Type what you have

Ingredients

• ✓ coriander
• fava bean
• red onion
• parsley
• cilantro
• dill
• garlic
• salt
• cumin
• sesame seed
• vegetable oil

Instructions

1. 1 Place fava beans into large bowl and cover with several inches of water. Let soak, 8 hours to overnight. Drain.
2. 2 Combine soaked fava beans, red onion, parsley, cilantro, dill, garlic, coriander, salt, and cumin in a food processor; process to a dough-like consistency.
3. 3 Heat a skillet over medium heat. Add sesame seeds; cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a large plate.
4. 4 Shape fava bean mixture into about 50 balls. Roll balls in sesame seeds to coat.
5. 5 Fill a large saucepan 1/4 full with oil; heat over medium heat. Fry fava bean balls in batches until golden brown, 3 to 5 minutes per batch. Drain on paper towels.

By Gamila Salem

Ingredients

• ✓ coriander
• lemon
• olive oil
• garlic
• paprika
• cumin
• red pepper flakes
• salt
• turmeric
• black pepper
• cinnamon

Instructions

1. 1 Zest lemons until you have 1 tablespoon zest. Juice both lemons.
2. 2 Combine lemon zest and juice with olive oil, garlic, paprika, cumin, coriander, pepper flakes, salt, turmeric, pepper, and cinnamon in a glass jar. Seal jar with a lid and shake vigorously to combine.

By Bibi

Ingredients

• ✓ coriander
• yogurt
• lemon juice
• olive oil
• tomato paste
• garlic
• cumin
• salt
• black pepper
• red pepper flakes
• chicken breast

Instructions

1. 1 Whisk yogurt, lemon juice, olive oil, tomato paste, garlic, cumin, coriander, salt, pepper, and red pepper flakes together in a bowl. Mix in chicken strips. Cover bowl with plastic wrap and place in the refrigerator to marinate, 8 hours to overnight.
2. 2 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Remove chicken from the bowl and arrange in a single layer on a broiling pan. Discard excess marinade.
4. 4 Broil chicken, turning once, until juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Christopher Walters

Ingredients

• ✓ coriander
• paprika
• black pepper
• cumin
• cinnamon
• clove
• cardamom
• star anise
• nutmeg
• chicken tender
• salt
• olive oil
• red onion

Instructions

1. 1 Combine sweet paprika, pepper, cumin, coriander, cinnamon, cloves, cardamom, star anise, and nutmeg in a small bowl and stir to combine.
2. 2 Place chicken tenders on a plate and sprinkle one side with 2 teaspoons of the spice blend. Season with sea salt to taste. Turn tenders and sprinkle the other side with an additional 2 teaspoons of the spice blend; add salt to taste. Store remaining spice blend in an airtight container and reserve for another use.
3. 3 Heat a skillet over medium heat. Pour in olive oil once skillet is hot and heat until it shimmers. Carefully place chicken tenders into skillet one at a time, making sure they don't touch each other. Cook for 4 1/2 minutes, turn, and cook until chicken is no longer pink in the center and the juices run clear, about 4 1/2 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet and drain on a paper towel-lined plate.
4. 4 Add onion to the same skillet and cook until soft and translucent, about 4 minutes. Remove onion slices and drain on paper towel-lined plate. Serve onions with chicken.

By Bibi

Ingredients

• ✓ coriander
• carrot
• grapeseed oil
• cumin
• salt
• black pepper
• yogurt
• tahini
• lemon juice
• garlic powder
• cayenne pepper
• parsley
• aleppo pepper

Instructions

1. 1 Preheat the air fryer to 390 degrees F (200 degrees C).
2. 2 Toss carrot sticks with oil, cumin, coriander, salt, and pepper in a large bowl. Transfer to the air fryer basket and set timer for 5 minutes. Shake the basket and continue cooking until carrots are tender and starting to brown, about 5 minutes more.
3. 3 Meanwhile, whisk yogurt, tahini, lemon juice, garlic, and cayenne in a small bowl. Season with salt.
4. 4 Plate carrots and drizzle the sauce on top. Garnish with parsley and aleppo flakes.

