Kibti ~ Tender chicken thighs marinated in yogurt & aromatic spices and slow cooked in ghee, caramelised onions and saffron. Topped off with slivered almonds 🤍
The sheer diversity of Indian cuisine is overwhelming. Each region has its own history and culture which reflects heavily on its food. But sadly over time many such brilliant recipes that highlighted the ingenuity of the cooks/ khansamas have faded into oblivion or remain undocumented.
Whether it’s our ancestral kitchens or the secret recipes of the royal chefs, these glorious recipes must be preserved and handed down through generations. In this era of convenience and instant gratification, it’s crucial that we celebrate such lost recipes and hidden gems that gives us an insight into the incredibly rich food heritage of India.
A decadent treat from the royal kitchens of Maharaja Bhupinder Singh of Patiala, Kibti (or kibiti) is an appetiser with layered flavours. It’s the perfect example of how simple spices and minimal techniques can result in a dish with a complex flavour profile. Our ancestral kitchens were sheer genius when it came to creating unique gems. I was delighted to be a part of a beautiful collaboration #forgottenfoodofindia on Instagram that gave me an excuse to deep dive into our rich Indian culinary heritage😀
Maharaja Bhupinder Singh was a well known connoisseur of food with some of the most enterprising and skilled royal chefs who always looked to indulge his tastebuds. Kibti was one such delicacy which he loved and also served in the lavish parties he hosted.
A small trivia~ Apparently he had once ordered for a 1400 piece George V gold and silver dinner service cutlery from London (weighing 500kg!) just to honour the visit of Prince of Wales.
8 boneless chicken thighs
4 tbsp hung yogurt
8-10 black peppercorns
5 green cardamoms
1 large mace
1 tbsp ginger-garlic paste
1 green chili minced (optional)
Salt to taste
For the cooking:
1 large onion, sliced
1 tsp coriander powder
1 tsp red chili powder (I used kashmiri red chili powder)
Few saffron strands
Ghee (clarified butter) for shallow frying
Almond slivers for garnishing
Dry roast the green cardamoms, peppercorns, mace and cloves. Grind them into a powder. Also soak 10-12 almonds in hot water and then peel the skin and chop them in slivers.
Now marinate the chicken with the yogurt, spice mix, ginger-garlic paste, minced green chilli and salt for at least 30-45 minutes. Heat 1 tsp ghee in a pan and roast the almonds until slightly brownish. Remove from the pan and keep aside,
Heat some more ghee and add the chicken thighs and spread them evenly to ensure they get enough space for browning. Cook on each side until they are nicely browned on medium heat. Now add the remaining marinade and the onion slices and continue to cook until the onions get caramelised on med-low heat.
Once the onions become soft and blends into the chicken, add the red chilli powder and coriander powder and give it a good mix until everything is well combined.
When the chicken is perfectly browned on the outside and juicy from the inside, add 1 tsp of ghee and sprinkle some saffron strands over the chicken.
Remove after 5 minutes and garnish with almond slivers before serving.
Rice vermicelli (known as bihun or bee hoon in Malaysia) stir-fried with veggies, shrimps and a generous glug of oyster sauce, fish sauce and white pepper- in one word, yumm!
Each year during the Chinese New Year, Kuala Lumpur comes alive with every nook and corner of the city lit up, insane discounts at stores, yummy hotpots, gorgeous décor, potluck with friends, the lion dances, fireworks! I could go on and on…
I’m really missing all the buzz thinking of the past many years, so tossed up some mean stir-fried prawn bihun/ bee hoon to remember the good old days🌼
Happy Chinese New Year to all those celebrating! May this year bring peace, good health and happiness for everyone🤍
Ingredients (2 servings):
10-12 medium sized shrimps, cleaned and de-veined
8 oz/ 225 g bihun or rice vermicelli
2 cups veggies of your choice (I used celery, broccoli, long beans, sugar snap peas, carrots)
4 fat garlic cloves chopped
2 fresh red chilies chopped
2 medium shallot chopped
5-6 spring onion greens chopped in 2 inch pieces
Salt to taste
1 tsp ground white pepper
1 tbsp Shaoxing wine (Chinese cooking wine)
1/2 tsp sesame oil
For the sauce:
1/2 cup chicken broth/ stock
1 tbsp light soy sauce
1 tbsp fish sauce
11/2 tbsp oyster sauce
1/2 tsp white pepper powder
1/2 tsp brown sugar
Marinate shrimps with the ground white pepper, Shaoxing wine and sesame oil for 10 minutes. If you don’t have Chinese cooking wine, you could also use mirin or rice wine vinegar.
