Peshawari flat spiced meat patties (Chapli kebab)

1. Finely chop the onion, salt it and after 10 minutes squeeze out the juice. Deseed the tomato and cut into small dice; chop the green chillies.

2. Toast the coriander seeds, cumin seeds and dried pomegranate seeds in a dry pan for 1 minute, then crush coarsely in a mortar.

3. In a bowl knead the mince with the onion, green chillies, grated ginger, crushed spices, chilli flakes, salt, egg, cornmeal and chopped coriander. Finally fold in the diced tomato gently.

4. With wet hands shape 8 large, palm-sized, thin (about 1 cm) patties and press a tomato slice onto the top of each.

5. Heat the oil in a large frying pan and fry the patties over medium heat for 4-5 minutes on each side until dark brown with crisp edges.

6. Serve with naan, yoghurt dressing and red onion salad.

Tip: Peshawar's slipper-shaped kebab ("chappal" means slipper), traditionally fried in fat on a huge flat pan. The dried pomegranate seeds (anardana) give its characteristic tang.