Contemporary Pakistani food is a vibrant mix of Arabic, East Asian and Indian flavors that shine in food writer and author Sumayya Usmani’s new cookbook, Summers Under the Tamarind Tree. Beautifully written and photographed, this collection of more than 100 family recipes will inspire you to open up the spice cabinet and make something brand-new.

A wonderfully warm dish, this pulao is based on a recipe that was passed on to me by my friend Moneeza, whose father is from Attock. The pulao is cooked in a stock made with caramelized onions and spices. The addition of chickpeas and the use of brown basmati rice makes it a healthy dish – and well known for soothing a sore tummy (just leave out the green chili). I’ve adapted the recipe by adding black cardamom and star anise: It makes it even more earthy and smoky.

Reprinted with permission from Summers Under the Tamarind Tree