Soak your vermicelli in hot water (not boiling) for exactly 2-3 minutes, not more. This makes sure that the vermicelli doesn’t get clumpy. Drain and drizzle some oil. Keep aside.
Prepare a sauce by mixing the ingredients listed under sauce- chicken stock, light soy sauce, fish sauce, oyster sauce, white pepper and a hint of brown sugar.
Heat a wok till smoking hot, add oil and fry the marinated prawns. Take them out and keep aside. Now throw in chopped garlic, fresh red chilies and the shallots and fry again over high heat.
Add the veggies of your choice and continue to stir fry over high heat. When they are almost done, push them slightly in the corner of the wok and add 2 eggs. Fry them and then mix everything back together.
Now throw in the vermicelli, spring onion greens and the sauce. Toss well with tongs to ensure each noodle is coated well with the sauce.
Add the prawns and mix again. Adjust the salt. Serve hot immediately 😋
I didn’t feel like cooking today but I also didn’t want to order in as we strictly limit it to once or twice on weekends.
So I tossed up some quick Asian style stir-fried chicken with leeks and carrots. For vegetarians, you can simply switch the chicken with firm tofu or soybean.
Easy & delicious! Just like we need on weekends 🤍
350 g bone-in chicken
3-4 large leeks, chopped into 1-inch slices
1 medium carrot, chopped into thin long slices
1/2 cup chicken stock
1 tsp dark soy sauce (low sodium)
1/2 tsp palm sugar (or brown sugar)
1/2 tsp all purpose flour
1 tsp sesame oil
1/2 tsp crushed black pepper
1 tsp each of grated ginger & garlic
1 medium shallot, finely sliced
1 tsp toasted sesame seeds
Salt to taste
Marinate the chicken with some salt and freshly crushed black pepper. Now clean the leeks thoroughly & chop them into 1” slices. Chop the carrots into thin long slices.
Prepare a sauce by mixing 1/2 cup chicken stock with 1 tsp dark soy sauce (low sodium), 1/2 tsp palm sugar (or brown sugar), 1/2 tsp APF, 1 tsp sesame oil, 1/2 tsp crushed black pepper, 1 tsp each of grated ginger and garlic.
Heat a wok and fry one sliced shallot. Throw in the chicken pieces and sear both sides on high heat. Once they are nicely browned, reduce the heat to medium and add the leeks and the carrot. Cover for 4-5 minutes on low-med heat.
Remove the lid and add the sauce and stir fry on high heat again for 5-6 minutes.
Reduce the heat and let it cook for some more time. Garnish with toasted sesame seeds and serve hot with rice😋
On weekdays when you are pressed for time, the Instant Pot is always a saviour. Just a bit of stirring and then let the @instantpotofficial do it’s magic.
For lunch today, I made a quick and easy paneer pilaf/ pulao which took less than 30 minutes to come together but was delicious nonetheless🤍
Ingredients (for 2 full servings):
200 g paneer (cottage cheese), cut in cubes
1 cup of basmati (or any long grained) rice, washed and drained
2 tbsp ghee (clarified butter)
1/2 tsp cumin seeds
2 bay leaves
1 black cardamom
4 green cardamoms
1 cinnamon stick
1/2 tsp whole black peppercorns
1 medium onion, thinly sliced
1 tbsp ginger-garlic paste
2-3 slit green chilies (or according to your heat tolerance)
1 cup chopped veggies of your choice ( I used carrots, green peas and long beans)
1/2 tsp Kashmiri red chilli powder
1/2 tsp garam masala powder
2 tbsp chopped coriander leaves
1 tbsp chopped mint leaves (optional)
Salt to taste
(You could do this in a pressure cooker as well, only the timing & settings may vary)
Before you start cooking, wash and drain 1 cup of basmati rice. Keep aside in a colander.
Put the instant pot on sauté mode and heat some ghee (clarified butter). Throw in whole spices like cumin seeds, bay leaves, black and green cardamom, cloves, cinnamon and a few peppercorns.
