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Pomegranate, Pistachios, Saffron & Honey in a Cloud of Yogurt

delectable | breakfast or dessert | antioxidant-rich

I’ve been making some version of this Persian-inflected dish forever, but I’ve never had a good name for it.  (“Silk Road Raita?”) A symphony of flavors and textures and colors.  The creamy yogurt, the heft of the pistachios, the little pomegranate arils bursting with each bite. It’s a deeply satisfying breakfast, a light lunch, or snack. Add a little extra honey, and it’s an eccentric but deeply satisfying (and guilt-free!) dessert.  Or place it on the Thanksgiving table in place of cranberry sauce. Why not?

Pistachios are quite healthy, even by nut standards.  Like most nuts, they’re rich in protein, fiber, healthy fats, trace minerals and magnesium. Pistachios are also especially rich in plant lignans that may lower cholesterol.  Meanwhile, pomegranate’s heart health benefits have been very well documented.  Yogurt, with its probiotics and protein.  And then saffron.  Yes, it’s the most expensive spice on Earth!  But, as Dr. Bill Mitchell used to say, two servings of saffron tea still costs less than a single latte1.

6 servings | all quantities are approximate

2 medium-large pomegranates, about 3 cups1 C raw unsalted shelled pistachios
1-2 C unsweetened yoghurtoptional: a big fat pinch saffron
optional: honey to tasteOptional: splash of orange blossom water
  1. Get the arils out of the pomegranate.  This takes a while.  Sit down, put on some music, enjoy a conversation while you do it. There’s a nice video tutorial here.
  2. Very coarsely chop the pistachios. 
  3. Mix the pistachios together with the yogurt and pomegranate. 
  4. Either in the bowl or in individual serving dishes, drizzle on the honey, sprinkle the saffron, splash the orange blossom water

This dish keep 4-5 days in the fridge, although you’ll lose some of the nice crunch of the pistachios the longer it sits.

  1. In Plant Medicine in Clinical Practice, Dr. Mitchell talks about saffron tea. Add ten strands of saffron to a mug, pour over boiling water. Let set a few minutes. Drink — including the threads. 2 cups a day is a solid dose, and the mood-elevating effects are often noticeable within a week. Saffron also contains water- and fat-soluble carotenoids that can protect the eyes. Dr. Mitchell describes using it for cerebral edema, although that is beyond the scope of this recipe — and my own personal experience. Much of the recent research on saffron has focused on weight control — and it appears to work — although it works primarily if not entirely by modulating mood (and thus appetite), and this how we approach food ↩︎

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BreakfastDessertWhat's Cooking

Riceberry Pudding / Porridge

I love this recipe!  First, it’s easy.  Second, it lasts 5 days in the fridge.  Third, it’s versatile, and in so many ways: you can serve it hot or cold, for breakfast or dessert, smoothly blended or chunky.  You can top it with coconut milk, golden raisins, coconut chips, or freshly diced sweet mango.   

This recipe uses Riceberry, a whole grain purple rice from Thailand.  It has all the nutrition of a brown rice (healthy protein and fiber, plus additional antioxidants), but cooks in about half the time.   It’s soft, chewy, and little sticky.  [editor’s note:    

Adzuki beans make this dish hearty and filling.  Native to East Asia, adzukis pack 17 g protein and 17 g fiber per cup (cooked).  Their somewhat sweet and nutty flavor makes them a great option for both sweet and savory dishes.  All that extra nutrition makes this dish a great breakfast because it keeps me fuller for longer, and it’s chock full of goodness.   

Serves 6-8.  10 minutes prep.  30 minutes simmering 

12.2-oz can sweetened evaporated coconut milk (I use the Nature’s Charm brand) 2 C cooked adzuki beans (1 15-oz can, or made from scratch as per directions below) 
½ C raw riceberry rice 3 Tbsp coconut sugar 
Salt to taste, water as needed Some fun toppings! 

1. Make the rice.  Rinse and place in a heavy-bottom pot with 1 C water. Bring to a boil, reduce heat to lowest setting, cover and cook 25 min.  Let sit covered another 10.  Fluff with a fork.  NOTE: this makes slightly more than 1 C, so save the rest for topping, or add to make a thicker pudding. 

2. If cooking the adzuki beans, put beans in a pot with plenty of water. The general rule is 1 part beans to 4 parts water. Cook until the beans are VERY tender. 45 – 60min.  Drain and set aside. 

