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This cake came to be because a friend happened to order Kesar Pista Kulfi (Indian ice cream infused with saffron and ground pistachios, chilled in an earthen pot) without realizing the consequences of her actions. You see, I expressed my interest to bring dessert to a Diwali party and the Kesar Pista (Kesar = Saffron, Pista = Pistachio) ice cream had already been ordered. I figured I would bake something that’ll “go” with the ice cream, but one thing let to another after I saw this loaf, and a Kesar Pista cake was born for all future parties, Diwali and otherwise.
This is a saffron- and cardamom-infused riff on the Pistachio Cake by Smitten Kitchen. I used a saffron syrup that is easily available in India and likely some Indian/Middle-eastern grocery stores in the United States, but don’t fret if you can’t find it – just infuse the milk with regular saffron. You can do so by scalding the milk (warm it in a saucepan and turn off the heat before a simmer sets in), adding 2-3 big pinches of saffron to it, stirring it gently and letting it cool completely before using in the recipe below.
Continue reading “Kesar Pista (Saffron & Pistachio) Cake”
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Ever since Alison Roman’s “The Stew” became all the rage on Instagram last year (have you made her
cookies “The Cookies” yet?) I have been obsessed with this stew. I’ve made it several times with my own tweaks and updates, and verbally shared the recipe with many. I also typed up my version of the recipe for my mom few months ago, when I should have just written this post to make it easier to share.
Because, The Stew is absolutely worth sharing and making, and making again! It is so nourishing, indulgent, warm and satisfying, not to mention easy, quick enough for a weeknight and do you see how gorgeous? Over the past year, I’ve made it with canned vs home-cooked chickpeas (garbanzo beans), with canned vs boxed (lite) coconut milk, in chicken broth vs vegetable broth vs water, with kale vs spinach vs chard, and inhaled it with grilled naan, or basmati rice, or just by itself. It is vegan, vegetarian, dairy-free, lactose-free, gluten-free, and definitely one of the best things I’ve learnt to make from Instagram.
Continue reading “Chickpea Stew with Coconut Milk, Spinach and Turmeric”