Once fragrant, add thinly sliced onions, ginger-garlic paste, the slit green chilies and stir fry until the onions are golden and the raw smell of ginger-garlic goes away. Now add the chopped veggies of your choice and continue to fry.
For seasoning, add some salt, red chilli powder, garam masala powder and chopped coriander leaves. You could also add mint leaves if you have. Mix everything well.
Throw in the paneer and the washed rice and mix all until well combined. Add 11/2 cup of water and adjust the salt.
Press the keep warm/ cancel function and close the lid of the instant pot (make sure that the steam release handle is in the sealing position). Now press the manual button and let the pulao cook for 8-9 minutes. Let the pressure release on its own if you have time.
Moist and decadent, the eggless semolina cake with almonds drenched in a lemon-sugar syrup is a popular Turkish dessert quite similar to basbousa and you can find them on the countless street side eateries in Turkey😋
Only 5 ingredients and 10 minutes of prep, it can’t get any simpler to make a delicious yet easy dessert on weekends when you don’t want to toil much in the kitchen.
The sugar syrup to glaze the sambali varies- sometimes it’s rose, sometimes lemon or even orange. I prefer lemon for it’s refreshing citrusy zing.
Try this easy recipe to make your tea time more delicious 🙂
For the cake:
1 cup granulated sugar (I used brown)
2 cups semolina (preferably fine)
1 cup milk (preferably full fat)
1/2 tsp baking soda
Soaked and peeled almonds for garnish
For the syrup:
3/4 cup sugar
1 cup water
2 tbsp lemon juice (you can switch this with rose water or orange juice)
In a bowl, mix together the granulated sugar, semolina, baking soda and milk.
Now pour the batter into a baking dish lined with a parchment paper and let it rest for at least 30 minutes to an hour. This will help the semolina absorb all the milk.
Now make cuts on the set batter with a knife into your desired shape and garnish with peeled almonds (soak the almonds in hot water for 15-20 minutes to remove the skin easily).
Bake in a preheated oven for 35-40 minutes at 170 degree Celsius (or until a knife comes out clean, when inserted).
Prepare the sugar syrup in a pot by boiling 3/4 cup sugar and 1 cup water on medium heat. Squeeze 2 tbsp lemon juice in between and let the syrup cool down and all the sugar dissolves.
Now drizzle the syrup over the sambali making sure it glazes the whole cake. You can serve immediately but the best way would be to let it rest for at least 2 hours before serving (so that the cake soaks up the syrup nicely).
From crystal clear blue waters to some of the best white sand beaches in the world, the Philippines is abundant with natural beauty but its food is relatively less explored as compared to Thai or Vietnamese.
The classic Filipino chicken adobo is a foodie’s delight- sweet and tangy, braised in a sticky glossy sauce. Heaven on a plate 😋
Known as the unofficial national dish of the Philippines, all families have their own version and style of making chicken adobo. It’s surprisingly easy and a no fail recipe with the meat simmered in a fusion of vinegar, soy, garlic, bay leaves and peppercorns.
8-10 (bone-in) chicken pieces
1/3 cup cane sugar vinegar (or any other regular vinegar)
1/4 cup light soy sauce
2 tbsp palm sugar (or brown sugar)
1/4 tsp black pepper powder
1 tsp whole black pepper corns
2 large bay leaves, torn into smaller pieces
1 tsp grated ginger
6 fat cloves of garlic finely chopped
1 onion sliced
2/3 tsp cornflour mixed in water for a runny slurry
Salt to taste
Any white oil for frying
Marinate the chicken (bone-in) pieces in palm sugar, light soy sauce, vinegar, grated ginger, black pepper powder and some chopped garlic. Keep aside for at least 30 minutes.
Heat a wok with oil and lightly fry the chicken pieces (without the marinade) until they are golden brown. Remove them from the wok.
Add a little more oil in the same wok and throw in the chopped onion and garlic. Sauté until they are cooked. You could also add some chopped red chilies.
Now add peppercorns, bay leaves and the chicken pieces along with the marinade. Continue to stir fry for a couple of minutes on high heat.
Add little water, cover the wok and let it simmer on low heat for at least 30-35 minutes.
Now remove the lid and add the cornflour slurry if you want to thicken the sauce. It is supposed to be sticky and brown, not runny.
Cook for some more time until your desired consistency is reached or until the sauce has almost reduced to half.