3. Using a blender or food processor, blend adzuki beans, 1 cup cooked riceberry rice, coconut milk and coconut sugar together till smooth. Add salt to taste. (I added a heaping ¼ tsp). 

4. Serve with chopped mango or whatever other toppings you’re inspired by.  You’ll find that you have some leftover rice and beans, so if you want to add texture to your pudding, add some and give it a stir. Too thick for your taste? Add more coconut milk! Enjoy. 

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Purple Sweet Potato Porridge

Purple sweet potatoes are just what they sound like: sweet potatoes, that are purple.  You can bake them, boil them…  For this dish, you cook them in the same pot as the oatmeal.  So it’s no muss, no fuss.  It looks pretty, and now you’re having vegetables for breakfast.   

And the dried fruit…  goji berries taste like raisins, but milder.  An antioxidant powerhouse, they contain the same immune-strengthening compounds found in maitake mushrooms.  Longan berries (not to be confused with lingonberries!) don’t have a lot of health properties.  But they are DELICIOUS.  Like caramel.   

1 C rolled oats or other porridge grains 1/3 C dried goji berries and/or longan fruit 
2 C purple sweet potatoes, chopped into grape-size piecespinch salt 
3 C water, milk, or nut milk Cinnamon, cardamom, ginger etc. to taste** 
  1. Put everything in a pot, simmer covered for about 25 minutes.  Or longer, depending on your porridge grains.  Until everything is soft.   
  1. Top.  Since this porridge is somewhat mild, toppings are important.  I love a drizzle of honey or maple.  And a big spoonful of nut butter.  In the picture, I’m using Pecan Shop wild native pecan butter.  You might enjoy something flavored and creative from Big Spoon Roasters… 

** If you have it handy, try replacing/supplementing your warming spices with Blue Lotus brand Roobois Chai spice mix.  I really like using a spoonful of crunchy, textured nut butter on top as well.  In the picture, it’s Pecan Shop wild-harvested sprouted pecan butter.  Yyou might also try something flavored and creative from Big Spoon Roasters.   

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Adai: a Hearty Dosa

My wife is from Southern India, and she’s a great cook, but rarely has the time. So when she’s craving a taste of home, it usually ends up being Adai. And now I’ve learned to cook them too! Adai are tasty, nourishing, and inexpensive; balanced plant protein that’s quick and inexpensive, gluten-free and toddler-friendly. In some parts of India, it’s not uncommon to eat adai seven days a week.

But what are they? A savory pancake crossed with a fritter. An unleavened rice-and-lentil bread cooked on a griddle. One relative says, “like omelets – without the eggs.” Another calls them “Indian latkes.” While you could eat them with a fork and knife, you really should use your hands. (And for the grammarians, it should be pointed out that adai is both the singular and plural).

Adai are most often eaten for breakfast, with melting pats of butter and a generous sprinkling of sweet jaggery. (And if you think spicy lentils with butter and sugar sounds weird, I say don’t knock it till you’ve tried it!) Other times, (and this is how we eat them), they’re a savory dinner, alongside veggies (maybe raw sliced tomatoes in summer, or a quick spiced spinach in winter), a dollop of yogurt, and a chutney or spicy relish.

Serves around 4

Approx 1 cup raw rice (see note below)Approx 1 cup raw lentils or soft beans (see below)
½-1 C coarsely chopped cilantro½-1 C finely chopped purple onion
½-1 C grated carrot or other “dry” vegetable1-inch piece fresh ginger
raw sesame oil or other oil for griddling1 pinch Hing (asafetida
1 tsp – 1 Tbsp, salt or to taste2-5 fresh green or dry red chiles, optional

First, let’s talk about your rice and lentil choices. Some recipes specify six different kinds of lentil in precise proportions, or 3 kinds of rice. We’re not so exacting in our house, and you don’t need to be either. This is a very forgiving, very adaptable dish! We tend to use brown rice (or even alternate grains like oats, millet, or quinoa), but you can use white rice if you want a lighter pancake. We use whatever Indian lentil is lying around. But pigeon peas (toor dal), mung beans (moong dal) and red lentils (masoor dal) are regulars in the rotation. You can also use harder beans like chick peas, if you give them a long enough soak. Have fun. Play with proportions. It’s hard to get Adai wrong.

1. At room temp, soak rice, lentils, ginger, salt, Hing, and optional chilis in enough water to cover by 3 inches, at least three hours, up to 12. Add a pinch of cumin, turmeric, garlic, curry leaves, if you want.

