Weeknight Kitchen

Iranians love eggs, whatever way they are cooked, but they are especially fond of kuku, a type of open-faced omelet similar to the Italian frittata and the Arab eggah.

In a large pot, combine the chicken, onions, yam, fennel, dill, and wine, and season with salt and pepper. Add enough cold water to cover. Place over high heat and bring to a simmer, then reduce the heat to medium-low. Cover and cook until the vegetables break up easily with a fork, 1 1/2-2 hours.

One of the reasons I like to cook mostly healthy food is so I can justify the occasional dish like this one.

I use medium-size raw shrimp and puree the tails in a food processor, then combine the puree with pieces of the shrimp to form thick burgers.

A combination of salty, buttery, crispy, carb-y goodness, with the umami hit of the tomatoes.

The best thing about this dish of courgette spaghetti with a fresh tomato sauce is that it is a lower calorie alternative to the traditional pasta dish.

Don’t tell me you’ve never had a salad sandwich!

The jalapeño and red pepper make the pancakes colorful and add just a little spice. Serve with salsa or as a breakfast side dish in place of potatoes.

Ezme is a wonderful Turkish dish made with the ripest of tomatoes, which give it a deep, sweet flavour to contrast with the fiery kick of chillies and the acidity given to the dish by vinegar and pomegranate molasses.

Smoking aubergines allows the flesh to absorb a deep smokiness, giving incredible depth to a dish.