Cardamom and Lime
Sarah Al Hamad

Little is known about this fascinating and ancient cuisine and Cardamom and Lime aims to provide readers with the inspiration to create these wonderful dishes. The book starts with a detailed introduction on the history of the Gulf, a glossary of ingredients, herbs and spices used in the cooking and information on major culinary influences.

There then follow five chapters: Rice, Lamb, Chicken and Fish, Vegetables, Desserts and Teas and Coffee. With recipes ranging from Aromatic Rice, Fragrant Lamb Pilaf, Kebabs, Potato Cakes and Baked Fish with Nut Stuffing to Milky Rice Pudding and Pomegranate and Guava Salad, there is plenty here to tempt the tastebuds.

Throughout the book there are stunning photographs and feature spreads to give a flavour of life in the Gulf, making this a unique and eye-opening look at this wonderfully traditional cuisine.