Saffron and pistachio butter Brussels sprouts
- Side
- Easy
- 2
- 25 minutes
PT25M
Sumayya Usmani adds some Asian flavours to this traditional Christmas side dish by coating her Brussels sprouts in a delicious flavoured butter. The heady aroma of saffron and delicate nuttiness of pistachios are perfect with this sprout recipe, while a sprinkling of chilli flakes adds a little festive heat.
Ingredients
- 200g of Brussels sprouts
- 2 tbsp of salted butter , softened
- 1 handful of pistachio nut
- 1/2 tsp chilli flakes
- 1 pinch of saffron
- 1 tbsp of hot water
- salt
Method
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
