date and orange salad
PREPARATION: 15 MINUTES, PLUS 1 HOUR CHILLING, COOKING: 10 MINUTES
1 pinch of saffron threads
3 cardamom pods, bruised
1 inch (2.5 cm) strip lemon zest
1 tablespoon (15 ml) honey
1 teaspoon (5 ml) rosewater
3 large oranges, peeled, thickly sliced
8 fresh dates, pitted and quartered
2 tablespoons (30 ml) toasted pistachios, roughly chopped
2 tablespoons (30 ml) toasted slivered almonds
1 Combine 1/2 cup (125 ml) water, the saffron threads, cardamom, strip of lemon zest and honey in a saucepan over medium heat. Stir until the mixture comes to a boil, reduce the heat to low and simmer for 4–5 minutes, or until slightly thickened. Discard the zest. Stir in the rosewater and let cool.
2 Combine the oranges and dates in a serving bowl. Pour the rosewater syrup over the oranges, cover and refrigerate for 1 hour. Remove and discard the cardamom pods.
3 Sprinkle the salad with the pistachios and almonds and serve.
+ Bruise the cardamom pods by putting them on a chopping board and gently pressing down with the flat side of a knife blade until the pods flatten and open slightly at one end. This helps release the flavor of the cardamom.
|date and orange salad|