Ramadan

These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chile powder.

While it is not uncommon to find ginger blended into limeades, lemonades, and fresh sugarcane juice in India, it also pairs nicely with tamarind. Serve cold and give it a good stir before drinking.    This recipe is made with tamarind pulp, which contains large seeds that you will need to remove. Avoid the temptation to use concentrates. They’re more convenient because they don’t have seeds, but they don’t taste nearly as fresh.

In this recipe, summer produce gets stuffed with spiced ground lamb and cooked in an oniony tomato sauce. Top it off with crispy garlic, herbs, and yogurt.

This zesty dish sits between a stew and a soup and is flavored with garlic, cumin, chile flakes, and tons of fresh herbs. Serve it with rice or crusty bread for a hearty, comforting dinner.

These energy bites not only hit the spot for something sweet, they’re also nutrient-dense and hit all your macros.

The salad works best with strips of Persian flatbread, but plain tortillas work just as well. The addition of golpar, with its citrusy aroma, really lifts this dish, accentuating the sweetness of the pomegranates and adding a wonderful depth of flavor, so try and track some down if you can.

This lovely, simple dish is great to have in your fridge at all times. It adds a wonderful, distinctive flavor to any dish it accompanies.

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. 

This dish is triply aggressive, with sweet, sour, and spicy tastes strung together in an intense interplay. To make it your own, experiment with the balance of those three elements—you might make it more sour, or very, very spicy, depending on your palate and preferences.

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.

Put the chicken in this lemony, garlic-loaded marinade now so you can make kebabs as soon as the weekend rolls around.

This seven-spice blend is typical of Lebanese cooking and full of dimension. Try it on chicken or pork chops too.

If you don’t have a grill or a gas stovetop, you can broil the eggplants in the oven, turning occasionally, until charred and tender.

This vibrant dip of toasted walnuts and roasted red peppers pairs perfectly well with fresh pita bread.

This creamy, crunchy breakfast dish also pairs well with vegetables, fish, or lamb come dinnertime. The canned chickpeas pick up some flavor from a quick simmer with garlic.

This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.

Here the garlic- and lemon-infused pan dripping are mixed into a citrusy za’atar oil and spooned over the fall-apart meat.