Just a quick post today, before Christmas at the end of the week! I’ve been finishing up all of my last minute shopping, and tonight I just wrapped all 40,000 presents I got for my mom. (I may have exaggerated that number a little bit). But my mom always tries to make Christmas special for me and my sister, and now that I’m older I try to reciprocate that magical holiday feeling for her as well.
The timing is perfect to post this beautifully festive salad, resplendent with green herbs and vibrantly red pomegranate arils scattered throughout like jewels. The red and green colors in the salad would look beautiful on any holiday table!
But before I go, I wanted to share some lyrics from one of my favorite artists’ new album:
This being, human, is a guest house.
Every morning a new arrival….
A joy, a depression, a meanness
Some momentary awareness comes
As an unexpected visitor!
Welcome and entertain them all.
Be grateful for whoever comes,
Because each has been sent as a guide.
- 1 Cup Kamut, soaked in water overnight
- 3 Cloves Garlic, minced
- Olive Oil for Sauté
- 3 Cups Water
- 2 Bay Leaves
- 3-4 Saffron Threads (that's it!!)
- Juice from 1 Blood Orange
- Pinch of Salt
- ¼ Tsp Cumin
- ½ Tsp Sumac
- ½ Tsp Honey
- ⅛ Tsp Smoked Paprika
- ½ Cup Raw Almonds, roughly chopped
- Drizzle Extra Virgin Olive Oil
- Salt and Pepper to taste
- ¾ Cup Fresh Curly Parsley, chopped
- Pomegranate seeds
- Squeeze of Lemon Juice
- Bring a large pan to medium heat. Add a little olive oil and minced garlic, and sauté until garlic is just barely browned.
- Add water to the pan, with bay leaves, saffron threads, blood orange juice, and spices. Bring broth to a boil.
- Once water is boiling, add kamut and reduce to a simmer. Cook for about 30-45 minutes, until kamut is softened but still chewy. Remove bay leaves.
- This step is optional, but recommended - Lay kamut on a baking sheet lined with parchment paper, and broil for about 5 minutes. This helps dry out the kamut and gives it a little crunch factor.
- Roughly chop almonds, and mix with a drizzle of olive oil and a pinch each of salt and pepper. In a cast iron pan (preferably) or other sauté pan, toast almonds on medium heat until they are slightly browned and fragrant. Remove from heat and set aside.
- Because I toasted my kamut, I mixed everything together on the baking sheet (see photo above). Everything can be mixed in a bowl just as nicely. Mix kamut, toasted almonds, curly parsley, and pomegranate seeds, tossing with a little squeeze of lemon juice.
- Serve and enjoy!
May you be blessed with happiness, love, and peace this holiday season. Merry Christmas!
Song of the Day:
Peace on Earth -Bing Crosby and David Bowie