By LauraF

Ingredients

• ✓ coriander
• water
• red lentil
• tomato
• carrot
• onion
• garlic
• chicken bouillon
• water
• cumin
• salt
• black pepper

Instructions

1. 1 Place 3 cups water, lentils, tomato, carrot, onion, garlic, and chicken bouillon in a stockpot over medium heat; cook until vegetables and lentils are softened, 20 to 25 minutes. Remove from heat and cool to lukewarm.
2. 2 Blend vegetable and lentil mixture with an immersion blender until smooth. Stir 1 cup water, cumin, sea salt, pepper, and coriander into soup; heat over medium heat until warmed.

By Dahlia Salem

Ingredients

• ✓ coriander
• chickpea
• cilantro
• flat-leaf parsley
• red onion
• garlic
• chickpea flour
• cumin
• sriracha sauce
• salt
• black pepper
• baking powder
• baking soda
• cooking spray

Instructions

1. 1 Soak chickpeas in a large amount of cool water for 24 hours. Rub the soaked chickpeas with your fingers to help loosen and remove skins. Rinse and drain well. Spread chickpeas on a large clean dish towel to dry.
2. 2 Blend chickpeas, cilantro, parsley, onion, and garlic in a food processor until a rough paste forms. Transfer mixture to a large bowl. Add chickpea flour, coriander, cumin, Sriracha, salt, and pepper and mix well. Cover bowl and let mixture rest for 1 hour.
3. 3 Preheat an air fryer to 375 degrees F (190 degrees C).
4. 4 Add baking powder and baking soda to the chickpea mixture. Mix using your hands until just combined. Form 15 equal-sized balls and press slightly to form patties. Spray falafel patties with cooking spray.
5. 5 Place 7 falafel patties in the preheated air fryer and cook for 10 minutes. Transfer cooked falafel to a plate and repeat with remaining 8 falafel, cooking for 10 to 12 minutes.

By Buckwheat Queen

Ingredients

• ✓ coriander
• olive oil
• beef top sirloin
• salt
• onion
• garlic
• tomato sauce
• tomato paste
• water
• okra
• cumin
• white pepper
• jalapeno pepper

Instructions

1. 1 Heat olive oil in a large saucepan over high heat. Sprinkle beef cubes with 1 tablespoon salt. Add beef cubes, onion, and garlic to the pan; cook until beef cubes begin to brown, about 5 minutes. Reduce heat to medium; continue to cook, about 3 minutes more. Transfer beef cubes to a bowl; set aside.
2. 2 Stir tomato sauce and tomato paste into the pan; add water, okra, coriander, cumin, and white pepper. Bring to a boil; season with salt. Reduce heat to low; simmer until okra is tender, 30 to 45 minutes.
3. 3 Return beef cubes to the pan; simmer until flavors are blended, about 10 minutes. Garnish servings with sliced jalapeño.

By najla

Ingredients

• ✓ coriander
• garlic
• salt
• ground lamb
• onion
• parsley
• cumin
• cinnamon
• allspice
• cayenne pepper
• ginger
• black pepper
• bamboo skewer

Instructions

1. 1 Mash garlic into a paste with salt using a mortar and pestle or the flat side of a chef's knife on your cutting board.
2. 2 Mix garlic into lamb with onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended.
3. 3 Form mixture into 28 balls. Form each ball around the tip of a skewer, flattening it into a 2-inch oval; repeat with remaining skewers. Place kebabs onto a baking sheet, cover, and refrigerate for at least 30 minutes, or up to 12 hours.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Cook skewers on the preheated grill, turning occasionally, until browned and cooked through, about 5 to 6 minutes. An instant-read thermometer inserted into the center of a kebab should read at least 145 degrees F (63 degrees C).
6. 6 Serve hot and enjoy!

By SRKELZ

Ingredients

• ✓ coriander
• vegetable oil
• beef stew meat
• fig
• water
• carrot
• onion
• green onion
• cinnamon
• honey
• red wine vinegar
• salt
• black pepper
• almond

Instructions

1. 1 Heat oil in a heavy pot over medium heat. Cook and stir beef in hot oil until browned completely, about 5 minutes.
2. 2 Pour reserved liquid from figs into a 2-cup measuring cup. Add enough water so the mixture is 2 cups total; pour into pot with the beef. Stir carrots, onion, green onions, coriander, and cinnamon into the beef mixture. Reduce heat to low and cook at a simmer for 90 minutes.
3. 3 Stir honey, vinegar, salt, and pepper into the beef mixture; continue cooking on low for 1 hour more.
4. 4 Stir figs and almonds into the beef mixture. Remove from heat. Cool for 1 hour before reheating to serve.

