Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Editors’ Collection Dishes for Your Eid al-Fitr Feast Delicious recipes to help you celebrate the end of Ramadan. EmailShare on PinterestShare on FacebookShare on Twitter
Norinj Pilau (Rice With Candied Orange Peel, Saffron and Lamb) Ligaya Mishan, Shazia Saif Naimi, Ethan Frisch 4 1/2 hours
Easy Ferni (Iranian Rice Flour Pudding) Naz Deravian, Fariba Nafissi 20 minutes, plus an optional 3 hours’ chilling
Easy Cucumber Yogurt Salad With Dill, Sour Cherries and Rose Petals Julia Moskin, Sameh Wadi 15 minutes
Yotam Ottolenghi’s Chermoula Eggplant With Bulgur and Yogurt Tara Parker-Pope, Yotam Ottolenghi, Sami Tamimi About 1 hour 30 minutes
Yvonne Maffei’s Roast Chicken With Couscous, Dates and Buttered Almonds Julia Moskin, Yvonne Maffei 90 minutes
Chicken With Caramelized Onion and Cardamom Rice Julia Moskin, Yotam Ottolenghi, Sami Tamimi 1 hour, plus 30 minutes’ cooking and 10 minutes’ resting
Muhammara (Red Pepper and Walnut Spread) The New York Times, Ana Sortun 5 minutes, plus thawing if using frozen peppers
Rawia Bishara’s Brussels Sprouts With Tahini Sauce Julia Moskin, Rawia Bishara 1 hour if roasting; 40 minutes if frying