Take your typical morning oats on a Persian holiday with cardamom, pomegranate, pistachio and a touch of honey. It makes apples and cinnamon sound positively boring!

(Makes one bowl)

Ingredients

  • 1 Cup Farm Fresh Rolled Oats
  • 2 Cups Water
  • 2 Cardamom Pods
  • 1 Cinnamon Stick
  • Dash of Salt
  • 1/4 cup Fresh Pomegranate Seeds
  • 1/4 Cup Raw Pistachios
  • 1/2 teaspoon Cinnamon
  • Honey to taste

Directions

1. Lightly toast the pistachios in a dry skillet until fragrant and set aside.

2. This is one of those times when it actually tastes better in a pressure cooker because the cardamom and cinnamon have more of a chance to open up, but cook this recipe however you'd like. In a pressure cooker combine the oats, water, cardamom pods, cinnamon stick and salt. Pressure cook on high for 2 minutes and let come to pressure for 8 minutes (the longer it sits the more creamy it gets). On Stovetop bring water to a boil, reduce to a simmer and gently fold in the oats and seasonings stirring constantly for 3 minutes, take off the heat and let rest for 5 minutes.

4. Discard the cardamom pods and cinnamon stick and pour into a bowl.

5. Add the toasted pistachios, pomegranate seeds and sprinkle with cinnamon.

6. Drizzle all over with honey and serve.

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