By MJodyH

Ingredients

• ✓ coriander
• lamb leg
• yogurt
• ginger-garlic paste
• lemon juice
• red chile pepper
• chaat masala
• garam masala
• salt
• red pepper flake
• turmeric
• black pepper
• cumin
• vegetable oil

Instructions

1. 1 Cut deep slashes about 2 inches apart across the lamb.
2. 2 Mix yogurt, ginger-garlic paste, lemon juice, ground red chile, chaat masala, garam masala, salt, red pepper flakes, turmeric, black pepper, cumin, and coriander together in a bowl. Whisk until well combined. Apply marinade generously all over the lamb in a dish; turn over and apply more marinade. Cover and refrigerate for 3 hours to overnight.
3. 3 Heat oil in a large cast-iron pot over medium heat. Place the lamb leg gently into the bottom of the pot. Cover and place a heavy weight on top of the lid. Reduce heat to low and cook for 1 hour. Turn leg over and cook for another hour.
4. 4 Continue cooking lamb until liquid is mostly evaporated and meat is tender and golden, about 15 minutes more. Oils should start collecting at the edges of the lamb. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Transfer meat to a serving dish.

By Asim Saeed

Ingredients

• ✓ coriander
• olive oil
• onion
• russet potato
• celery
• garlic
• cilantro
• salt
• cumin
• cinnamon
• water
• brown lentil
• swiss chard
• lemon

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil in the pot. Add onion, potato, celery, and garlic; cook and stir until starting to soften, 3 to 5 minutes. Sprinkle 1/2 of the cilantro, salt, cumin, coriander, and cinnamon on top; stir until fragrant.
2. 2 Pour in water and lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in chard; cover soup and let sit until chard wilts, about 5 minutes. Uncover and stir in juice of 1 lemon.
4. 4 Taste and adjust seasoning. Garnish with remaining cilantro. Cut the second lemon into wedges and serve alongside.

By LauraF

Ingredients

• ✓ coriander
• vegetable oil
• onion
• salt
• black pepper
• lamb stew meat
• cinnamon
• cumin
• garlic
• tomato
• tomato paste
• beef bouillon cube
• water
• okra

Instructions

1. 1 Heat vegetable oil in a large pot over medium heat. Stir in onion, salt, and black pepper; cook and stir until onion has softened and turned a light golden brown, about 10 minutes.
2. 2 Add lamb, cinnamon, cumin, coriander, and garlic paste. Cook on medium heat, stirring occasionally, until lamb starts to brown, 10 to 15 minutes. Stir in tomatoes and tomato paste; cook and stir for another 5 minutes.
3. 3 Dissolve beef bouillon cubes in 4 cups boiling water. Pour broth into the pot with lamb and stir in okra. If necessary, add water to cover okra. Cover and simmer for 30 minutes, stirring occasionally.
4. 4 Remove the cover and cook until lamb is very tender and stew reaches desired thickness, 45 minutes to 1 hour

By E A Bowes

Ingredients

• ✓ coriander
• chickpea
• onion
• parsley
• garlic
• egg
• cumin
• salt
• lemon juice
• baking powder
• black pepper
• cayenne pepper
• bread crumb
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Mash chickpeas in a bowl using a masher. Combine mashed chickpeas, onions, parsley, and garlic in a blender; blend until smooth.
3. 3 Mix eggs, cumin, coriander, salt, lemon juice, baking powder, black pepper, and cayenne together in a bowl. Add chickpea mixture and mix together. Add bread crumbs slowly and combine using your hands until mixture will hold together when frying.
4. 4 Heat oil in a skillet over medium-high heat. Form mixture into twelve 3-inch diameter patties. Fry patties in hot oil until browned, 3 to 4 minutes per side.

