Back in Kabul this evening (11 April, 2013), I had dinner with housemates at Guest House Charlie. Massoumeh, my Iranian-American colleague garnished the salad with these almonds.
Almonds (in their skins, not peeled), enough to cover the bottom of a heavy skillet.
Sea salt
Lemon juice.
Hot red pepper (optional)
Almonds (in their skins, not peeled), enough to cover the bottom of a heavy skillet.
Sea salt
Lemon juice.
Hot red pepper (optional)
- Heat a heavy skillet on the top of the stove.
- Add the almonds, covering the bottom of the pan.
- Heat to roast the almonds, shaking the pan to make sure they roast evenly and do not burn. This can take about 5 minutes. You will hear popping sounds, but keep roasting and shaking. You want the almonds nicely cooked but not burned.
- Add the salt to the frying pan and shake. (How much depends on your taste.)
- Squeeze over the juice of half a lemon (or more, depending on the size of the lemon and your taste).
- Continue to cook and share the pan until the moisture evaporates.
- If you like things really sharp, shake some chili pepper over the nuts.
- Serve in a bowl next to the salad, so people can add.
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