This month our meal hails from Persia with a recipe from our expert Mahin who is from the south of Iran. To begin we’ve got khobez - pancake-like flatbreads which are crispy on the outside, chewy in the middle and flavoured with nigella and sesame seeds. They’re served with a herb & garlic yogurt, some fiery pickles and a simple dish called dopiazeh - sticky fried onions mashed together with potato, cinnamon and black pepper. For the main we’ve got a lamb and sour cherry khoresht, which is subtly spiced with cinnamon, green cardamon and black pepper, to be served with an opulent saffron rice and a simple salad. The rice is par-cooked then steamed on a base of crispy potato which forms the ‘tahdig’ or crunchy golden crust, considered the most delicious and sought-after part!