Fragrant Saffron Rice with Hint of Rose Water, Pistachios and Almonds

Saffron rice

1. Grind the saffron together with the sugar and mix both with the rose water. Peel the onions and cut into strips. Heat the oil in a saucepan and roast the almonds, pine nuts and pistachios in it. Then take it out of the pot with a ladle, roughly chop it and set aside. Peel and roughly grate the carrots. Wash rice and drain. Roast the onions in the oil until golden brown, add the rice, saffron-sugar-rose water and the broth and cook on low heat for about 25 minutes (if the rice gets too dry, add a little broth if necessary).
2. After about 15 minutes add the raisins, barberries and carrots to the rice. At the end of the cooking time, mix the almonds, pine nuts and pistachios into the rice and season with half a teaspoon of Ras el Hanout and salt. Chop the mint leaves, core the chilli and chop finely. Mix the mint and chilli with the yogurt and season with salt and half a teaspoon of Ras el Hanout. Turn the rice out onto a plate and serve with mint yoghurt.

Oriental carrot dish with chickpeas

1. Preheat the oven to 180 degrees circulating air. Heat the oil with the butter in a casserole over low heat. Add the onion, the finely grated carrot, garlic, spices and honey. Sweat everything for about 10 minutes. Put the chickpeas and bunch of carrots in the pot. Pour in the broth and bring everything to the boil. Cover and cook in the hot oven for 30 minutes.
2. Take the pot out of the oven and place on the stove. Keep warm over medium heat. In a small bowl, whisk the yogurt with cornstarch and egg yolk. Add a tablespoon of steaming sauce from the casserole to the yoghurt and stir in well. Pour the yogurt into the saucepan and simmer the dish, stirring, until the sauce thickens slightly.

Ayurvedic potato snails

1. First prepare the filling so that it can cool down until the dough is ready. Cook the potatoes until cooked, rinse under cold water and peel. Then place in a bowl and mash together with the desiccated coconut, sesame seeds, brown sugar, ginger, finely chopped chillies, garam masala, salt and lemon juice with a fork. Spread the mixture on a baking sheet to cool and then prepare the dough.
2. Mix the flour, turmeric, and cayenne pepper in a large bowl. Rub the melted ghee into the flour, slowly pour in the water and mix the ingredients into a dough by hand. Knead the dough vigorously on a work surface so that it becomes supple and elastic. Dust the surface generously with flour and roll out the whole dough into a rectangle 3 mm thick. Spread the cooled potato mixture evenly on the dough. Dust your hands with flour so that the dough does not stick to your fingers and roll the whole thing up into a firm, compact roll. Use a sharp saw knife to cut the roll into 1 cm thick slices. Press and shape the slices so that they regain their original contours and then place them on a tray.
3. Heat the ghee or vegetable oil in a shallow saucepan. Place several slices in the ghee or vegetable oil and fry for 3 to 5 minutes (turn once in between) until they turn golden brown. Serve hot.

Spicy apple chutney

1. Peel and core the apples, then cut into small pieces. Heat the ghee or vegetable oil in a saucepan. When the ghee starts smoking, add the ginger, cinnamon sticks, anise seeds, cloves and chillies. Stir constantly, about 30 seconds, then immediately add the turmeric and apple pieces. Stir for 5 to 6 minutes until the apples are brown. Then pour in the water.
2. Cover the saucepan and let everything cook for about 15 minutes, stirring often, until the apples are soft. Now mash the apple pieces in the pot. Stir in the sugar, turn up the heat and stir until the chutney thickens. Let cool down to room temperature and serve.