Over time, we have experimented with so many recipes, and this one truly turned out incredible. We took a completely different approach—no cashews and no onions—and the result is absolutely mind-blowing. By deliberately stepping away from traditional heavy cashew pastes and onion bases, the bright, natural sweetness of the tomatoes and the warmth of whole toasted spices take center stage. The sauce is simmered down into a concentrated, make-ahead gravy base, then combined with tender,...

A crunchy, tangy chaat-style salad where the pickle does the real work — briny slivers threaded through crushed kettle chips and chickpeas, tied together with a tangy tamarind-yogurt dressing. Toss it right before serving; the crunch is the whole hook, and everything else is there to support it. Ingredients ½ tbsp ripe tamarind pulp ¼ cup water (for tamarind) ½ medium red onion, finely chopped 2–3 green chilies, finely chopped 2 tbsp coriander leaves, chopped ¼ cup dill or cucumber pickle,...

There's a reason kabsa shows up at nearly every Saudi celebration: it does everything a great rice dish should, and does it in one pot. Bone-in chicken simmers in a fragrant, tomato-tinted broth until it's fall-apart tender, then gets pulled out and broiled until the skin turns deeply golden and crisp — a textural payoff that separates a good kabsa from a forgettable one. That same broth, laced with a warm, toasted spice blend you'll make from scratch, is what cooks the rice, so every grain...