This Eid, elevate your festive delicacies with the nutritious touch of California walnuts! Renowned for their health benefits and versatility, walnuts make a delightful addition to drinks, snacks, main courses, and desserts. Packed with nutrients, they’re an excellent source of alpha-linolenic acid (ALA) — the plant-based omega-3 fatty acid (2.5g) — the highest among tree nuts. Plus, a handful of walnuts offers 4g of protein, 2g of fiber, and 45mg of magnesium, making them a powerhouse of goodness.
Let the spirit of Eid shine through every bite by adding warmth and care to your dishes. Whether you’re crafting a rich korma, a hearty pulao, or a decadent dessert, California walnuts blend beautifully, bringing flavor and nutrition to every recipe. This festive season, create unforgettable moments with loved ones while savoring dishes made with love and health in mind.
Pan-Fried Lamb with Quinoa, Walnuts, Dates and Apricots – Chef Sabyasachi Gorai
Ingredients : 250g quinoa, 1 small onion2 garlic cloves, 1 bunch flat leaf parsley
½ bunch mint, 1 handful of dried apricots, 1 handful of dried dates, 20g California walnuts, 500 lamb filet, Olive oil
Salt, pepper, 100ml vegetable stock, ½ teaspoon cumin, ½ teaspoon ground coriander, 1 teaspoon Harrissa, ½ teaspoon cinnamon, 1 teaspoon candied orange pieces
Preparations
Cook the quinoa according to the package instructions and keep it warm. Finely chop the onion and garlic, wash the herbs, pat them dry, and coarsely chop the leaves. Roughly chop the apricots, dates, and walnuts. Slice the lamb filets into strips, season with salt and pepper, and sear them briefly in a heated pan with olive oil, ensuring they remain pink inside. Remove the lamb, cover, and keep warm. In the same pan, gently sauté the garlic and onions, then add the spices and orange pieces. Stir in the dates, apricots, and walnuts, increasing the heat momentarily to enhance the flavors. Deglaze with vegetable stock, allowing it to simmer and reduce slightly. Return the lamb strips to the pan, mix well, and adjust seasoning if needed. Finally, fold in the fresh herbs, then serve everything arranged on a platter alongside the warm quinoa.
California Walnut Vegetable Biryani – Chef Sabyasachi Gorai
Ingredients: 1½ tablespoon oil, 1 bay leaf, 4 green cardamoms, 4 whole cloves, 6 black peppercorns, 1 teaspoon cumin seeds, 1 medium red onion, sliced, 1 green chilli sliced, 12 California walnut halves, smashed, 2 teaspoons ginger-garlic paste, ½ cup frozen green peas soaked in warm water for 10 minutes, 2 medium carrots, sliced, 1 medium potato, diced into 1-inch pieces, 1/3 cup cilantro chopped, ½ teaspoon garam masala, ½ teaspoon smoked paprika, ¾ teaspoon salt for taste, 1 cup basmati rice, 1.25 cups water
Preparations : To prepare this flavorful dish, start by washing and rinsing the basmati rice until the water runs clear, then soak it in 2 cups of water for 20 minutes. While the rice soaks, chop all the vegetables and soak the frozen green peas in warm water for 5-10 minutes. Once the rice is ready, drain the water and set it aside, along with the drained green peas. Heat some oil in a pan, then add bay leaf, green cardamom, whole cloves, black peppercorns, and cumin seeds, sautéing for about 30 seconds until aromatic. Next, add sliced onions, green chili, and California walnuts, cooking for 3-4 minutes until the onions turn light brown. Stir in the ginger-garlic paste and cook for another minute before adding the vegetables — potato, carrots, and green peas — along with chopped cilantro, garam masala, smoked paprika, and salt. Gently mix in the drained rice, ensuring it’s well-coated with the spices and vegetables. Pour in the water without stirring, cover the pan with a lid, and cook on high pressure for 5 minutes. Finally, fluff the rice with a fork and garnish with more California walnuts before serving.
Walnut Kunafa Pudding – Chef Guntas Sethi
Ingredients
For the custard: 500g milk, 2 tablespoons cornflour mixed with milk, 1 teaspoon rose petals, 1 teaspoon vanilla extract, 1 cup cream cheese, softened
For the sugar syrup: 1 cup sugar, 1.5 cups water, 1/2 teaspoon lemon juice, 1 teaspoon rose water
For the vermicelli: 2 cups vermicelli, 2 teaspoons ghee
For the candied walnuts:1 cup walnuts, 1/2 cup sugar
For assembling: Roasted vermicelli, Custard, Sugar syrup, Candied walnuts, Rose petals
Preparation: Warm some milk and stir in sugar, rose petals, and cornflour, mixing well until combined. Set it aside to thicken. Meanwhile, caramelize some sugar by melting it until it turns golden brown, then toss in chopped California walnuts, coating them in the rich caramel. In a separate bowl, whisk the cream cheese with rose petals until it forms a smooth, rosy mixture, then fold in the caramelized walnuts. Finally, heat a bit of ghee in a pan and sauté the roasted vermicelli until golden, adding a delightful crunch to this indulgent creation.
For assembling:Start by layering the roasted vermicelli at the base, then drizzle some sugar syrup over it, allowing the sweetness to soak in. Next, spread the luscious rose cream filling evenly on top, creating a smooth layer. Finish by garnishing with the rich, caramelized walnuts, adding a delightful crunch. Serve and enjoy this beautifully layered dessert.