By Dani

Ingredients

• ✓ coriander
• olive oil
• garlic
• lemon
• paprika
• cumin
• lemon zest
• red pepper flakes
• salt
• black pepper
• turmeric
• cinnamon
• chicken thigh
• onion
• parsley

Instructions

1. 1 Combine olive oil, garlic, lemon juice, paprika, cumin, lemon zest, coriander, pepper flakes, salt, pepper, turmeric, and cinnamon in a 1-gallon resealable plastic bag. Seal the bag and gently squeeze until ingredients are well blended. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag again. Marinate in the refrigerator for at least 2 hours or overnight.
2. 2 Set a rack in the center of the oven and another about 6 inches from the broiler. Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 12x18-inch sheet pan.
3. 3 Spread onion slices onto the prepared sheet pan, then place marinated chicken thighs on top; keep as much marinade on each thigh as possible. Discard any remaining marinade.
4. 4 Bake on the center rack of the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Turn on the broiler and move the sheet pan to the upper rack. Broil until a light char develops, 2 to 3 minutes. Garnish with parsley.

By Bibi

Ingredients

• ✓ coriander
• olive oil
• garlic
• basmati rice
• cumin
• turmeric
• cayenne pepper
• chicken stock
• ground turkey
• chickpea
• black bean
• cilantro
• parsley
• pine nut
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Stir in garlic; cook for 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir for 5 minutes, then pour in stock and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
2. 2 Meanwhile, place ground turkey in a large skillet over medium heat. Cook and stir until crumbly and evenly browned.
3. 3 Gently stir turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into cooked rice. Season with salt and black pepper.

By JULIEP

Ingredients

• ✓ coriander
• almond
• cilantro
• water
• cornstarch
• chicken broth
• cayenne pepper
• cinnamon
• ginger
• cumin
• apricot
• chickpea
• peach
• tomato
• onion
• garlic
• chicken breast

Instructions

1. 1 Place chicken in the bottom of a slow cooker. Add the garlic, onion, tomatoes, peaches, garbanzo beans, dried apricots, cumin, ginger, cinnamon, coriander, and cayenne pepper. Pour in the chicken broth. Cook on Low for 5 hours.
2. 2 Remove the chicken and keep warm. Mix the cornstarch and water in a small bowl. Stir the cornstarch mixture into the slow cooker. Cook on High until the sauce has thickened, about 15 minutes. Return the chicken to the slow cooker and heat through. Top with fresh cilantro and almonds before serving.

By juliebu

Ingredients

• ✓ coriander
• skewer
• olive oil
• black pepper
• salt
• skim milk
• whole wheat bread
• egg
• hot pepper sauce
• cilantro
• cumin
• garlic
• onion
• olive oil
• adzuki bean
• vegetable broth
• bulgur

Instructions

1. 1 Combine the bulgur wheat and vegetable stock in a saucepan. Bring to a boil, then simmer for about 10 minutes, or until liquid has been absorbed. Set aside to cool.
2. 2 Meanwhile, in a large bowl, combine the adzuki beans, 2 tablespoons of olive oil, onion, garlic, cumin, coriander, cilantro, hot sauce, and the egg. Mash with a potato masher or sturdy whisk until fairly smooth. Soak the bread in milk, then squeeze out the excess; add to the bean mixture along with the bulgur. Mix using your hands until everything is well blended. Cover, and refrigerate for 1 hour, or until firm.
3. 3 Preheat the oven to 425 degrees F (220 degrees C).
4. 4 Wet your hands, and form the kofta into 32 oval shapes. Press onto skewers four at a time. Brush with remaining olive oil. Place on a baking sheet or broiling pan.
5. 5 Bake for 10 to 15 minutes in the preheated oven. Turn over, brush again with oil, and continue baking for 5 to 10 minutes, until crispy.

