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Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

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Try swapping the lemon peel for orange peel, the cumin for a pinch of saffron, the hazelnuts for almonds or pine nuts, or switch all three at once. At the warming stage you could toss in a handful of currants and chopped dried apricots. For a really warm winter glow cut a lid off a pumpkin, scoop out the seeds and rub the inside with a little oil and butter and salt. Put the pumpkin on a tray to bake in a moderate oven until it’s slightly soft, maybe 45 minutes, then spoon it full of pilaf and return it to the oven for twenty minutes.

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