by shayma
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my 14 other recipes »
shayma's Notes:
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2 tablespoons
butter
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2
cardamon pods, seeds extracted, pods discarded
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handful slivered almonds + more for garnishing
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1/2 cup
farina
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1 cup
water
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1 cup
milk
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1/4 teaspoon
salt
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handful golden sultanas + more for garnishing (my preferred sultanas are from Iran- found in any Persian market)
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pure maple syrup (I like Grade 'C' from Quebec, which is Amber)
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In a medium-sized frying pan (8in), melt butter on a low to medium flame.
Ask the hotline about this step!Add seeds from cardamom pods, slivered almonds and farina; saute till fragrant and the farina changes colour slightly - approximately 5-7 minutes.
Ask the hotline about this step!In the meanwhile, in a separate saucepan, bring water, milk and salt to a gentle, rolling boil.
Ask the hotline about this step!Slowly whisk in the farina till it thickens. If you feel you would like it thinner, keep a kettle of boiling water handy to play with the consistency.
Ask the hotline about this step!Add sultanas.
Ask the hotline about this step!Serve hot, garnished with more sultanas and slivered almonds.
Ask the hotline about this step!And then douse it with as much maple syrup as you like, straight into your bowl!
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Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