Juicy succulent chicken pieces simmered in an aromatic broth served over rice noodles with an assortment of fresh herbs and condiments- the mighty phở (pronounced Fuh) is probably the most famous food export of Vietnam.
I don’t think there’s anybody who wouldn’t enjoy a fragrant bowl of warm phở on a cold winter night like today in Toronto. Although beef phở is more widely known, the chicken version is equally delicious and packed with complex yet delicate flavours.
I have always been fascinated by Vietnam and its culture, history, people and food. Ever since I read about the Vietnam War in my younger days, visiting the country was on my bucket list. This desire got stoked further on hearing stories from my dear Vietnamese friend Minh (my classmate from university days in Kuala Lumpur).
While visiting Hanoi, one of my favourite activities was to explore the local eateries and enjoy a bowl of phở. Other delicacies like bánh mì (savoury sandwich) or bún chả (meatballs) were also sumptuous, but it was the humble phở which resonated with me the most.
Vietnamese food is all about simplicity and minimal use of spices. The fresh herbs really stand out in making each dish flavourful- whether it’s bún thịt nướng (cold rice-vermicelli noodles with grilled meat) , fresh spring rolls or bún bò xào (noodle salad).
The street-side stalls are often packed in the mornings with people sitting on plastic stools enjoying a comforting bowl of phở before work.
Although phở might look really simple, it’s a work of art in a bowl. Phở teaches you balance. The zing from lime, the piquant fish sauce, freshness of herbs, spicy kick from the red chilies and sriracha, everything is adjusted in the right proportion to create the perfectly balanced umami rich dish 🙂
Before I share the ultimate recipe of mouthwatering chicken phở, here are some precious snippets from my Hanoi and Halong Bay trip two years ago.
Time for some food 😀
We all need a holiday after this Covid nightmare is over and hopefully we will all travel again soon. Till then keep planning and keep dreaming 🙂
Chicken Phở (Phở Gà) Recipe:
Ingredients (for 2 people):
Boiled rice noodles (for 2)
For the broth:
1 large onion, halved (unpeeled)
1 two-inch piece ginger (unpeeled)
1 large cinnamon stick
2 star anise
1/2 tsp fennel seeds
1/2 tsp coriander seeds
Few fresh coriander/ cilantro sprigs
3 tbsp fish sauce (you can add more if you like)
350-400g bone-in chicken
Salt to taste
Sugar to taste
For the topping/ garnish (the quantities are according to my preference, you can adjust as per your taste):
3 tbsp crispy fried shallots (or onions)
1 sliced Thai red chilli
Few sprigs of fresh coriander/ cilantro
8-10 fresh Thai basil leaves (or normal basil leaves if you don’t have Thai basil)
2 tbsp lime juice (or lemon like I used)
2-3 tbsp chopped spring onions
2 tbsp bean sprouts
Sriracha sauce according to taste
Few important tips:
Always use bone-in chicken for maximum flavour.
Char the veggies welly well.
Remove scum from time to time gently.
Adjust the quantities of herbs and condiments according to your taste. There is no fixed rule.
Let the broth simmer for at least 1.5 hours or more. Don’t cover the lid completely. Initially partially covered, later on simmer uncovered.
Heat a deep bottomed pot and roast the onion and ginger face down on medium heat. Make sure you don’t peel them. Continue to turn them with a tong for even charring.
When they get slightly charred, add the cinnamon, star anise, fennel and coriander seeds. Dry roast them for some more time until the spices become fragrant and the onion and ginger pieces are nicely charred.
Take out the ginger and onion. Peel the outer skin of the onion and roughly chop in 3-4 pieces to release more flavour into the broth. Also chop the ginger into smaller size as shown below. Add them back in the pot.
Throw in the chicken pieces and add enough water in the pot to make a good broth for two. Add salt, sugar, fish sauce and coriander sprigs and let the broth simmer on low heat (partially covered) for at least 1.5 hours. The longer the better!
Scoop out the scum that rises to the surface with a ladle gently without disturbing the simmering broth, from time to time.
Make sure that every time you scoop out some scum, you dip the ladle into a bowl of clear water before scooping out again. This will ensure your broth doesn’t become cloudy.
Meanwhile prepare your rice noodles according to package instructions, but don’t cook it too far ahead in time as they tend to get sticky if left out for a long time.
