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No. 0030 Middle Eastern Free recipe

Blood Orange Porridge with Pistachios and Rose

Cardamom-scented oats cooked until silky, topped with blood orange rounds caramelized in a hot pan, a generous handful of chopped pistachios and a few dried rose petals. Floral, citrusy and nutty, this porridge brings a touch of Persian-inspired elegance to winter mornings when blood oranges are in season.

4.3 from 25 cooks

Oatmeal topped with caramelized blood orange slices, chopped pistachios and dried rose petals
Photo: Eva Bronzini on Pexels
Prep
10 min
Cook
15 min
Total
25 min
Serves
2
Level
Medium
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Method 4 steps

  1. Combine the oats, milk, cardamom and salt in a saucepan and bring to a simmer over medium heat. Cook 6 to 8 minutes, stirring, until thick and creamy, then stir in 1 tablespoon of honey.

  2. Meanwhile, melt the butter in a nonstick skillet over medium-high heat. Brush the orange slices with the remaining honey and sear 1 to 2 minutes per side until the edges caramelize and darken.

  3. Toast the chopped pistachios in a dry pan for 2 minutes until they smell nutty.

  4. Spoon the porridge into bowls, lay two caramelized orange slices on one side and cover the rest with pistachios. Crumble rose petals over the top.

Tap a step to mark it done.

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