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1/2 tsp. ground turmeric
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6 baby eggplant (or 1/2 medium globe eggplant), cut in 1-inch pieces (about 3 cups)
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1 Tbs. ground ginger
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1 stick cinnamon
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3 lb. lamb shanks (2 or 3 shanks)
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Kosher salt to taste (about 1 tsp.)
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2 roasted (or grilled) red bell peppers, skinned, stemmed, and seeded
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4 small zucchini (12 oz. total), halved lengthwise and cut in 1-inch pieces
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10 sprigs each of fresh cilantro and flat-leaf parsley, tied with kitchen twine
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2 Tbs. unsalted butter
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2 tsp. freshly ground black pepper
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1 lb. winter squash, peeled, seeded, and cut in 1-inch chunks
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1/2 tsp. ground coriander
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Large pinch saffron (about 30 threads), crushed or pulverized
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1/4 medium white cabbage, cut into 1-inch pieces (4 cups)
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2 Tbs. granulated sugar
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Large pinch saffron (about 30 threads or 1/2 tsp., lightly packed)
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2 tsp. kosher salt ; more for the shanks
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2 small turnips (or 2 parsnips), peeled and cut in large dice
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2 large onions, thinly sliced
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1 bay leaf
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5 dried red chiles, soaked in hot water for 20 min., drained, stemmed, and seeded (reserve the se...
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1/2 tsp. ground cinnamon; more as needed
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One 15-oz. can chickpeas, drained
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1 Tbs. ground coriander
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1 Tbs. paprika
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1/2 cup golden raisins
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1/2 cup olive oil, plus 3 Tbs. for sautéing
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2 tomatoes, cut in large dice
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1/2 tsp. kosher salt
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3 Tbs. extra-virgin olive oil
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2 cloves garlic
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2 cups flour mixed with 2 cups water, to seal the pot
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1/2 cup extra-virgin olive oil
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1 tsp. ground cumin
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6 medium cloves garlic, crushed and coarsely chopped
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1-1/2 lb. (4 cups) couscous
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8 baby carrots, peeled (or 2 small carrots, peeled and cut in 1-inch pieces)
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2 tsp. ground cinnamon
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1/4 tsp. freshly ground black pepper
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2 tsp. kosher salt
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1 cup golden raisins
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2 tsp. freshly cracked black pepper; more for the shanks
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1 large sweet potato (8 oz.), peeled and cut in 1-inch chunks
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2 tsp. ground cumin
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1 large red bell pepper, cored, seeded, and cut in 1-inch pieces
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