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, our almonds are Spanish, and our cashews are from Brazil, India, and Vietnam. Traveling is about broadening our horizons, and today we want to offer you the chance to travel with us.

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

Roasted Cauliflower with Pistachios Uzbek Style

Ingredients

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

Preparation

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

Recipes and photos @annapisareva

Korean-style carrots

Ingredients

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

Preparation

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

Iranian-style pistachio and almond cake

Ingredients

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

Preparation

Preheat the oven to 160°C. Line a 23cm baking tin with baking paper. Whisk the eggs, sugar, and vanilla extract together in a bowl. Add the ground almonds, coconut, and cinnamon and mix, then add the butter and mix everything well again. Add the carrots and lightly crushed pistachios and mix again until the ingredients form a smooth batter. Then, carefully pour the batter into the tin and bake for 1 hour, or until firm to the touch and a crust forms on top. Check after 40 minutes to ensure it's baking evenly. Once baked, let it cool in the tin, overnight if possible. Serve with Nutnut pistachios.

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