Ramadan

Frozen fava beans make easy work of this fragrant rice dish, and you could also replace them with shelled lima beans or edamame instead.

Using both syrupy date molasses and pitted, sliced dates gives this dish rounded sweetness. It gets a dash of sourness from apple cider vinegar and some heat from cayenne.

A vegetarian version of khoresh, this braise inspired by the popular Persian dish is made with cremini mushrooms, which keep their shape and offer earthy flavor. Enjoy it over rice.

Hindus consider cows and all their milky produce—cream, butter, and cheese—sacred. I can’t argue with that. Traditionally, this dish would be made with a few large slabs of golden butter; here I've swapped out that butter for cubes of paneer. 

People usually know tahdig as the layer of crispy rice at the bottom of the pot; however, potato tahdig may get you even more fans.

There is little more nourishing than milk and rice together—easy to eat and cleansing in the best possible sense of the word. Make a double batch and reheat it with a little extra milk on the following days.

No tandoor oven? No problem. This recipe for chicken and vegetables marinated in yogurt and spices is cooked on a single sheet pan in a regular home oven.

Combine puréed dates, peanut butter, and puffed rice into these no-cook treats and gloss with a generous coating of chocolate for a (healthier-than-store-bought) candy bar whenever a craving strikes.

Cinnamon, ginger, and dates add spicy, bright, sweet dimension to this warming lamb stew.

Made of dried figs blended with coconut and a pop of cinnamon, pack these energy balls along for a post-workout snack or afternoon pick-me-up.

This prep-ahead dinner can be served layered in bowls or deconstructed for picky eaters with the ginger, scallions, and cilantro sauce on the side.

I almost never think to cook Indian food for some reason, but we received tandoori chicken in a Blue Apron box once and it turned out to be really good (love how those boxes help us branch out on occasion)! So I decided to make my own version of this flavorful recipe, and it’s quick and easy enough for any busy weeknight.

Sharbats are sweet boiled fruit syrups served across Central Asia and Northern Africa, though flavor combinations vary widely. This one is infused with bright, floral, citrusy cardamom that complements the lemon perfectly.

Using dates as the primary sweetener here means a lot less sugar in the ice cream, making it ideal for those who need to cut down on sugar but still want something sweet.

In this Indonesian satay, the dipping sauce is used as a marinade to give the meat more intense flavor.

In this recipe for classic Turkish kebabs, lamb marinates in tomato paste and a mix of spices—including cayenne pepper, cinnamon, and cumin—before hitting the grill.

This is a wonderful dip with a subtle flavor of caramelized onion and saffron and a silky texture offset by the lovely crunch of the walnut garnish.

This juxtaposition of Indian cuisine with the classic American burger works incredibly well. It’s a fantastic fusion of flavors that are really big and satisfying, and you can play with really interesting toppings; or make smaller bhaji bites and serve them with curry.

Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone tender.

Elegant, sweet, and delectable, these are true treats that fit every occasion. Definitely adjust the filling for what ingredients are local and in season where you live, and you’ll have an endlessly surprising dessert.

Since the base of this dip is so simple—it's mostly sweet potatoes and tahini—homemade za'atar (a Middle Eastern spice blend) really helps the flavors stand out.

Braise chicken legs in a golden, aromatic coconut broth, then toss rice noodles with the warmly spiced braising liquid to serve.

This recipe requires a little extra prep time and an overnight marinade, essential in developing those rich, full-bodied curry flavors that we love so much. Plan ahead, get prepped, enter a world of next-level tastiness.

This particular kadi sauce is based on the Gujarati (Western India) version of a yogurt-based sauce thickened with gram flour (besan). In that region the sauce is sweet and sour.