Maryam Jillani's new cookbook, “Pakistan,” includes a recipe for a rice dish that was a mainstay on her grandmother's table ...

The author and Food Network star stopped in Tempe on her book tour for "Sweet Farm!" and spoke to 12News about the book, her ...

A mainstay at the Eid al-Fitr table of Maryam Jillani’s grandmother, Kulsoom, was mutton pulao, an aromatic rice dish prepared in a gently spiced bone broth. It’s both comforting and ...

From “Pakistan,” a cookbook by Maryam Jillani. This article was generated from an automated news agency feed without modifications to text. Catch every big hit, every wicket with Crick-it ...

This cover image released by Hardie Grant shows the cookbook “Pakistan,” by Maryam Jillani. (Hardie Grant Publishing via AP) Dessert included seviyan, sweetened vermicelli noodles simmered in ...

1. Heat oven to 325°F. Place rhubarb in a saucepan; add water to cover, 1⁄4 cup sugar, vanilla bean seeds and pod. Simmer 10 min. Strain. Discard solids. 2. In another pan, mix remaining sugar ...

Let it cool to room temperature before serving. To store, transfer to an airtight container, refrigerate, and use within 2 to 3 days. From “Pakistan,” a cookbook by Maryam Jillani.