebab, chicken tabaka and pollo al mattone.
Dimlama is a gift from Uzbekistan, a dish that celebrates the season, the harvest, and the earth itself. It’s exceptional in its simplicity, a reminder of how generous the ground can be. The ingredients are layered, left to cook slowly, and allowed to create their own broth, a beautiful harmony of flavours that become something far greater than the sum of their parts.
My Uyghur kewap-style lamb skewers are rich with cumin, chilli and smoke, and deserve to be known by their proper Turkic name as well as loved for their deep, irresistible flavour.
Utterly delicious. Khoresh rivas is a celebration of flavour, and a perfect dish to showcase the extraordinary nature of British produce.