2. Drain, then grind to a coarse paste (a blender will do), adding back just enough water. You want it thicker than American pancake batter; a smidge thinner than hummous.

3. Once you’ve ground your batter, mix in your cilantro, onion, and vegetables. But don’t blend them. Taste for salt.

4. Using a ladle, scoop about ½ cup batter onto a medium-hot, oiled griddle, then spread into a circle using the convex side of ladle. It’s okay if the Adai looks a little spiraled — it isn’t meant to be smooth and the same thickness throught. To truly master the art, leave a hole in the middle the size of a nickel, and then put a tiny drizzle of oil in it, so the middle-hole sizzles up crispy! You can also spread droplets of oil around the edges to make them crispy, too.

5. Flip after 2 or 3 minutes. Serve after another 2 minutes. Serve hot.

BreakfastEntreesSide DishesWhat's Cooking

Damascus Cobbler

This is the “before” picture. This mammoth 5+ pound cobbler is almost ready to load in the oven.

This is not a traditional Persian recipe, although it borrows some flavor cues from the region. It’s a cobbler. And who doesn’t love cobbler? Sweet, simple, mostly fruit. And if you’re a novice baker (like I am), hard to screw up.

Here, we take everything great about the traditional apple cobbler – the sweet, the tart, the spice – and then build on and amplify those flavors. We trade out simple white sugar for complex dark jaggery.  We punch up traditional cinnamon with bright orange blossom water and peppery Grains of Paradise.  We deepen the whole affair with just enough – but not too much! – pomegranate molasses and blackstrap molasses.  If we get our proportions just right, we intensify, but not overpower. You still taste the apples.

And that’s the filling.  The crust is perfect.  Dates to add more than sweetness. Nuts to replace some of the flour cut starch while adding richness.

This recipe serves a lot!  It will easily feed 12 hungry people. I figure, if you’re going to make it, you might as well really make it.  It’s good enough for dessert right out of the oven (with vanilla ice cream, please!) and healthy enough for breakfast the rest of the week (on its own, or with yogurt).   

Makes enough for 12 Preheat oven to 350 

FILLINGTOPPING
5 pounds good apples (see below) 1¼ C chopped dates (try our ready-to-use) 
¼ C dark jaggery or coconut sugar 1¼ C butter and/or coconut oil 
¼ C blackstrap molasses 1¼ C rolled oats 
1/8 C pomegranate molasses 1¼ C flour (I use whole wheat pastry)** 
2 Tbsp Ceylon cinnamon 1¼ C chopped and/or sliced nuts 
1 tsp nutmeg ⅓ C dark jaggery or coconut sugar 
1 tsp grains of paradise 1 tsp good salt 
1 tsp dry ginger 2 tsp Ceylon cinnamon 
1 Tbsp orange blossom water Optional: ½ C chopped dried apricots 
  1. Start with large baking vessel like a lasagna pan or dutch oven, or two smaller ones. Then, select your apples. I like heirloom russets when I can get them — these are the ones with the rough skins.  When I can’t, I ask someone in our produce department what’s good.  
  2. Core and chop the apples.  You can chop them into wedges, or chunks.  You don’t have to peel them.  (It’s easier not to peel, and you also gain the nutrition in the peels).   
  3. Grind Grains of Paradise in a mortar and pestle, pepper or spice grinder. 
  4. Mix all the filling ingredients together in a large baking dish and stir well.  Add a few fat pinches of flour to hold everything together. 
  5. Melt the fats.  Mix all the crust ingredients together with the melted fats.   
  6. Distribute the crust over the filling.  It’s better if you crumble crust over filling with your hands. 
  7. Bake at 350 for an hour.  Let sit 10 minutes before serving. 

*I suppose I should explain the name.  To be clear, this is not a traditional Persian recipe.  Sure, it uses Persian ingredients, but also oats, cinnamon, blackstrap molasses, and… apples.  No, mostly it’s called “Damascus Cobbler” because it sounds kind of catchy.  ** While I use whole wheat pastry flour, I know Debra would use einkorn.  You can use whatever flour you want. 

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Organic Summer Cobbler

First, I made a buckle, which is like a cake with berries folded in, and lots and lots of fat.  Then I said, “Whoa, girl!  There must be a better way.”  Cobbler!  A cobbler differs from a buckle because the fruit goes in the baking dish and a scant crumble topping goes on top.  A cobbler bakes for a shorter period, is less work, and contains fewer calories, which gives one permission to dollop ice cream or whipped cream on top.

