Today, instead of posting my usual essay + recipe, I’m linking to an article and recipe I wrote for Goya Journal about Middle Eastern and South Asian shared culinary roots. In the article, I write mostly about biryani and amba, two foods that travelled in opposite directions. While biryani comes from the Middle East, it’s flourished into a whole bunch of delicious varieties throughout the subcontinent; and while amba originated as Indian pickled mango, it’s taken on a life of its own in Iraq, where it has come to mean anything pickled in a fenugreek sauce. Check out the article to read more.
While you’re there, don’t miss my new recipe for weeknight biryani. While it’s normally a special occasion dish, I’ve streamlined the process into a few easy steps. All you need is a pot to cook the rice and a sheet pan to cook everything else, and you’re in business.