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Saffron and pistachio butter Brussels sprouts

by Sumayya Usmani
Saffron and pistachio butter Brussels sprouts

Saffron and pistachio butter Brussels sprouts

PT25M

Why not try?

Although there is no real tradition for having Brussels sprouts at Christmas in Pakistan, I still love to give these some South Asian flavour by combining them with a saffron and ground pistachio butter and sprinkling with a spicy hit of red chilli flakes. The result is an unusual blend of spices that set off the green, leafy flavour of sprouts well.

For a full festive feast, why not try serving these with Sumayya's Kashmiri-style lamb shank recipe, which is packed with flavour from rich spices, crunchy pistachios, almonds and seasonal cranberries.

Ingredients

Metric

Imperial

1
Place the saffron threads into a bowl and add 1 tablespoon of hot water. Allow to stand and infuse while you grind the pistachios
2
Add the pistachios to a food processor and pulse until finely ground
3
Place the Brussels sprouts in a steamer and cook for 3–5 minutes, depending on their size, until cooked through and tender
4
Meanwhile, add the butter, ground pistachios and a pinch of salt to the bowl with the saffron water and mix until combined
5
Place a pan on a moderate heat and add the cooked sprouts. Scrape in the pistachio butter mixture and toss together for a few minutes so that it melts and coats the sprouts
6
Finish with a sprinkling of chilli flakes and another pinch of salt to season, then serve while hot
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Saffron and pistachio butter Brussels sprouts

 
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