内容摘要：will feel the costs of key necessities, like food and energy, rise with fewer savings to draw on — significantly straining budgets.

will feel the costs of key necessities, like food and energy, rise with fewer savings to draw on — significantly straining budgets.

The vegetable sides were the one thing that changed. Since Ramadan follows the lunar Islamic calendar, it can fall any time of year.These dishes, and many of the associated memories, make it into Jillani’s book, but she would be the first to acknowledge they represent just a sliver of the nation’s varied cuisine.

Her father, who worked in international development, used to take the family to different parts of the country. Later, she did her own development fieldwork in education across rural Pakistan.Along the way, she found striking differences between the tangier, punchier flavors in the east, toward India and China, and the milder but still flavorful cuisine in the west, toward Afghanistan.“I knew our cuisine was a lot more than what we were finding on the internet,” she said.

After moving to Washington, D.C. as a graduate student, she startedin 2008 to highlight dishes that were lesser known to Western cooks. Research on the book began 15 years later, and she visited 40 kitchens in homes across Pakistan.

“Even though I hadn’t lived in Pakistan for over 10 years, each kitchen felt like home,” she writes in the book’s introduction.

She includes what she calls “superstars” of the cuisine, such as chicken karahi, one of the first dishes Pakistanis learn to make when overseas to getSeasoning the dish with dried mint is a must; its citrusy notes balance the harissa, a smoky North African pepper paste that brings both chili heat and complex spicing to the soup. In this recipe from our cookbook “

,” we recommend using DEA harissa, sold in a yellow tube. Look for it in the international aisle of the supermarket.Though optional, we love incorporating Aleppo pepper for additional layers of bright yet earthy heat. For a more traditional flavor profile, replace the beef with boneless leg of lamb.

Don’t forget to stir often after adding the orzo, making sure to scrape along the bottom of the pot to prevent sticking. Cook until the pasta is plump and fully tender, not al dente; it most likely will need more time than the package directions instruct.Start to finish: 1¼ hours