This recipe originally appeared in BBC Good Food Magazine, India, October, 2012, for a ‘Pakistani Feast’ feature I was commissioned for.
Strawberries with fresh mint or maybe some grilled peaches with thick yoghurt and a splash of rosewater for breakfast; curly frisée tossed with crimson tomato orbs and lots of Persian Feta crumbled on top – creamy, salty and with a sharp bite – doused with verdant olive oil for lunch. Finally, for dinner, one of my favourite fish – roasted halibut – with a side of charred, velvety red capsicum.
Last Thursday, I suspect I had the last of summer’s candy-sweet tomatoes. My husband and I shared a few slices of tomatoes with soft, milky slices of mozzarella di bufala with a trail of olive oil and some torn pieces of fragrant, fresh basil scattered on top. (This olive oil is my favourite one these days – utterly delicious!)
Alas, it is now time to sip on warming drinks in the evenings.
This warming sherbet with its vermilion hue and musky, smoky aroma of cardamom and saffron is beautiful with a crown of cream. It is just what I want to drink with a copy of Donna Hay’s magazine in my lap.
What are you eating or drinking to celebrate the change of season?
*1 tsp saffron strands, crushed in a pestle and mortar
*1 litre +3 tbsp whole milk
*300ml heavy whipping cream
*6 green cardamom pods, shells removed, seeds extracted
*2-3 tbsp honey (I like acacia or manuka)
*1 tsp cardamom powder
*crushed unsalted pistachios for garnish
*Crush saffron threads in a pestle and mortar and transfer to a bowl. Add 3 tbsp milk.
*Beat the cream in a chilled bowl with a whisk or an electric mixer just until it holds a loose peak. Store in refrigerator till you are ready to serve the sharbat.
*Place milk in a medium-sized sauce pan on medium-low heat. Add cardamom seeds and bring to a simmer.
*Pass milk through sieve into a glass vessel and discard cardamom seeds.
*While milk is still warm (it should not be hot), add saffron water, honey and cardamom powder. Stir well to incorporate.
*Transfer to serving glasses and add dollop of cream and sprinkle with crushed pistachios before serving.