This creamy, smooth almond milk makes the perfect addition to your morning coffee, porridge, in cooking and baking.
This is a relatively simple, iranian-inspired vegan dish I have adapted for disability-friendly cooking. The rose petals add fragrant flavour and the Advieh works exceptionally well with aubergine because it absorbs so beautifully.
The attention to detail, the slow steaming of rice to infuse with the sweet, delicate spices really come through and the sour flavours all make Iranian cuisine special. Ingredients I can’t get enough of, such as pistachios, pomegranate, oranges and mint are native to Iran and the country has a long agricultural history.
These cashews make a great snack. Straight forward, inexpensive, full of b-vitamins and most importantly, really, really flavoursome…