This medieaval classic has survived to the present day, albeit in a slightly different form. It was named after a seventh-century governor of Khorasan (a region stretching from present-day Iran across Central Asia) and involved a type of rice (or milk) pudding. The typical ingredients were rice, milk, sugar, and chicken. Interestingly enough, the dish was also known by an Indian name, bahatta. The Arabs passed the recipe to Christian Europe, where it became known as blanc-manger and was a staple of the mediaeval diet. The modern reincarnations of blancmange and muhallabiyya are no longer made with meat, but a taste of the original dish can be found in the Turkish tavuk göğsü (which translates as ‘chicken breast’). The recipe recreated here is a variant from the fifteenth century and requires meat and saffron-dyed rice, with honey or date syrup (dibs), rather than sugar, providing the sweetness.