By sienna

Ingredients

• ✓ coriander
• cucumber
• tomato
• romaine lettuce
• onion
• cooking spray
• honey
• tahini
• chicken thigh
• garlic
• salt
• cayenne pepper
• turmeric
• paprika
• cardamom
• cumin
• lemon juice
• olive oil

Instructions

1. 1 Combine olive oil, lemon juice, cumin, coriander, cardamom, paprika, turmeric, cayenne pepper, salt, and garlic in a blender or small food processor. Pulse to combine.
2. 2 Measure 1/2 cup marinade into a bowl and set aside.
3. 3 Pour the remaining marinade into a 1-gallon resealable bag and add chicken thighs. Squeeze as much air out of the bag as possible, seal, and refrigerate, at least 4 hours or up to 24 hours. Chicken thighs should be in a single layer; turn the bag occasionally.
4. 4 Stir tahini and honey into the bowl with the reserved marinade, cover, and refrigerate until ready to make the salad.
5. 5 Preheat the oven to 425 degrees F (220 degrees C) and lightly oil a broiler pan.
6. 6 Place onion slices on the oiled pan, and set chicken thighs on top of the onion slices.
7. 7 Roast in the preheated oven for 15 minutes. Turn and continue roasting until chicken is longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Broil chicken thighs for 3 to 5 minutes for some caramelization, if desired.
8. 8 Remove chicken from the oven, tent with foil and allow to rest for 10 minutes. Slice each chicken thigh into 1/2- inch slices and coarsely chop cooked onion.
9. 9 Dress 4 salad plates with lettuce, tomatoes, and cucumbers. Add chicken slices and chopped onions. Stir dressing, drizzle over each salad, and serve.

By Bibi

Ingredients

• ✓ coriander
• french-fried onion
• chicken stock
• butter
• tomato
• garlic
• onion
• olive oil
• black pepper
• salt
• water
• brown lentil
• water
• short-grain rice
• ditalini pasta
• cumin
• cayenne pepper
• red wine vinegar
• chickpea

Instructions

1. 1 Combine chickpeas, vinegar, coriander, cayenne pepper, and cumin in a resealable bag or container with a tight-fitting lid. Store in refrigerator while prepping remainder of dish, shaking occasionally.
2. 2 Bring a pot of lightly salted water to a rolling boil. Cook pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain and set aside.
3. 3 Combine rice with enough cold water to cover; allow to soak for 20 minutes. Drain.
4. 4 Meanwhile, combine lentils with enough water to cover in a pot; season with salt and pepper. Bring the lentils to a boil and simmer until tender, about 30 minutes. Drain.
5. 5 Heat olive oil in a saucepan over medium-high heat; cook and stir onion and garlic in hot oil until translucent, 5 to 7 minutes. Add crushed tomatoes; season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish.
6. 6 Melt butter in a pot over medium-high heat; add rice, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. Pour in chicken stock and bring to a boil. Season with salt and pepper; reduce heat to low, cover, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.
7. 7 Mix rice and lentils together on a large serving platter. Spread cooked pasta over the rice and lentil mixture. Serve with marinated chickpeas, tomato sauce, and French-fried onions.

By nooney

Ingredients

• ✓ coriander
• ✓ coriander
• water
• chicken bouillon
• cumin
• red pepper flakes
• yellow split pea
• water
• red pepper flakes
• tomato paste
• wonton wrapper
• cumin
• black pepper
• salt
• carrot
• water
• onion
• ground beef
• garlic
• mint
• yogurt

Instructions

1. 1 In a small bowl, stir together yogurt, mint, and garlic. Refrigerate.
2. 2 In a large skillet over medium heat, cook ground beef and onions until meat is browned, stirring occasionally to crumble; drain fat. Stir in 1 cup water, carrot, salt, black pepper, 1 1/2 teaspoons coriander, and 1/2 teaspoon cumin; simmer uncovered for 30 minutes or until water evaporates.
3. 3 Lay out wonton wrappers on aluminum foil. Mound two large spoonfuls of beef mixture in the center of one wrapper. Dip a finger in water and trace it around all four edges. Lay a second wonton wrapper on top of the first, and press on all edges to seal. Roll up the edges to create a round, hat-shaped ravioli. Repeat, making 13 ravioli.
4. 4 Place ravioli in steamer and steam 40 minutes.
5. 5 Meanwhile, mix together the yellow split peas, 1/8 teaspoon red pepper flakes, 1 teaspoon coriander, 1/4 teaspoon cumin, chicken bouillon, and 1 1/2 cups of water in a saucepan. Bring to a boil, then simmer over medium-low heat for about 45 minutes, or until it reaches a thick slurry-like consistency.
6. 6 Meanwhile, in the large skillet, mix remaining beef mixture with 2 tablespoons water, tomato paste, and 1/8 teaspoon red pepper flakes. Simmer over low heat until liquid has evaporated, about 10 minutes.
7. 7 To serve, spread yogurt on a serving plate. Top with ravioli, and top again with split pea mixture. Finally, top with tomato and beef mixture. Serve immediately.

