Chilli & Coriander Dried Fruit & Nuts

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Ingredients

  • 125 g whole almonds
  • 2 tablespoons ghee or smen
  • 2 tablespoons macadamia nuts halved
  • 2 tablespoons cashew nuts halved
  • 125 g ready-to-eat dried apricots
  • 125 g ready-to-eat pitted dates
  • 1½ teaspoons finely chopped dried red chilli
  • grated rind of 1 lime
  • small bunch of coriander finely chopped
  • salt

Instructions

  • Put the almonds in a bowl and pour over enough boiling water to cover.
  • Leave for 5 minutes, then drain, refresh under cold running water and drain again.
  • Using your fingers, rub the skins off the almonds, then cut the nuts in half.
  • Heat the ghee or smen in a large, heavy-based frying pan over a medium heat, add the nuts and dried fruit and cook, stirring, for 4–5 minutes until the nuts begin to colour.
  • Toss in the chilli and lime rind and cook for a further 3 minutes, then season with salt and stir in the coriander.
  • Serve immediately.

Notes / Tips / Wine Advice:

For chilli & coriander mixed nuts,

heat 2 tablespoons chilli oil in a heavy-based pan over a medium heat, add 250–350 g mixed nuts, such as almonds, cashews, macadamia and hazelnuts, and cook until they begin to colour. Season with salt to taste and toss in 1 tablespoon finely chopped coriander. Tip into a bowl and serve.
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Course Basic recipe / Fruit / Nuts / Side Dish
Cuisine Arabic / Moroccan