Persiana Everyday: The Sunday Times Bestseller

Sabrina Ghayour

Persiana Everyday: The Sunday Times Bestseller
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Persiana Everyday: The Sunday Times Bestseller

Sabrina Ghayour

The all-new collection of more than 100 crowd-pleasing recipes for everyday eating from the author of the award-winning, Sunday Times bestselling cookbook Persiana. Designed to ensure maximum flavour with the greatest of ease - including no-cook, quick-prep, quick-cook and one-pot dishes, Persiana Everyday is full of generous, inviting and delicious recipes to cook again and again for family and friends.

Contents Includes:


  • Small Plates – Including My Muhammara; Fried feta parcels with honey; My flavour bomb beans on toast
  • Salads for All Seasons – Including Chicken & cucumber salad with pul biber & tahini lime dressing; Courgette, apple, peanut & feta salad with basil and pul biber; Jewelled tomato salad
  • Poultry & Meat – Including Bloody Mary spatchcocked chicken; Halloumi fatteh; Speedy lamb shawarma
  • Fish & Seafood – Including Fragrant roasted haddock; Spicy orange & harissa-glazed cod; Marmalade prawns with barberry, chilli & chive butter 
  • Vegetable Love – Including Ash-e-Reshteh; Pomegranate & harissa roasted aubergine steak; Sticky tamarind, garlic & tomato green beans
  • Carbs of All Kinds – Including Super-quick smoky tomato couscous; Lazy Manti; Tangy bulgur wheat bake with roasted onions
  • Something Sweet – Including Rhubarb, rose & pistachio trifle pots; Orange & dark chocolate rubble cake; Cardamom & mocha rice pudding



Sabrina Ghayour is an Iranian-born, self- taught home cook- turned-chef, cookery teacher and food writer. She made her name hosting the hugely popular ‘Sabrina’s Kitchen’ supper club in London, specialising in Persian and Middle Eastern flavour; think set menus, candlelight, tastes and aromas mixing in one delicious and fortifying experience.

This cookbook is a treat for the senses and plays considerable homage to the joy of a shared meal. At my place we have fallen in love with the small dishes such as the ‘flavour bomb beans on toast’ and ‘courgette, apple and peanut and feta salad with basil and pul biber (Aleppo pepper flakes)’. The trick here is not to be frightened of bold flavours, but to jump on board and use that rosewater, those cumin seeds and feta cheese with confidence. And do not forget to light those candles!

Chris Gordon is the community engagement and programming manager at Readings

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