Yasmin Khan’s recipes for aubergine kuku and fruit and nut granola bars
An Iranian take on the frittata, spiced with saffron, turmeric and barberries, and sticky, chewy apricot, pistachio and tahini granola bars I am obsessed with these sweet treats: soft, sticky, packed with dried fruit, nuts and seeds, and sweetened with banana and honey, these irresistible (…)
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The Guardian (Middle East)
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The Guardian (Middle East)
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