By amanda1432

Ingredients

• ✓ coriander
• chicken
• lemon
• carrot
• red potato
• olive oil
• garlic
• black pepper
• mint
• salt
• lemon juice
• paprika
• cardamom
• ginger
• nutmeg
• allspice
• cumin
• sesame seed
• fennel seed
• black pepper
• clove

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 For the spice mix: Mix together in a bowl the cloves, pepper, fennel, sesame seeds, coriander, cumin, allspice, nutmeg, ginger and cardamom. Set aside.
3. 3 For the spice paste: Place the paprika, lemon juice, the spice mix (from Step 2), salt, chopped mint, black pepper and garlic cloves in a blender. Add 2 tablespoons of the olive oil and blend to until ingredients are mixed, about 6 or 8 pulses. Slowly add the additional olive oil if mixture seems too thick to spread. Blend just until mixture is a smooth paste.
4. 4 Spread potatoes and carrots in a roasting pan. Rub about 1/4 of the spice paste inside the cavity of the chicken. Rub the remainder of the paste on the outside of the chicken including the underside. Place the chicken directly on the carrots and potatoes. Pierce the 2 lemons all over with a fork, and place them into the chicken cavity.
5. 5 Tent the chicken with aluminum foil. Roast approximately 2 hours until the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the juices run clear. Remove from the oven and let rest for about 10 minutes before serving.

By MONKEYCAT

Ingredients

• ✓ coriander
• chicken broth
• shallot
• olive oil
• pistachio nut
• raisin
• almond
• cashew
• basmati rice
• chicken breast
• chicken leg
• chicken thigh
• lemon
• olive oil
• cilantro
• black cardamom
• green cardamom
• nutmeg
• clove
• cinnamon
• sumac
• loomi
• cumin
• black pepper
• paprika

Instructions

1. 1 Make spice blend: Mix together paprika, black pepper, cumin, coriander, loomi, sumac, cinnamon, cloves, nutmeg, green cardamom, and black cardamom in a medium bowl. Set aside.
2. 2 Make chicken and rice: Combine cilantro, 2 tablespoons olive oil, lemon juice, and 1 tablespoon spice blend in a resealable plastic bag. Add chicken thighs, legs, and breast to the bag. Squeeze out excess air, seal the bag, and shake to coat. Marinate in the refrigerator for at least 4 hours.
3. 3 Meanwhile, place rice in a large bowl, cover with water, and soak for at least 1 hour. Drain and rinse, then return to the bowl. Add cashews, almonds, raisins, and pistachios to rice. Stir in 1 tablespoon spice blend; mix well and set aside.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Heat 2 teaspoons olive oil in a Dutch oven or tagine over medium heat. Cook and stir shallot in hot oil until translucent, 1 to 3 minutes. Turn off the heat. Stir in rice mixture until well combined.
6. 6 Remove and discard cilantro from the bag with chicken. Pour marinated chicken on top of rice mixture in the Dutch oven; reserve the bag. Pour broth into the bag, shake gently, and pour over chicken and rice. Cover the Dutch oven.
7. 7 Bake in the preheated oven until rice is tender, chicken is no longer pink in the center, and the meat juices run clear, about 75 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By Buckwheat Queen

Ingredients

• ✓ coriander
• tomato
• red onion
• lettuce
• naan bread
• black pepper
• salt
• cumin
• cilantro
• onion
• cucumber
• plain greek yogurt
• chicken thigh
• cinnamon
• black pepper
• salt
• turmeric
• red pepper flakes
• cumin
• paprika
• garlic powder
• lemon
• olive oil

