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Nutty Saffron Carrot and Amaranth Stew with Spiced Pomegranate Drizzle
Warm up with our Nutty Saffron Carrot and Amaranth Stew, infused with spices and a tangy pomegranate drizzle for a comforting, nutrient-rich meal.
As the chill of the season sets in, there's nothing more comforting than a bowl of rich, aromatic stew that fills your home with warmth and tantalizing scents. This Nutty Saffron Carrot and Amaranth Stew is not just another cozy recipe; it's a culinary adventure that brings together unexpected flavors and textures. Packed with beta-carotene-rich carrots, protein-packed amaranth, and the earthy notes of saffron, this stew is a powerhouse of nutrients. The addition of a spiced pomegranate drizzle adds a tangy twist, making each spoonful a delight.
This recipe is perfect for those seeking a plant-based meal that doesn't compromise on flavor or satisfaction. Amaranth, a lesser-known gluten-free grain, combines with hearty carrots to create a stew that's both filling and nourishing. The use of saffron, known for its potential antioxidant benefits, not only elevates the flavor profile but also adds a luxurious hue to the dish. Whether you're enjoying a quiet evening alone or sharing a meal with loved ones, this stew promises to deliver warmth and wellness in every bite.
Recipe Overview
🥗 Vegetarian
🌾 Gluten Free
Prep Time
20 mins
Cook Time
40 mins
Total Time
60 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Mexican
Warm up with our Nutty Saffron Carrot and Amaranth Stew, infused with spices and a tangy pomegranate drizzle for a comforting, nutrient-rich meal.
Ingredients
- • saffron threads: 1/2 teaspoon
- • hot water: 1/4 cup
- • olive oil: 2 tablespoons
- • onion, finely chopped: 1 medium
- • garlic cloves, minced: 3
- • fresh ginger, grated: 1 tablespoon
- • ground cumin: 1 teaspoon
- • ground coriander: 1 teaspoon
- • ground cinnamon: 1/2 teaspoon
- • carrots, peeled and sliced: 4 cups
- • vegetable broth: 4 cups
- • amaranth grain: 1 cup
- • salt: to taste
- • black pepper: to taste
- • pomegranate juice: 1/2 cup
- • pomegranate seeds: 1/4 cup
- • fresh cilantro, chopped: 1/4 cup
- • chopped walnuts: 1/4 cup
Instructions
- 1 Begin by soaking the saffron threads in hot water for 10 minutes to release their color and flavor.
- 2 In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 3 Add the minced garlic and grated ginger to the pot, stirring for another minute until fragrant. Stir in the ground cumin, coriander, and cinnamon, allowing the spices to bloom for an additional minute.
- 4 Add the sliced carrots to the pot, stirring to coat them with the spice mixture. Pour in the vegetable broth and bring to a gentle simmer.
- 5 Stir in the amaranth grain, infused saffron water, salt, and pepper. Cover the pot and let it simmer on low heat for 30 minutes, or until the amaranth is tender and the stew has thickened.
- 6 While the stew is simmering, prepare the spiced pomegranate drizzle. In a small saucepan, reduce the pomegranate juice over low heat until thickened slightly, about 10 minutes. Stir in the pomegranate seeds and remove from heat.
- 7 Once the stew is ready, check for seasoning and adjust salt and pepper if necessary. Serve the stew hot, garnished with fresh cilantro, chopped walnuts, and a generous drizzle of the spiced pomegranate reduction.
Serving Suggestions
- • This Nutty Saffron Carrot and Amaranth Stew pairs beautifully with a slice of whole-grain bread or a side of quinoa salad for added texture and nutrition. To enhance the cozy theme, serve alongside a warm herbal tea such as chamomile or mint, which complements the stew's spices without overpowering them. For an extra layer of indulgence, consider topping the stew with a dollop of dairy-free yogurt or a sprinkle of nutritional yeast, adding creaminess and a subtle cheesiness that will satisfy any comfort food craving.
Storage Tips
Store any leftover stew in an airtight container in the refrigerator for up to 4 days. To maintain its nutritional value, reheat gently on the stove over low heat, adding a splash of vegetable broth if necessary to loosen the consistency. For longer storage, freeze the stew in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
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