Travel around the world with Nutnut

As you know, we personally select our nuts from all over the world: our pistachios, for example, are Iranian, the almonds are Spanish, the cashews are from Brazil, India and Vietnam. Traveling is about broadening our horizons, and today we want to invite you to travel with us.

We will travel without leaving home through Anna Pisareva's recipes. In our first post, we travel to Uzbekistan, Korea, and Iran.

Uzbek-style Roasted Cauliflower with Pistachios

Ingredients

• 1 kg cauliflower, cut into florets
• 4 tablespoons olive oil
• 1-2 tablespoons cumin seeds
• 50 g – lightly crushed Nutnut pistachios
• 1 tablespoon chopped mint
• ½ pomegranate seeds

Preparation

Preheat oven to 200º C. Toss cauliflower with oil and cumin seeds. Place on a baking sheet and roast for 20 minutes until cooked and golden. Let cool slightly. Mix with the rest of the ingredients and season with salt.

Recipes and photos @annapisareva

Korean-style Carrots

Ingredients

• 0.5 kg carrots
• 1 clove garlic
• 1/2 teaspoon salt
• 2 teaspoons Nutnut seed mix
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1/3 teaspoon chili powder
• 3 tablespoons vinegar
• 2 teaspoons honey
• 2-3 tablespoons extra virgin olive oil
• 3 tablespoons chopped cilantro

Preparation

Wash and peel the carrots and cut them into julienne strips. Season the carrots. Toast the cumin seeds and coriander seeds in a dry pan until fragrant. Place in a mortar and crush. Mix the oil, vinegar, honey, and chili. Crush the garlic clove and add it to the sauce with the spices. Pour the sauce over the carrots. Store in the refrigerator for a few hours or overnight. Serve with Nutnut seed mix and cilantro.

 

Iranian-style Pistachio and Almond Cake

Ingredients

• 3 large eggs
• 200 g sugar
• 2 teaspoons vanilla extract
• 200 g ground almonds
• 100 g shredded coconut
• 2 tablespoons ground cinnamon
• 150 g butter
• 2 large carrots, grated
• 100g lightly crushed Nutnut pistachios

Preparation

Preheat oven to 160ºC. Line a 23 cm pan with baking paper. In a bowl, beat the eggs, sugar, and vanilla extract. Add the ground almonds, coconut, and cinnamon and mix, then add the butter and mix all the ingredients well again. Add the carrots and lightly crushed pistachios and mix again until the ingredients form a homogeneous dough. Then, carefully pour the dough into the pan and bake for 1 hour or until firm to the touch and a crust forms on top. Check at 40 minutes to ensure it is cooking evenly. Once cooked, let it cool in the pan, overnight if possible. Serve with Nutnut pistachios.

Photography and text: Anna Pisareva, http://annapisareva.com/