Nut-Free Dinners from Around the World, Page 3
A world of dinners that are naturally nut-free: 370 authentic dishes, each from a real region with its cultural story and dietary swaps built in. Toggle nut-free on any other recipe and it rewrites itself to match.
370 recipes · showing 97 to 144
Dal Bhat TarkariKathmandu Valley, Nepal · easy · 1 hThe Himalayan daily plate: tempered black lentils, rice, and a turmeric-spiced vegetable curry.
Dal Bhat Tarkari Uzbek PlovTashkent, Uzbekistan · medium · 1 h 35 minSilk Road rice cooked in one kazan with lamb, mountains of carrots, cumin, and whole garlic heads.
Uzbek Plov Goya ChampuruOkinawa, Japan · easy · 25 minOkinawa’s signature stir-fry of bitter melon, firm tofu, pork, and egg, humble food from the island of long life.
Goya Champuru Char Siu (Cantonese BBQ Pork)Guangdong, China · medium · 5 hLacquered, honey-glossed barbecue pork with burnished edges, Guangdong’s roast-shop crown jewel, oven-adapted.
Char Siu (Cantonese BBQ Pork) Ghormeh SabziTehran, Iran · medium · 2 h 30 minIran’s beloved herb stew: mountains of sautéed greens, kidney beans, dried limes, and lamb over saffron rice.
Ghormeh Sabzi Bhuna KhichuriDhaka, Bangladesh · easy · 55 minToasted rice and moong dal cooked rich with ghee, whole spices, and caramelized onion, monsoon comfort from Dhaka.
Bhuna Khichuri Char Kway TeowPenang, Malaysia · medium · 30 minFlat rice noodles seared in a screaming wok with prawns, egg, chives, and dark soy, Penang’s hawker crown.
Char Kway Teow Taiwanese Beef Noodle SoupTaipei, Taiwan · medium · 2 h 55 minChewy wheat noodles in a dark, star-anise beef broth with melting shank and pickled mustard greens.
Taiwanese Beef Noodle Soup Larb (Lao Herb & Meat Salad)Luang Prabang, Laos · easy · 25 minWarm minced pork tossed with lime, fish sauce, chili flakes, toasted rice powder, and a garden of herbs.
Larb (Lao Herb & Meat Salad) Sapporo Miso RamenHokkaido (Sapporo), Japan · medium · 50 minSnow-country ramen: a rich miso broth with wok-seared vegetables, springy noodles, and butter melting on top.
Pav BhajiMaharashtra (Mumbai), India · easy · 50 minMumbai’s beach-stall classic: a buttery mashed vegetable curry with toasted buns, lime, and raw onion.
Pav Bhaji TsuivanUlaanbaatar, Mongolia · medium · 1 hSteppe-style fried noodles steamed over a mutton and vegetable braise, Mongolia’s one-pan answer to a cold night.
Tsuivan BeshbarmakAlmaty, Kazakhstan · medium · 2 h 30 min"Five fingers": boiled meat over wide noodle sheets with onion gravy, Kazakhstan’s dish of honor, eaten by hand.
Beshbarmak Sundubu-jjigae (Soft Tofu Stew)Gyeongsang (Busan), South Korea · easy · 35 minBubbling-hot soft tofu stew, brick-red with gochugaru, finished with an egg cracked in at the table.
Sundubu-jjigae (Soft Tofu Stew) Dapanji (Big Plate Chicken)Xinjiang, China · medium · 1 h 5 minA heroic platter of chicken, potatoes, and peppers in a star-anise chili sauce, with wide noodles for the gravy.
Hyderabadi Chicken BiryaniTelangana (Hyderabad), India · advanced · 5 h 40 minThe dum method: marinated chicken and half-cooked saffron rice sealed together so the pot finishes the dish in steam.
Hainanese Chicken RiceSingapore, Singapore · medium · 1 h 20 minSilken poached chicken over rice cooked in its broth, with chili-ginger sauce, Singapore’s national obsession.
Hainanese Chicken Rice Hongshao Rou (Red-Braised Pork)Shanghai, China · medium · 1 h 45 minPork belly lacquered in caramel, soy, and rice wine until it trembles, Shanghai’s definition of home.
Fish Ambul Thiyal (Sour Fish Curry)Western Province (Colombo), Sri Lanka · medium · 50 minSri Lanka’s dry sour fish curry: firm fish coated in a jet-black paste of goraka and black pepper and cooked down until every piece wears a tangy, peppery crust.
Fish Ambul Thiyal (Sour Fish Curry) Kottu RotiWestern Province (Colombo), Sri Lanka · easy · 35 minChopped flatbread stir-fried with curry, vegetables, and egg on a clanging griddle, Colombo’s midnight anthem.
Shuwa (Home-Oven Version)Muscat, Oman · medium · 13 h 45 minLamb rubbed with date-dark Omani spices, wrapped in banana leaves, and roasted low until it falls apart, Eid on a platter.
Shuwa (Home-Oven Version) Ema DatshiThimphu, Bhutan · easy · 30 minBhutan’s national dish: green chilies stewed as the vegetable, not the seasoning, in a silky cheese sauce.