In summer, I eat right out of the garden, barely turning on the oven.  Therefore, I give myself permission to bake a cobbler when friends come over.  And it makes a great breakfast with yogurt, too. To add protein to my cobblers, I mix nut flour (any ground nut or ground seeds) with the flour (einkorn is my favorite because it’s a hardy, ancient grain from the wheat family, but you choose another if you need to be gluten-free.).  Use any organic fruit you like.  Nectarines are my preference because the skin isn’t fuzzy and I don’t peel them, and I chose blueberries because I like dark blue as color contrast.

Serves 6-8  |  bake at 375 degrees  |  use a 9×13 pan

Filling

Topping
3 C organic berries (blueberries are my favorite) 1 C almond flour
6 C sliced nectarines (¼-inch thick) 1 C einkorn flour
1 tsp cinnamon powder ½ C coconut sugar
¼ C maple syrup ½ tsp good salt like Celtic, Himalayan
¼ tsp almond extract ½ C grass-fed butter or coconut oil
additional grass-fed butter or coconut oil for greasing

Preheat oven to 375.  Grease your pan.  In a bowl, toss fruit with cinnamon, maple syrup and almond extract.  My mother, Beatrice, always said that a few drops of almond extract bring out the flavor of stone fruit like peaches and nectarines.  Toss everything together gently.  Place fruit in baking dish and smoosh it slightly with your hand or fist so it’s level in your pan.

Using the steel blade of the food processor, pulse (one second pulses) the topping 4-6 times.  Scrape down work bowl.  Give another 2 or 3 one-second pulses.  You want your crumble topping crumbly.  Don’t over-pulse.  Using your hands, distribute crumble topping over fruit.

Bake cobbler about 20-30 minutes, or until fruit is bubbling and topping is just beginning to brown.  Serve hot, room temp or cold.  Serve as is or with a scoop of ice cream or dollops of whipped cream.   Or with yogurt for breakfast!

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Banana Peel “Bacon”

I (Debra) keep obsessing about the subject of food waste, and even though we give all our banana peels to customers who give them to their animals, it kills me to see all those peels not being used as human food.  If you think I’m off my rocker, just read the blogs online.  In other parts of the world, people do eat the banana, peel and all.   There are recipes for vegan pulled “pork” using banana skins as the main ingredient.  You see watermelon rind curry in India.  You can absolutely eat the kiwi peel, the carrot peel, the cucumber peel, etc.

The recipes that caught my eye were those making bacon out of the peel.  And so, I did.  I brought my first try into the store for our staff to sample.  No one had taken me seriously.  And even though my first batch was slightly burned, everyone went gaga over banana peel bacon!

Here’s the recipe (I found it on many sites).  Just remember, make sure your bananas are ripe, have brown spots.  And pan fry them.  Don’t eat them raw.

Makes enough for 4 people (more if you’re only nibbling or using to crumble on top of a salad as garnish)

4 ripe banana peels (from 4 bananas) ½ tsp smoked paprika
3 Tbsp soy sauce ½ tsp garlic powder
1 Tbsp maple syrup 2-3 Tbsp extra virgin olive oil

Rinse bananas.  Peel them.  Slice or tear each banana peel into 4 strips lengthwise.  Using a spoon, scrape off the white inside part of the peel.  We’re using the peel only.

In a dish large enough to hold your banana peels, mix soy sauce, maple syrup, paprika and garlic powder, which is your marinade.  Add peel to marinade and toss to coast.  Let peels marinade at room temperature for at least 10 minutes, but a few hours are even better.

When ready to cook bacon, heat oil over medium in a large skillet or fry pan.  I used my cast iron skillet.  Add peels and fry each a couple of minutes per side until they turn golden and the skin bubbles.  I used a pair of tongs to pick up a peel and turn it over.  Don’t overcook and burn as I did!

Remove banana bacon from pan onto serving plate.  These get crispier as they cool.

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Stark Sisters Maple Almond Granola

‘Best of Boston’ Boston Magazine and ‘Best Mail Order Food Gift’ The New York Times, are just a few of the rave reviews Stark Sisters has garnered. Bon Appetit called it “one of the best we’ve ever tasted.” Featured in Boston Globe as “Hit of the Week,” Stark Sisters was dubbed “the Ultimate Granola.”

