“Growing up, my family didn’t eat out very often. But when we did, it was almost always at a Persian chelo kababi, where we’d each order a humongous platter of buttery saffron rice topped with two skewers of grilled meat and a grilled tomato. We each had our favourites, and mine was invariably joojeh kabob—tender, tangy pieces of saffron-and-yogurt– marinated chicken…”

“I love this dish for two reasons: the first is that spatchcocking a chicken means super-juicy meat every time. The second is that it celebrates loomi (aka black limes) in its very dramatic-looking appearance, and I really appreciate that. Serve with some lightly dressed greens or the Pan-fried Tomatoes with Za’atar, Pine Nuts and Halloumi.” – Noor Murad