Also prepare the crispy shallots by frying 3 finely chopped shallots on low-medium heat in a wok. Drain and keep aside on a paper towel.
After 1.5 hours, you will notice that the broth is mostly clear.
Now remove the chicken and let the broth continue to simmer. Once slightly cool, tear the chicken pieces with your hand roughly instead of chopping, for that rustic street-side feel.
Strain the broth and adjust the seasoning. Remember to keep the broth slightly on the saltier side because it will eventually get diluted when noodles are added.
Time to assemble the phở !
In a bowl, take some of the boiled rice noodles, top it up with chicken and some chopped spring onions. Add enough broth so that it covers almost the entire bowl.
Throw in basil leaves, coriander leaves, chopped Thai red chilies, fried shallots, bean sprouts, a generous squeeze of lime and a squirt of sriracha*.
*Adding sriracha in the phở is often debated because it was never really used traditionally. But eateries now serve dollops of sriracha and hoisin sauce on a small flat dish to be used to flavour the meat and herbs for the phở. I personally don’t mind a small squirt of the hot sauce in my pho as it brings out all the flavours beautifully and elevates the taste but you may skip using it. Just keep some with you on a small plate and use as you please.
Nasi = Rice, Goreng = Fried, the dish literally translates to fried rice. Let’s explore the streets of South East Asia and its glorious cuisine this week 🙂
Day old rice tossed with kecap manis (sweet soy sauce), belacan (shrimp paste) and leftover veggies/ meat creates this beautiful umami rich fried rice topped with a fried egg.
One of the most talked about dishes of south east Asia (with several dubious recipes floating online!), the authentic nasi goreng is rather simple- with only stir-fried left over rice and a fried egg, as served in most local eateries across the length & breadth of Indonesia and Malaysia.
But if you want to make it into a complete wholesome meal like I did, just throw in any left over veggie, some protein and you are sorted! But what’s not optional is the kecap manis and fried egg on top😋
Don’t fret if you don’t have kecap manis. Simply reduce dark soy sauce (preferably low sodium) and brown sugar in a pan on low heat until it becomes darker & sticky. Ta-da! You can add this sweet soy sauce to a host of Asian stir fries😉 Meanwhile you could also check out the Asian aisles of your supermarket or any Asian grocer and get a bottle of this dark and luscious velvety goodness.
Shrimp paste (belacan) gives the dish its umami flavour and elevates its taste to the next level! You can skip it if you don’t have, but do give it a try once. It does smell funky but believe me it really makes a difference in the taste and is actually much subtler in flavour once cooked.
Ingredients (for 2 servings):
200 g boneless chicken cubes
2 portions of cooked rice, a day old (if you don’t have overnight leftover rice, simply cook fresh rice and allow it to cool in refrigerator for at least 3-4 hours, don’t skip this!)
2-3 tbsp kecap manis
2 tsp chopped Thai red chilies
2 tbsp chopped garlic
1 finely chopped medium sized onion or 2-3 shallots
1 large cup veggies of your choice (I used chopped red bell pepper, beans and carrots)
1/2 tsp belacan/ shrimp paste (you can add slightly more or reduce based on your preference)
Salt to taste
White oil for frying
Marinate the boneless chicken cubes with 1/2 tbsp kecap manis. Keep aside.
Heat a wok; once smoking hot, add oil and throw in the chopped shallots (or onion), garlic and Thai red chilies. Sauté for a while.
Now add the chicken and spread it in the wok to ensure that it sears nicely. Stir fry for a while until the chicken is nicely browned. Next add your veggies and continue to stir fry on high heat. Adjust the salt according to your taste (remember soy sauce has salt, so go easy).
Add a bit of shrimp paste if you have and mix everything together so that the paste is evenly combined with the chicken and veggies.
Now add leftover rice (preferably short-grained) and the remaining kecap manis and stir fry for some more time. the rice and veggies should look glazed and nicely coated with the sauce.
Meanwhile prepare two fried eggs in a wok (no salt needed).
Serve hot with fried egg, cucumber slices and prawn crackers🤍 Makan time now!
