Ghee is a type of clarified butter that originated in India. It's made in a similar way to clarified butter, but using a different kind of cream, and it's cooked more slowly. Ghee is simmered until all the moisture evaporates and the milk solids begin to brown, giving the resulting butter a nutty, caramel-like flavour and aroma. This extra step also gives ghee a longer shelf life and a much higher burning point, making it practical for sautéing and frying.
Chicken and rosewater biryani
Creamy lentils and rice
Minestrone with butternut squash ‘noodles’
Smoky baked chickpeas
Spiced cauliflower
Chickpea flatbreads with tasty toppings
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