Sabrina Ghayour's Storecupboard

These are the Sous Chef ingredients Sabrina keeps in her storecupboard. Sabrina Ghayour is the undisputed queen of modern Persian and Middle Eastern cooking in Britain. This multi-award winning, bestselling author made her name through her hugely popular 'Sabrina's Kitchen' supper club in London, where she introduced diners to the vibrant, aromatic world of Persian flavors with infectious enthusiasm.

What makes Sabrina special is her ability to demystify Middle Eastern cooking without diluting its authenticity. She teaches the proper Persian method of cooking rice - par-boiling, rinsing, then steaming to achieve those perfect, separate grains that smell incredible. Her approach to spices, especially Iran's prized saffron (more expensive than gold!), shows deep respect for tradition while making it accessible to home cooks.

Sabrina's passion was ignited watching Ken Hom and Madhur Jaffrey on TV in the 1980s, and she's carried that same infectious energy into her own teaching. Whether she's explaining why pomegranate seeds in salads are actually a Western invention, or sharing her favorite baghala ghatogh recipe, Sabrina brings both expertise and joy to every dish.

As a regular on BBC's Saturday Kitchen and Channel 4's Sunday Brunch, plus guest judge roles on Celebrity MasterChef, Sabrina has become Britain's go-to expert for Persian and Middle Eastern cuisine.