Crispy and tender boneless chicken thighs smothered in Malaysian style spicy sambal. So sedap (tasty) 🤍
Local Malay and Indonesian fares are so deliciously appetising and dangerously addictive that there’s no going back ever once you taste them at the countless mamak shops (street side restaurants)😋
I was craving sambal ayam goreng today, so quickly tossed up some fried chicken pieces in homemade sambal. Hello weekend bingeing !
Try this recipe and get transported to the enigmatic winding streets of Kuala Lumpur.
For the fried chicken
300 g boneless chicken thigh
1 tbsp ginger-garlic paste
1 tbsp kecap manis (dark sweet soy sauce)
1 tsp vinegar
1 egg beaten
2 tbsp cornflour
White oil for deep frying
For the spicy sambal
5-6 fat cloves of garlic crushed
1 lemongrass stalk finely sliced
1 inch piece of fresh turmeric (or 1 tsp turmeric powder)
2 inch piece of galangal (or fresh ginger)
2-3 dried red chilies soaked in hot water (you can add more or reduce depending on your heat tolerance)
1-2 fresh chilies (again add or reduce to your liking)
1 tsp fish sauce
2 tsp tamarind paste (without seeds)
2 tbsp brown sugar (or palm sugar)
Any white (neutral) oil
Marinate the chicken thigh pieces with some salt, ginger-garlic paste, kecap manis, vinegar, 1 beaten egg and cornflour. Keep refrigerated for 30 mins.
Heat some oil in a wok for deep frying. Fry the chicken until nice and crunchy golden brown. Drain and keep aside on a plate.
Meanwhile prepare the sambal by grinding the garlic cloves, fresh turmeric, ginger (or galangal), soaked dried red chilies, fresh chilies, shallots and lemongrass stalk into a paste in a blender or a mortar-pestle if you have patience.
Now heat a wok with oil. Sauté the paste on low heat until the aromatics turn fragrant which may take 12-15 minutes. Now add little fish sauce, palm sugar (or brown sugar) and the tamarind paste (you can make it to your liking by adjusting the sugar and tamarind).
Once the oil releases from the spices, it’s time to add the fried chicken and toss them for a while. Serve hot with your favourite drinks or simple nasi putih (white rice) 🙂
Say mishti doi once and most faces light up- from Bollywood celebrities to those far away from their homeland Bengal. It’s an emotion after all!
But its lesser known and equally delicious cousin Bhapa doi (steamed yogurt) deserves a mention too! With a creamy and light pudding-like texture coupled with the earthy flavour of nolen gur (date palm jaggery), this cheesecake is a sure winner this winter ❄️
You could play around with different toppings like strawberry glaze or chocolate shavings or you may also mix fresh mango puree in the cake batter to make it even more sinful.
With minimal ingredients and a hassle-free baking technique, this cheesecake comes together in a snap! Try it once and feel the magic 🙂
2 cups parle g/ good day or any digestive biscuit crumbs
1/2 cup melted butter
200 g plain yogurt
100 g hung yogurt
300 ml condensed milk
1 tsp vanilla essence
3 tbsp liquid nolen gur (date palm jaggery)
4-5 tbsp fresh milk (preferably full fat)
Chopped almonds and pistachios for garnishing
In a bowl, add 2 cups of Parle g/ Good day or any other digestive biscuit crumbs and the melted butter. Mix thoroughly until well combined. Now press the crumbs into an even layer at the bottom of an 8-9 inch spring foam pan. Keep refrigerated for at least 15-20 minutes.
In another bowl, gently fold with a spatula the following ingredients- plain yogurt, hung yogurt, condensed milk, vanilla essence, liquid nolen gur and fresh milk. Don’t use a whisk! Just mix the ingredients with a spatula without over mixing, else the cake may crack while baking.
The best thing about bhapa doi/ steamed yogurt is that there is no fixed measurement of ingredients unlike regular baking. You can add/ reduce the quantities depending on how sweet you want the cheesecake to be but just make sure that the batter is of slightly thicker consistency.
Pour the batter into the cake pan.
Put few drops of the liquid gur/ jaggery on top with a spoon and now spread them with a toothpick/ skewer to your liking and create any random design as seen the pictures below.
Bake in a pre-heated oven at 170 degree Celsius for 50 minutes. Don’t forget to pour some hot water on a baking tray and place the cake pan on top and then bake (water bath).
Refrigerate for at least 5 hours and serve chilled garnished with chopped almonds, pistachios and a drizzling of some warm nolen gur🤍