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Discover the Nutty Twist to your Eid delicacies

Celebrate Eid with flavorful recipes featuring California Walnuts.....

Eid delicacies
Eid delicacies

It’s time for Eid! Cook your Eid delicacies by adding the extra goodness of health and nutrition with California walnuts! Known for their nutritional and health benefits, California walnuts are the go-to-nut for any drink, snack, main course, or dessert. An extremely versatile ingredient, walnuts blend perfectly with anything they are incorporated into.

Walnuts are an excellent source of alpha-linolenic acid (ALA), the plant-based omega-3 fatty acid (2.5g) – the most ALA of any other tree nut. In addition, a handful of walnuts contains 4g of protein, 2g of fiber and 45mg of magnesium. So, this Eid, add warmth and empathy to your dishes with these recipes.

Pan-Fried Lamb with Quinoa, Walnuts, Dates and Apricots – Chef Sabyasachi Gorai

Ingredients:

  • 250g quinoa
  • 1 small onion
  • 2 garlic cloves
  • 1 bunch flat leaf parsley
  • ½ bunch mint
  • 1 handful of dried apricots
  • 1 handful of dried dates
  • 20g California walnuts
  • 500 lamb filet
  • Olive oil
  • Salt, pepper
  • 100ml vegetable stock
  • ½ teaspoon cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon Harrissa
  • ½ teaspoon cinnamon
  • 1 teaspoon candied orange pieces

Preparations:

  1. Cook quinoa and keep warm. Chop onion, garlic, herbs, apricots, dates, and walnuts. Season lamb filets with salt and pepper.
  2. Sear lamb filets in olive oil until pink. Remove and keep warm.
  3. Sauté garlic and onions, add spices and orange pieces. Add dates, apricots, and walnuts. Deglaze with vegetable stock and let it simmer.
  4. Return lamb to the pan, mix well, and adjust seasoning. Fold in fresh herbs and serve with quinoa.

California Walnut Vegetable Biryani – Chef Sabyasachi Gorai

Ingredients:

  • 1½ tablespoon oil
  • 1 bay leaf
  • 4 green cardamoms
  • 4 whole cloves
  • 6 black peppercorns
  • 1 teaspoon cumin seeds
  • 1 medium red onion, sliced
  • 1 green chili sliced
  • 12 California walnut halves, smashed
  • 2 teaspoons ginger-garlic paste
  • ½ cup frozen green peas
  • 2 medium carrots, sliced
  • 1 medium potato, diced
  • ⅓ cup cilantro, chopped
  • ½ teaspoon garam masala
  • ½ teaspoon smoked paprika
  • ¾ teaspoon salt
  • 1 cup basmati rice
  • 1.25 cups water

Preparations:

  1. Soak rice for 20 minutes and set aside.
  2. Heat oil and add spices to sauté for 30 seconds.
  3. Add onions, green chili, and walnuts, cook until onions brown.
  4. Add ginger-garlic paste, followed by vegetables, cilantro, and spices.
  5. Gently mix in soaked rice, add water, and cook on high pressure for 5 minutes.
  6. Fluff rice and garnish with walnuts before serving.

Walnut Kunafa Pudding – Chef Guntas Sethi

Ingredients for Custard:

  • 500g milk
  • 2 tablespoons cornflour mixed with milk
  • 1 teaspoon rose petals
  • 1 teaspoon vanilla extract
  • 1 cup cream cheese, softened

Ingredients for Sugar Syrup:

  • 1 cup sugar
  • 1.5 cups water
  • ½ teaspoon lemon juice
  • 1 teaspoon rose water

Ingredients for Vermicelli and Candied Walnuts:

  • 2 cups vermicelli
  • 2 teaspoons ghee
  • 1 cup walnuts
  • ½ cup sugar

For Assembling:

  • Roasted vermicelli
  • Custard
  • Sugar syrup
  • Candied walnuts
  • Rose petals

Preparations:

  1. Prepare custard by mixing milk, sugar, rose petals, and cornflour. Let it thicken.
  2. Caramelize sugar and add walnuts.
  3. Blend cream cheese with rose petals, then stir in caramelized walnuts.
  4. Sauté roasted vermicelli in ghee until golden.
  5. Layer roasted vermicelli, drizzle sugar syrup, and add the rose cream filling. Garnish with candied walnuts and serve.