1 cup low-sodium chicken broth
1 cup water
1 1/4 pounds boneless skinless chicken breast halves, no more than 3/4-inch thick
1/4 cup sliced almonds
1/2 cup nonfat plain yogurt
2 tablespoons mayonnaise
1 teaspoon curry powder
1 cup halved red grapes
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper
5 ounces mixed greens (about 5 cups lightly packed))
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice.
Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.
In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper.
In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste. Arrange the greens on 4 individual plates, top with a scoop of the chicken salad and sprinkle with the almonds.
6 tbsp. jasmine rice
2 tbsp. unsalted butter
1⁄2 tsp. lightly crushed saffron
1⁄2 tsp. ground cardamom
6 cups milk
3 oz. jaggary or 6 tbsp. light brown sugar
1⁄4 cup slivered almonds, toasted
1⁄4 cup thinly sliced pistachios
Place rice in a fine strainer, and rinse under running water until water runs clear; drain thoroughly. Heat butter in a 10″ skillet over medium heat; add rice, saffron, and cardamom, and cook, stirring until lightly toasted, about 2 minutes. Add milk, and cook, stirring occasionally, until milk is reduced by half and rice is tender, about 1 hour and 20 minutes. Add jaggary, almonds, and half the pistachios, and cook, stirring, until sugar dissolves, about 2 minutes. Transfer to a serving bowl, and garnish with remaining pistachios before serving.
1/2 cup long grained rice (preferably Basmati)
2 cups water
4 cups full cream milk
1/2 cup sugar
1/2 teaspoon cardamom powder
1 pinch of saffron strands
1/4 cup unsalted almonds, chopped coarsely
1/4 cup pistachios, chopped coarsely
Wash and drain rice. Put it into a bowl and cover with water. Soak for 2 hours. Drain water away and grind the rice to a coarse paste in a blender or food processor (there should still be large pieces visible), about 10 to 12 one-second pulses.
Combine rice paste, milk, sugar, cardamom, and saffron into a heavy-bottomed saucepan and bring to a simmer over medium heat. Cook, stirring frequently until the rice is completely tender, about 25 minutes. Add half of almonds and pistachios to the mixture. Stir vigorously and turn off the heat. Allow the phirni to cool and serve in individual bowls garnished with the remaining almonds and pistachios.
1 lb. raw unpeeled almonds
4 tbsp. butter
1⁄4 cup brown sugar
1 tbsp. curry powder
1 (1⁄2″) piece ginger, peeled and grated
1⁄4 tsp. cayenne
Kosher salt, to taste
Heat oven to 350°. Spread almonds on a parchment paper-lined baking sheet; cook until heated through, about 5 minutes; set aside. Heat butter, brown sugar, curry powder, ginger, and cayenne in a 2-qt. saucepan over medium heat; cook, stirring, until sugar is dissolved, about 5 minutes; pour glaze over nuts, stirring to coat evenly, return to oven and cook until slightly dry, about 15 minutes more. Sprinkle with salt and let cool before serving.