Sumac Chickpea Salad


sumac chickpea saladSumac Chickpea Salad

1cup welled and cooked chickpeas (or canned)

1 tablespoon sumac

1 tablespoon paprika

1 tomato

1 Lebanese cucumber

½ red capsicum

1 tablespoon Greek yogurt

Pinch of saffron dissolved in a little water or saffron powder

Squeeze of lime

1 crushed garlic clove

Pepper and salt


1 tablespoon chopped parsley

Coat the chickpeas with the sumac, paprika, ¾ garlic clove, pepper and salt. Bake them in olive oil until a little browned.

Mix together the yogurt, saffron, ¼  garlic, pepper, salt and a squeeze of lime juice.

Cut the tomato, capsicum and cucumber in chickpea size.

Mix everything together and garnish with a little parsley.

Perfumed Rice

If I could remember where I found this recipe or at least the inspiration for it I would share it with you. What I do know is that I adopted it and never let go of it again. If you need a recipe that makes something special out of an ordianry rice dish, try this…


2 cardamom pods

1 cinnamon stick

2 cloves

Pinch of saffron

Pepper/ salt

1 cup of rice

1 onion

Sun flower oil

100 gram Pistachio nuts

Cut the onion in half rings. Rinse the rice under water until the water coming out is clear.

Warm a nice layer of sun flower oil in a heave based pan, put in the cardamom, cinnamon and cloves. Let the oil suck up the perfume of these spices for a minute or two. Add the onions and caramelize them until nice and brown.rice

Cook water; add the rice and the pinch of saffron, cook until done.

Take out some onion of the pan to garnish. Take out the spices and pour the rice in the pan with onions. Add some cut pistachio nuts and mix together well.

Dispatch on a nice tray and top of with some caramelized onions and some more nuts. Voila, a nice and easy version on perfumed rice.