These chewy bars bring together oats, almonds, pumpkin seeds and dried fruit. Honey and peanut butter bind the mixture, so there is no need to bake the assembled bars.

This simple tea cake combines walnuts, almonds and pistachios in a lightly spiced crumb. Chopping the nuts evenly gives every slice a little crunch without making the cake difficult to cut.

Ferni is a smooth milk pudding thickened with rice flour. It needs only a saucepan and steady stirring.

Kachi is a warm Persian flour pudding with a silky, spoonable texture. Slowly toasting the flour gives it a gentle nutty flavour; saffron, cardamom and rose water add fragrance without needing a heavy topping.

Tahchin turns rice into a golden centrepiece with a crisp outer crust and a tender chicken filling. Thick yogurt and egg yolks hold the layers together, while saffron gives the rice its colour and aroma.

Fluffy rice, sharp little barberries and fragrant saffron make zereshk polo a generous centrepiece. This version pairs gently braised chicken with a colourful almond and pistachio finish.

A simple carrot and walnut cake with warming cinnamon and optional cardamom, made in one tin and served without frosting.