We partnered with our friends at Paro for an autumnal dish that’s easy to put together an incredibly delicious.
Kitchari gets even cozier with tender fall squash, while coconut milk complements the warming spice blend of clove and cardamom. ZIBA kishmish raisins and heirloom Gurbandi almonds add a layer of texture and a hint of sweetness.
Recipe by Aisha Joshi
1 packet of Paro Kitchari
1/4 cup of chopped Ziba Gurbandi almonds
2 tbsp of Ziba Kishmish raisins
1/4 cup of coconut milk
1 cup of torn kale leaves
2 cups of chopped fall squash (acorn, honey nut, kabocha)
2 tbsp of olive oil, divided
- Preheat oven to 400°F (200°C). Toss fall squash with 1 tbsp of olive oil. Roast for 20 minutes or until tender.
- Heat 1 tbsp of olive oil over medium heat. Add chopped Gurbandi almonds and toast until golden and fragrant (but not burnt), about 3 minutes. Remove almonds and add raisins. Caramelize until they are golden—this will happen quickly, about 1 minute.
- Bring 3 cups of water to a boil in a small pot and add Paro kitchari. Simmer for 20 minutes.
- Add coconut milk and roasted squash. Stir until coconut milk is reduced. Add half of reserved raisins and almonds. Add kale and stir until wilted.
- Serve into bowls and garnish with remaining Gurbandi almonds and kishmish raisins.