Ema Datshi Iraqi DolmaBaghdad, Iraq · advanced · 2 h 15 minVine leaves and vegetables stuffed with tomato-and-pomegranate rice, packed tight and steamed until sweet-sour and tender.
Iraqi Dolma Macher JholWest Bengal (Kolkata), India · easy · 40 minA light, mustard-scented fish curry with potatoes and nigella seeds, the everyday soul of a Kolkata table.
OyakodonTokyo (Kanto), Japan · easy · 22 minChicken and softly-set egg simmered in sweet dashi soy, slid over hot rice, the tender "parent-and-child" bowl.
Zhajiangmian (Fried Sauce Noodles)Beijing, China · easy · 40 minThick wheat noodles under a savory fried soybean-paste pork sauce, ringed by crisp raw vegetables you fold in yourself.
Bún Bò HuếHuế (Central), Vietnam · medium · 2 h 25 minThe imperial city’s fierce beef-and-lemongrass noodle soup, spiked with chili oil and shrimp paste, bolder than pho.
Bún Bò Huế SaltahSana’a, Yemen · medium · 1 h 5 minA bubbling stone-pot stew crowned with whipped fenugreek froth (hulba) and fiery green sahawiq, Yemen’s national dish.
Saltah Goan VindalooGoa, India · medium · 3 h 30 minPork marinated in a fiery vinegar-and-Kashmiri-chili paste, then braised sour, hot, and deeply garlicky.
Chicken KaraageKyushu (Fukuoka), Japan · easy · 40 minGinger-garlic-soy marinated chicken coated in potato starch and fried twice for a shatteringly light, juicy crunch.
BulgogiSeoul (Gyeonggi), South Korea · easy · 4 h 40 minThin beef marinated in soy, pear, sesame, and garlic, seared fast and sweet-savory, Korea’s beloved "fire meat."
MantiKayseri, Turkey · advanced · 1 h 30 minTiny hand-pinched meat dumplings under garlic yogurt and paprika-mint butter, Kayseri’s legendary labor of love.
Manti LagmanBishkek, Kyrgyzstan · advanced · 1 h 20 minHand-pulled noodles topped with a stir-fried stew of beef, peppers, and tomatoes in a savory sauce.
Lagman AmbuyatBandar Seri Begawan, Brunei · medium · 30 minA glassy sago starch eaten with bamboo forks and dipped in a tart, pungent cacah sauce.
Ambuyat MurabyanKuwait City, Kuwait · medium · 1 h 5 minSpiced Gulf shrimp folded through rice cooked in their fragrant broth, layered with dill and dried lime.
Murabyan MuhammarManama, Bahrain · easy · 55 minBahrain's sweet brown rice scented with date syrup, saffron, and cardamom, traditionally served with fried fish.
Muhammar HareesDoha, Qatar · medium · 3 h 15 minWheat berries and meat pounded together over long cooking into a smooth, comforting porridge.
Harees QurutobDushanbe, Tajikistan · medium · 50 minTajikistan's national dish: flaky fatir bread torn into a tangy qurut yogurt sauce, topped with onions and herbs.
Qurutob DogramaAshgabat, Turkmenistan · medium · 2 h 10 minHand-crumbled flatbread and boiled meat with onion, moistened with rich broth, Turkmenistan's dish of celebration.
Dograma Batar Da'anDili, Timor-Leste · easy · 1 h 30 minA humble Timorese stew of corn, mung beans, and pumpkin simmered soft in a light, comforting pot.
Batar Da'an Or LamLuang Prabang, Laos · medium · 1 h 15 minA Luang Prabang herb stew of meat and vegetables thickened with sticky rice and buzzed with peppery sakhan vine.
Burmese Chicken CurryYangon, Myanmar · medium · 1 h 15 minChicken slow-cooked in an oil-rich onion, garlic, ginger, and turmeric masala until deeply savory.
Burmese Chicken Curry KhorovatsYerevan, Armenia · medium · 2 h 55 minArmenian barbecue: marinated pork or lamb grilled over vine coals with fire-roasted vegetables.
Khorovats Emirati SalonaDubai, United Arab Emirates · easy · 1 h 15 minA tangy Emirati stew of meat or fish and vegetables in a spiced tomato-and-dried-lime broth.
Emirati Salona Jerusalem Mixed GrillTel Aviv, Israel · easy · 40 minMeorav Yerushalmi: chicken and offal seared fast with onion, cumin, and turmeric, stuffed into laffa.
Jerusalem Mixed Grill Sinigang na BaboyCentral Luzon, Philippines · easy · 1 h 35 minThe Philippines’ beloved sour soup: pork simmered tender in a clear tamarind broth, unapologetically tart, loaded with vegetables added in stages.
Sinigang na Baboy Ash-e ReshtehTehran, Iran · medium · 2 h 30 minOne of Iran’s best-loved thick soups: legumes and a mountain of herbs simmered with reshteh noodles, finished with tangy kashk, sizzled mint, and caramelized onion.
Turkmen PalawAshgabat, Turkmenistan · medium · 1 h 25 minTurkmenistan's national rice pilaf: chicken browned with sweet julienned carrots and onion, then steamed under a mound of basmati until fluffy.
← Browse all collections