Aubergine dip, chicken skewers and beans with dill: Yotam Ottolenghi’s Persian recipes

Chicken skewers in a perfumed spicy sauce, an aubergine and caramelised onion dip, and a herby bean stew

No shopping list delights me more than the one I write when I’m planning to cook Persian food. Aubergines and walnuts, pomegranate seeds and rose water; saffron, turmeric, lemons; the four ground Cs – cumin, coriander, cinnamon, cardamom; great bunches of fresh herbs (dill, parsley, mint); and thick, tangy yoghurt. It’s a roll call of the most delicious things. Add chicken and beans, and factor in time and friends, and it’s a list that absolutely never fails to satisfy and delight.

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