For almond lovers. For maple syrup lovers. For grain lovers. Allergies? Feel free to substitute one grain for another. If you want to use only oats, go for it. Although I like variety and believe each grain brings something different to the table. Yes, use only organic grains. It’s that important.

Years ago, we started making our granola with a non-GMO canola oil. (And, no, canola oil is not poisonous). Today, our kitchen prefers sunflower oil.

As most of you know, we made our Maple Almond granola in a not-so-sweet version, just for our shop. The recipe is the same except that you use half the amount of maple syrup.

The original recipe called for desiccated coconut, and you’ll see that here. In fact, we took out the coconut for commercial production. You can take it out, too, if you like.

Makes 12 servings.  Preheat oven to 300 degrees.

½ C dried unsweetened coconut 1 C barley flakes
3 C sliced almond 1 C maple syrup
2 C rolled oats ¼ C canola or sunflower oil
1 C wheat flakes 1 tsp real vanilla extract
1 C rye flakes ¼ tsp good salt

Mix dry ingredients except salt in a large bowl. (If you don’t have a large enough bowl, divide between two bowls. For example, 1 C oats in one bowl, and 1 C in a second bowl).

Pour wet ingredients over dry and mix well using your hands or a rubber spatula. Add salt and mix again. Make sure all grains are well-coated.

Spread granola in shallow pans and bake until golden brown and dry, about 1½ hours. Stir gently every 15-20 minutes. Baking times varies due to weather, the size of your pans, and your oven.

When granola is dry and golden brown, remove from oven and stir. Let cool completely before storing in airtight containers.

We started making this in our shop, right back in our kitchen, and the smell would bring everyone back to the kitchen. Our granola never got a chance to cool because people refused to wait for a portion. When we started making it behind the store in large quantities, the smell of maple syrup and almonds was everywhere in West Concord. It was heavenly.

Ah, memories. Now it’s time for new ones. Let us know when you make your own Stark Sisters Granola at home.

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Kuku Sabzi

Kuku Sabzi (Kuku meaning omelet, and Sabzi meaning herbs) is a Persian casserole, traditionally made for Nowruz, Persian New Year.  This year, Nowruz was in March.  I daresay weather in Iran is warmer than here.  In our neck of the woods, it’s May when my herbs are happy.  This is perfect to make now!

Liz Rueven of the wonderful KosherLikeMe.com credits this variation of the recipe to Chef Susan Barocas who wrote: “A friend brought a version of this dish to my home for Passover Seder, and I fell in love with it, eventually creating my own version. Because it freezes so well, I often keep some in my freezer for last-minute meals…. To me, it’s as delicious as it is healthy. As with many Persian recipes, walnuts are used for flavor and texture, helping to ‘thicken’ the casserole. As for the greens, you can add or subtract or substitute greens as you wish, still totaling about 8-9 cups. You can also play with the spices. I’ve seen versions with cinnamon and a pinch of nutmeg, and some with just salt & pepper.”

Our kitchen played with this for me, and came up with a slightly different version.  They added a few extra eggs, and 3 Tbsp of matzo meal to firm up the dish.  I stuck with six eggs, and cut out the matzo for a softer, greener dish.  Instead of spinach, I used watercress, mesclun, and more herbs.  You might want to add a bunch of cilantro.  [editor’s note: this is also a wonderful time of year to use fresh, finely minced ramps in in place of some of the leeks].  Just remember to use no less than a total of 8 cups of greens!

Makes 12 squares in a 9×9 pan, or 12 slices from a 12” round pan    Preheat oven to 350 degrees

1 large bunch parsley 6 eggs, beaten
1 large bunch dill 4 C packed spinach or other soft green
4 C thinly sliced leeks, scallions, and/or chives 2 C romaine lettuce or other non-iceberg lettuce
1/3 C ground walnuts or other nuts 3 Tbs good oil or ghee
½ tsp fenugreek powder  ½ tsp black pepper
1 tsp turmeric powder 1 tsp ground cumin
1½ tsp good salt

Optional garnishes: walnut halves, Greek yogurt, dried barberries

Chef Susan says, “Preheat oven to 350 degrees. Chop off the thick stems of the parsley and dill. Wash, [dry] and finely chop each vegetable separately by hand, or quickly pulse in a food processor fitted with the metal blade. [Debra: I used the food processor, which made this much easier.]  As they are done, put the chopped vegetables in a large mixing bowl. In a separate bowl, combine salt, pepper, all the spices and walnuts, mix well to combine. Add the beaten eggs and mix very well. Add egg mixture to vegetable-herb mixture and mix until completely blended.”

