Middle Eastern granola with pomegranate, sour cherries & pistachios

Middle Eastern granola with pomegranate, sour cherries & pistachios

By
From
New Feast
Makes
800 g
Photographer
Alan Benson

Home-made granola is unbeatable, not least because it allows you to manage the level of sweetness (which can be frighteningly high in store-bought varieties) and to add your own favourite ingredients. This recipe has a Middle Eastern slant, incorporating tangy pomegranate molasses, exotic rosewater, dried sour cherries and pistachios (but why not also try chopped apricots and dates with coconut, hazelnuts and orange flower water?).

The base recipe uses apple purée, which is a Nigella Lawson suggestion (from Feast), which she, in turn, credits to Andy Rolleri. It is a terrific idea, as it allows you to reduce the amount of oil in the recipe and makes for an extra-crunchy granola. Other fruit purées work well, too, so feel free to experiment. And if you don’t want to make your own purée (we used 1 large Granny Smith for this recipe), substitute with a good-quality, organic, unsweetened brand.

Ingredients

Quantity Ingredient

Granola base

Quantity Ingredient
250g rolled oats
60g sunflower seeds
60g sesame seeds
150g whole blanched almonds, roughly chopped
60g light muscovado sugar
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
100g unsweetened apple puree
50g honey
40ml pomegranate molasses
1 tablespoon vegetable oil

Extras

Quantity Ingredient
100g pistachios, roughly chopped
100g dried sour cherries
80g currants
2 teaspoons rosewater, or to taste (optional)
1 1/2 tablespoons dried rose petals, (optional)

Method

  1. Preheat the oven to 150°C.
  2. In a large mixing bowl, combine the rolled oats, sunflower and sesame seeds, almonds, sugar, salt and spices.
  3. In a small jug whisk the apple purée with the honey, pomegranate molasses and the oil. Tip into the dry ingredients and use your hands to mix everything together very thoroughly.
  4. Tip the granola mixture into a large roasting tin and spread out into an even layer. Bake until it’s coloured a deep golden brown, which will take anywhere from 45–60 minutes, depending on your oven. You’ll need to stir the granola around every 20 minutes or so, to ensure it colours evenly. Pay special attention to the edges. Add the pistachios towards the end, so that they toast for about 10 minutes.
  5. Remove from the oven and leave to cool briefly, then stir in the cherries, currants, rosewater and rose petals (if using). Store in an airtight container.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again