Appetizer

Crispy Saffron-Semolina Discs with Spiced Beet Purée, Pomegranate Caviar & Burnt Mustard Oil

Name: Crispy Saffron-Semolina Discs with Spiced Beet Purée, Pomegranate Caviar & Burnt Mustard Oil
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup fine semolina (sooji); ¾ cup whole milk; 3 tbsp ghee, divided; 15 saffron threads, divided; ½ tsp salt; ¼ tsp black pepper; 1 lb beets, roasted and cooled; 2 tbsp plain yogurt; 1 tsp cumin seeds, toasted and ground; ½ tsp black peppercorns, freshly ground; ¼ tsp cardamom powder; 1 tbsp lemon juice; 2 cups neutral oil for frying; 1 tbsp black mustard seeds; 1 dried red chili; ½ cup fresh pomegranate arils; 2 tbsp toasted pistachios, finely chopped; Fleur de sel

A jewel-box appetizer of textural sophistication: thin, crispy golden semolina discs fried until shatteringly crisp and infused with saffron, served over a silky, earthy beet purée spiced with cumin and black pepper, topped with pomegranate arils for tartness and finished with a burnt mustard seed oil that adds smoky, almost fermented depth.

1373cal 11gprotein 50gcarbs 128gfat 15min prep 25min cook 4serves

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