Following along with Chef Susan, I heated 2 Tbsp oil (you could use ghee or coconut oil) in a pan for a few moments in the hot oven.  When I made this the second time, I used my Staub 4 quart (12” round) universal pan because it’s enameled cast iron, which crisps the outside of this omelet and transfers heat so well.  And I like the look of Kuku Sabzi cut into pie-like wedges.  Feel free to use a cast iron skillet, if that’s what you have at home.

“Working quickly, pour the vegetables into the very hot pan, pat smooth the top and lightly brush the top with the remaining tablespoon of oil [or ghee]. Bake for about 45 minutes… Let cool about 10 minutes before cutting into pieces the desired size.”

Tips from Chef Susan:

“Kuku sabzi can be the center of a vegetarian meal, a side dish or cut small for appetizers. It’s even good for breakfast. Serve warm or room temperature with sliced radishes and yogurt, either plain or mixed with grated cucumber and some finely chopped mint. A traditional way to eat this kuku is wrapped in flatbread with radishes, yogurt and more fresh herbs. The casserole freezes well, whole or cut into smaller pieces. Defrost before reheating for 15-30 minutes in a 350-degree oven, keeping it covered until the last 5 minutes.”

Now check out Liz Rueven’s website KosherLikeMe.com.  Her website is for everyone who loves food, mostly organic, seasonal and local.  Liz says, “My readers are what I call LIKE-MINDED eaters. They are not all kosher, not all vegetarian, not one type. We are mostly a community of flexitarians who want to eat thoughtfully prepared, properly grown and ethically sourced, delicious food.”

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Oats Chakkara Pongal

Pongal is both the name of a harvest festival in South India, as well as a rice porridge served to celebrate the festival. There are two kinds of pongal (the food): ven pongal (or butter pongal) is savory, spiced with curry leaves, cumin, and whole peppercorns; and chakkara pongal (jaggery pongal), which is sweet, spiced with cardamom, and studded with raisins and cashews.  Yellow split mung beans are added, which dissolve into the rice, adding richness and protein.

So of course now we have to answer: what is jaggery, anyways?  Jaggery is pure, unrefined, deep dark brown sugar.  The opposite of white sugar.  It tastes almost like fruit, it’s so rich.  Like any concentrated sweetener, we don’t want to eat tons of it.  But it’s better than most.

Anyways, we’ve streamlined the traditional chakkara pongal recipe, replaced the rice with steel-cut oats, increased the fruit and nuts, and cut back drastically on the sugar, transforming this traditional festive dessert into an everyday wholesome breakfast, packed with fiber, protein, and healthy fats.  This recipe can easily be halved or doubled.

And of course, if you want to add lots more sugar and butter dessert-style, by all means, do it up…

PORRIDGE: SEASONING:
1 C steel-cut oats ½ C cashews or other nuts
¼ C split mung dal ½ C raisins or other dried fruit
2 c milk or milk substitute ½ C jaggery or coconut sugar
1 ½ C water ½ C ghee or coconut oil
pinch good salt ½ to 1 tsp cardamom

Optional: 2 grated carrots, to add some more vegetable nutrition, and that carrot cake vibe.

Optional (but highly recommended): pinch or two of cinnamon, nutmeg, cloves, allspice, saffron, ginger, and/or fennel. My personal favorite is the saffron.

In a medium-sized, heavy bottom pot, toast the oats and split moong over medium heat for a few minutes until you get a nice roasty aroma. Add water, milk, and salt, and bring to a boil. Simmer on low, covered, until soft, around 30-40 minutes. Check after 30 minutes: you may want to add more water or milk.

Meanwhile, melt ghee or oil in small pan. (If you’re using grated carrots, add them now – and use a bigger pan. Cook until soft, around 5 minutes. If the pan seems dry, you may want to add more oil). Add nuts, dried fruit, and saffron, and stir for 2-3 minutes until dried fruit is plumped, and nuts are beginning to turn golden. Add spices and cook 30 seconds. Add jaggery, and 1 Tbsp water, and continue stirring until water evaporates and oil-sugar begins to thicken.

Stir seasoning into porridge and serve. You may add additional jaggery or honey, thin-sliced ripe pear, and of course a dollop of milk or cream.

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