Instructions

1. 1 At least 2 hours ahead, or up to 8 hours ahead, combine olive oil, lemon juice, garlic powder, paprika, cumin, coriander, pepper flakes, turmeric, salt, pepper, and cinnamon in a bowl. Stir ingredients well and add chicken pieces. Cover and refrigerate. Stir chicken pieces and marinade about every 2 hours.
2. 2 About 30 minutes prior to grilling, make the raita by mixing yogurt, cucumber, onion, cilantro, cumin, salt, and pepper together in a bowl. Cover and refrigerate until ready to make the wraps.
3. 3 Preheat an outdoor gas grill for medium-high heat and lightly oil the grate.
4. 4 Place chicken pieces in a single layer onto the oiled grate, and grill until no longer pink in the center, the juices run clear, and both sides are brown, 6 to 8 minutes per side. Timing will depend on the thickness of the chicken thighs and the distance of the grates to the heat. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Place grilled chicken on a cutting board and cover with aluminum foil. Allow chicken to rest 5 to 10 minutes, then cut into thin slices.
6. 6 To assemble the wraps, divide ingredients evenly: Place chicken slices in the center of each naan bread. Top with shredded lettuce, onion rings, and tomato slices; spoon raita on top.
7. 7 Wrap each naan around the sandwich ingredients, and serve.

By Bibi

Ingredients

• ✓ coriander
• tomato
• pita bread
• oil
• bread crumb
• olive oil
• cayenne pepper
• pepper
• baking powder
• lemon juice
• salt
• cumin
• egg
• garlic
• parsley
• onion
• chickpea
• pepper
• salt
• dill weed
• mayonnaise
• cucumber
• yogurt

Instructions

1. 1 Make sauce: Combine yogurt, cucumber, mayonnaise, dill, salt, and pepper in a small bowl; mix well. Chill in the refrigerator for at least 30 minutes.
2. 2 Make falafel: Mash chickpeas in a large bowl until thick and pasty; do not use a blender as the consistency will be too thin.
3. 3 Place onion, parsley, and garlic in a blender; blend until smooth. Stir into mashed chickpeas until well combined.
4. 4 Combine egg, cumin, coriander, salt, lemon juice, baking powder, black pepper, and cayenne in a small bowl. Stir into chickpea mixture along with olive oil. Mix in bread crumbs, a little at a time, until mixture holds together but is not sticky. Form mixture into 8 balls, then flatten into falafel patties.
5. 5 Heat 1 inch oil in a large skillet over medium-high heat. Fry falafels in hot oil until brown on both sides. Serve 2 falafels in each pita half, topped with chopped tomatoes and sauce.

By Sean

Ingredients

• ✓ coriander
• green onion
• parsley
• olive
• tomato
• cheddar cheese
• salt
• tahini
• lemon juice
• yogurt
• salt
• cumin
• chile powder
• black pepper
• baking powder
• egg
• oil
• green onion
• cilantro
• parsley
• garlic
• onion
• oil
• red lentil

Instructions

1. 1 Place red lentils in a bowl and cover with water. Let soak until softened, about 2 hours. Drain.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and grease with 2 teaspoons oil.
3. 3 Place lentils in a food processor with onion, garlic, 1/2 bunch parsley, cilantro, and 1/4 cup green onions; pulse until finely ground.
4. 4 Transfer lentil mixture to a large bowl. Add 1/3 cup oil, egg, baking powder, black pepper, chile powder, cumin, coriander, and salt; mix until well-blended. Spread dough to 1/4-inch thickness onto prepared baking sheet.
5. 5 Bake in the preheated oven until golden and firm, about 15 minutes. Remove from oven.
6. 6 Combine yogurt, lemon juice, tahini, and salt in a small bowl; mix well until sauce is smooth.
7. 7 Layer sauce, Cheddar cheese, tomato, olives, 1 tablespoon parsley, and 2 teaspoons green onion on top of baked dough.
8. 8 Return to the oven and bake until cheese is melted, about 5 minutes.

