• Almond and Fig

Updated: Jun 19, 2020


Warm salad is a thing :) sautéed dandelion greens with caramelized onions, pomegranate-molasses, sprinkled with Lemon juice, olive oil and garnished with pomegranate seeds and crunchy pine nuts. In Arabic this dish is called hindbeh. Dandelions have lots of health benefits & are loaded with vitamin A and potassium. Making this a 15 minute super lunch in Palestine it’s often eaten with pita bread.

Ingredients:

I bunch fresh green dandelion greens rinsed and chopped 1 onion chopped 1/2 tsp crushed red pepper flakes 1 tbls pomegranate molasses 2 tbls extra virgin olive oil Juice of one lemon Pomegranate seeds 1 tbls toasted pine nuts

Directions:

In a sauté pan. Add the olive oil, sauté the onion for 3-5 minutes until carmalized but not burnt. Add the chili flakes, salt, pepper and the chopped dandelion greens. In a 3-5 minutes the green will wilt down to almost nothing. Add the pomegranate molasses, sauté for an additional minute. Turn off the heat add the lemon juice. Scoop your warm salad in a bowl, garnish with pomegranate seeds, Pune nuts and a drizzle of olive oil. You can serve this with pita bread.


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  • Almond and Fig

Updated: Jun 18, 2020


When the humble rice goes Hollywood. Where are the paparazzi !!! This Rice should not just be a side dish but the star. Smoked basmati rice cooked with spiced ghee, fresh turmeric and crowned with loads of ghee sautéed nuts, fresh dill and ruby red pomegranate

Ingredients:

3 Tbsp spiced ghee or plain ghee

1 inch peeled and diced fresh turmeric root

2 cups smoked basmati rice, rinsed well if you can’t find the smoked kind just use regular basmati.

3 cups of hot water, add enough to cover the rice by half an inch.

1 bay leaf

3 cloves of garlic

1/2 a cup fresh dill

1/4 cup fresh pomegranate seeds or dried cherries if poms are not in season

1/4 cup slivered almonds, toasted

1/4 cup pistachios, toasted

1/4 cup roughly chopped cashews

Salt and pepper

Instructions

1. Melt 2 tbls of ghee in a pot

2. Add in the rice, turmeric and garlic and saute for a few minutes until translucent

3. Pour in the boiling water and add the bay leaf. Stir to combine, season with salt and fresh cracked black pepper.

4. Bring to boil, cover the pot and cook on low to medium heat for about 15 -20 minutes until water is absorbed and rice is tender. Turn off the heat and let the rice sit covered, for another 10 minutes.

5. When the rice is done, fluff it with a fork, remove the bay leaf , and the fresh turmeric. Add the fresh dill and fluff one more time. Plate the rice mountain high on a platter.

6. Toast the nuts in 1 tbls of ghee. Scatter the pomegranate seeds and nuts with the ghee on top of the rice to garnish. This rice is perfect on its own or as a side to any roasted or grilled meats.


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Updated: Jun 19, 2020


1½ cups French green lentils, rinsed and picked over

1 small yellow onion, quartered

1 large bay leaf

sea salt and freshly ground black pepper

1 tsp cumin

1 tsp coriander

1 bunch carrots, scrubbed, trimmed, halved lengthwise

3 tablespoons olive oil, more as needed

garlic cloves crushed

Juice of one lemon

3 tbls pure pomegranate molasses

Pom seeds and fresh cilantro to garnish

INSTRUCTIONS :

1. preheat oven to 425ºF.

2. Place the lentils in a medium saucepan, cover with 3 inches of water, and add the onion and bay leaf, cumin, and coriander. Place over high heat, bring to a boil, then reduce the heat to low and simmer until the lentils are tender but still holding their shape about 20 to 30 minutes. Add 1 teaspoon salt toward the end of the cooking time, and more water if needed. Drain the lentils and discard the onion and bay leaf.

3. Toss the carrots with 2 tablespoons of the olive oil and molasses, salt and pepper and crushed garlic. Roast in the oven until caramelized and tender, tossing them halfway through. About 20 to 30 minutes.

4. Toss the lentils with a drizzle of olive oil, a good squeeze of lemon juice, adjust salt and pepper to taste. Place the lentils on a large platter and top with the roasted carrots, drizzle pomegranate molasses all over the top garnish with cilantro and pom seeds.

5. Serve at room temp.


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