Sabrina Ghayour served up tasty lamb koftas with muhammara and pomegranate-glazed aubergine on Saturday Kitchen.

The ingredients for the pomegranate-glazed aubergine are: 2 large aubergines, peeled and cut into 2.5cm thick slices, 3–4 tbsp olive oil, 2 tbsp pomegranate molasses, 3 tbsp runny honey or maple syrup, 1 spring onion, thinly sliced diagonally from root to tip, generous handful salted peanuts, toasted and roughly chopped and sea salt flakes.

For the koftas: 500g lamb mince (20% fat), 4 spring onions, thinly sliced from root to tip, 1 heaped tbsp dried wild oregano, 2 tbsp dried barberries, 2 tsp pul biber chilli flakes, 1 tsp cumin seeds, 1 tsp ground coriander, 2 garlic cloves, crushed, 50g pine nuts, ½ tsp bicarbonate of soda, sea salt flakes and freshly ground black pepper.

To serve: 2 mini baguettes, pickled cucumbers, sliced, spring onions, thinly sliced, handful pomegranate seeds, dill sprigs, mixed salad leaves, Greek-style yoghurt topped with harissa and toasted mini pitta breads.

For the muhammara: 480–500g jar roasted red peppers in brine, 100g hazelnuts, roasted and chopped, 2 garlic cloves, minced, ½ slice white bread, torn into small chunks, 3 tbsp olive oil, plus extra for drizzling, 1 tsp chilli flakes, ½ lemon, juice only, 1 small packet (about 30g) fresh flatleaf parsley, finely chopped, sea salt flakes and freshly ground black pepper.

See recipes by Sabrina in her book titled: Persiana Everyday available from Amazon now.