By Shemoo Seif

Ingredients

• ✓ coriander
• almond
• raisin
• basmati rice
• chicken bouillon
• water
• black pepper
• salt
• cumin
• nutmeg
• clove
• carrot
• tomato
• tomato puree
• chicken
• garlic
• onion
• butter
• white pepper
• cardamom
• lime powder
• allspice
• cinnamon
• saffron

Instructions

1. 1 Make spice mix: Stir together saffron, cinnamon, allspice, lime powder, cardamom, and white pepper in a small bowl; set aside.
2. 2 Make dish: Melt butter in a large stockpot or Dutch oven over medium heat. Cook and stir onion and garlic in butter until onion has softened and turned translucent, about 5 minutes. Add chicken and cook over medium-high heat, stirring occasionally, until lightly browned, about 10 minutes. Mix in tomato purée.
3. 3 Stir in canned tomatoes with juice, carrots, cloves, nutmeg, cumin, coriander, salt, black pepper, and reserved spice mix. Cook for about 3 minutes; pour in water and add chicken bouillon cube.
4. 4 Bring sauce to a boil, then reduce heat, and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
5. 5 Gently stir in rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add raisins and a little more hot water, if necessary. Cover and cook until rice grains separate, 5 to 10 minutes.
6. 6 Transfer rice to a large serving platter and arrange chicken on top. Sprinkle with toasted slivered almonds.

By EmiratiWife2010

Ingredients

• ✓ coriander
• cayenne pepper
• salt
• water
• garlic
• lemon juice
• mint leaves
• greek yogurt
• sesame seed
• phyllo dough
• butter
• water
• plain greek yogurt
• egg
• water
• tomato sauce
• allspice
• cayenne pepper
• black pepper
• paprika
• cinnamon
• cumin
• pine nut
• currant
• garlic
• ground lamb
• salt
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a saucepan over medium-high heat. Add onion, salt, and lamb. Break up lamb into small crumbles. Cook, occasionally stirring, until most of the liquid evaporates, about 8 minutes. Toss in garlic, currants, pine nuts, cumin, coriander, cinnamon, paprika, black pepper, cayenne, and allspice. Cook and stir for 1 minute.
2. 2 Pour tomato sauce into lamb mixture. Add water, stir, and reduce heat to medium. Cook until lamb mixture dries up and you can stir it without seeing liquid on the bottom of the pan, 20 to 30 minutes. Turn off the heat and let cool completely before using.
3. 3 In the meantime, combine egg, yogurt, water, and butter in a bowl. Whisk together thoroughly.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Butter a round baking pan or sheet pan.
5. 5 Place 2 sheets of phyllo on your work surface. Keep remaining sheets covered with a damp towel. Sprinkle some egg wash lightly on top and spread using a pastry brush. Layer on 2 more sheets, one at a time, brushing some more egg wash over each.
6. 6 Line 1/3 of the lamb filling along one wide edge of the phyllo. Roll pastry up starting from filling side and place it against the edge of the pan. Brush more egg wash on top.
7. 7 Shape and fill 2 more rolls with remaining phyllo, most of the egg wash, and filling. Wrap rolls along and inside the first one, filling the pan, and brush with egg wash. Sprinkle sesame seeds on top.
8. 8 Bake in the preheated oven until browned and crisp, 35 to 40 minutes. Let cool for 15 minutes.
9. 9 Combine yogurt, mint, lemon juice, and garlic for the yogurt sauce. Mix in enough water to achieve the desired consistency for dipping. Season with salt and cayenne. Cut börek into wedges and serve with yogurt sauce.

By John Mitzewich

Ingredients

• ✓ coriander
• tilapia fillet
• lemon juice
• parsley
• tomato

Instructions

1. 1 Place the tilapia, lemon juice, coriander, and parsley in a bowl; toss until fillets are evenly coated. Refrigerate at least 2 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
3. 3 Arrange the fillets in the bottom of the prepared baking dish; top each with tomato. Drizzle remaining marinade over the fillets. Cover with aluminum foil.
4. 4 Bake in preheated oven 15 minutes. Remove foil and bake uncovered another 5 minutes.

By natalia

Ingredients

• ✓ coriander
• butternut squash
• vegetable oil
• cumin
• turmeric
• coconut milk

Instructions

1. 1 Heat oil in a large skillet over medium-low heat. Add butternut squash and cook gently until squash begins to soften, about 20 minutes. Drain off excess oil. Add cumin, coriander, and turmeric and stir to coat thoroughly. Pour in coconut milk and cook until butternut squash is completely soft, but still holding shape, about 10 minutes.

By thetofuqueen