My Key Ingredient: Dry basil

Harbanero potato
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Chef Kalam Khan, who heads Riso Dubai, says: “Dry basil, which is also called great basil, is my favourite herb to work with because it adds flavour and aroma to any sauce, stew or salad. It is delicious and gives depth when sprinkled over cheese. The flavour of dry basil is very prominent when added to marinara sauce, where the sustained simmer brings out its mild sweetness. This ingredient is extensively used in our menu.”

Habanero potato


5g baby corn

100g potatoes

15g cornflour

A splash of olive oil

10g chopped garlic

15g red capsicum

15g yellow capsicum

2g dry basil

1g oregano                            

1g rosemary

1g chilli flakes

2g fresh parsley

150g tomato paste

Salt, to taste

Fresh basil leaves, for garnish


Blanche and parboil the baby corn and keep to one side. Cut the potatoes into cubes, dust them with cornflour and deep-fry. Keep aside. Add chopped garlic to a pan with some olive oil and stir continuously for one minute. Add the red and yellow capsicum and sauté. When they peppers begin to look slightly translucent, add the blanched baby corn to the pan and sauté for one minute.

Add the dry basil, rosemary, oregano, chilli flakes and fresh parsley to the pan and sauté. Add tomato paste and sauté for two minutes. Pour the sauce over the deep-fried potatoes cubes. Add salt to taste. Serve on a hot plate and garnish with basil leaves.


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