This granola from Dishoom has only a hint of sweetness and is much more nutty with hints of butter and spice so it makes a great foil to any fresh or poached fruit (here with Nigella’s pomegranate-poached quinces). It’s also great with just some creamy yoghurt, we loved it. The kitchen smells incredible as it toasts!
Dishoom Granola – makes 10-12 portions
- 200g rolled oats
- 100g almonds
- 80g cashew nuts
- 75g pistachio nuts
- 45g desiccated coconut
- 70g sunflower seeds
- 70g pumpkin seeds
- 20g sesame seeds
- 100g acacia honey
- 100g unsalted butter
- 1 tsp ground cinnamon
Heat the oven to 210C/190C fan/Gas 6-7.
Line two large baking trays with baking parchment.
Mix the oats, nuts, desiccated coconut and seeds together in a big bowl.
Put the honey, butter and ground cinnamon into a small saucepan and heat gently until the butter is just melted. Pour over the dry ingredients in the bowl and mix well.
Divide the mixture between the baking trays and spread evenly, just a wooden spoon to pat it down. Put one tray in the oven and bake for 10 minutes. Remove the tray from the oven and mix well, then press it down again. Bake for another 5 minutes, then remove from the oven and allow to cool completely before you stir or move it. Repeat with the other tray.
Store in an airtight container and use within a month.
(Original recipe from Dishoom by Shamil Thakrar, Kavi Thakrar & Naved Nasir, Bloomsbury Publishing, 2019.)
Jono & Jules do food & wine 
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