Qorma-e-Lubia

Afghan Kidney Bean Stew

This vegan stew heralding from Afghanistan is a gorgeous dish full of goodness and one that I am sure will become a firm favourite in your household, as it has in mine. With simple ingredients (kidney beans, onions, tomatoes and some herbs and spices), this dish is easy to prepare (especially if you use canned kidney beans as opposed to dried ones).

Afghan cuisine includes dishes and cooking techniques also seen in Persian, Central Asian and Indian cuisines due to Afghanistan’s close proximity and historical cultural connections. As neighboring countries with cultural ties, there has been a long history of population movements between Iran and Afghanistan, indeed parts of Afghanistan formed part of the Persian Empire, which lasted from approximately 559 B.C.E. to 331 B.C.E. Sadly modern day Iran has not treated Afghan immigrants well, with widespread reports of Iranian mistreatment of Afghan migrants and their human rights – the community is very marginalized in Iran. 

The two official languages spoken in Afghanistan are Dari and Pashto. Dari is the official name of the variety of Persian language spoken in Afghanistan. It is often referred to as Afghan Persian. Although still widely known as Farsi (the official language of Iran) to its native speakers, the name was officially changed to Dari in 1964 by the Afghan government. Pashto is an Eastern Iranian language of the Indo-European family. It is also the second-largest provincial language of Pakistan, spoken mainly in the northwestern province of Khyber Pakhtunkhwa and the northern districts of the Balochistan province.

I remember the first time I heard someone speaking Dari (1980 something). I asked my mother why I could understand a language which seemed familiar but unfamiliar at the same time. The words made sense to me but the rhythm the language was being spoken in was different to the Farsi I had grown up with. And that is when I learnt about Afghanistan, their languages and the relationship with Iran. My journey into Afghan cuisine came later in my life but as with learning about our connections in language, their cuisine has brought me great joy and continues to do so. There are many Afghan dishes that feel familiar to me due to my Persian background, but there are also a huge amount of dishes new to me which I have loved learning to cook! And the first I am introducing to you is my version of Qorma-e-Lubia. For those of you familiar with Indian cuisine, you will note this recipe is very similar to the North Indian dish Rajma Masala. Pakistan and Nepal also have a version of this dish. 

So what is Qorma? Qorma is the Afghan name given to an onion and tomato-based stew or casserole, usually served with rice (challow, Persians call their rice chelow). First, onion is caramelized, for a richly colored stew. Then tomato is added, along with a variety of meat, lentils, spices, and vegetables, depending on the recipe. The main ingredient, which can be meat, beans or vegetables, is usually added last. There are many different qormas including:

  • Qorma e gosht  – a meat stew usually served at gatherings;
  • Qorma e nadroo – lamb or veal, yogurt, lotus roots and coriander;
  • Qorma e alou-bokhara wa dalnakhod – veal or chicken, sour plums, lentils and cardamom;
  • Qorma e sabzi – lamb, sautéed spinach and other greens;
  • Qorma e lawand – chicken, lamb, or beef, plus yogurt, turmeric and coriander;
  • Qorma e shalgham – a sweet and sour qorma made with lamb, turnips and sugar.

Qorma-e-Lubia is simply made with red kidney beans as the protein element and cooked with an onion and tomato base flavored with garlic, turmeric, coriander, cumin and dried mint. I also add a little garam masala to mine. Serve it with flatbread, rice (kateh or chelow), a nice crunchy salad with a citrus dressing and / or a yoghurt or non-dairy dip (I have served mine with Maast O’Khiar, the Persian yoghurt and cucumber dip, as pictured below). 

The flavour of this qorma (as with many stew style dishes) gets better if eaten the day after cooking. Therefore, I recommend making it a day before you want to serve it and then heating it up. The flavours really fuse together brilliantly with a little more time to get to know each other.

Just as a side note, if you are using dried kidney beans you will need approximately 250 grams. Remember to wash, soak, drain and then cook the beans before adding them at step 7 below. Kidney beans are toxic if not prepared properly when starting with the dried form and can cause tummy upsets, so make sure you follow the instructions on the packet or google it.

The flatbread pictured below is Bolani, an Afghan stuffed flatbread and the recipe will be posted soon – so watch out for it!


Qorma-e-Lubia

Afghan Kidney Bean Curry
Prep Time20 mins
Cook Time1 hr 15 mins
Total Time1 hr 35 mins
Course: Main Course
Cuisine: Afghan
Keyword: vegetarian, vegan
Servings: 4
Author: Mersedeh Prewer

Ingredients

  • 3 tbsp vegetable oil
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 large onion (finely diced)
  • 3 cloves garlic (crushed or minced)
  • 1 tsp turmeric
  • 1/2 tsp dried red chilli flakes
  • 1 tsp dried mint
  • 3 medium tomatoes (roughly chopped)
  • 3 tbsp tomato purée
  • 600 ml vegetable stock
  • 2 x 400 g cans of kidney beans (or 250 grams of dried kidney beans cooked in accordance with package instructions)
  • 1/2 tsp garam masala
  • Juice of 1 lime or half a lemon
  • Salt and Pepper (to taste)
  • Chopped fresh coriander leaves and sliced sping onions (to stir through / garnish before serving)

Instructions

  • Place a medium to large saucepan (which has a lid) on a medium / high heat and add the oil.
  • Bash the coriander and cumin seeds in a pestle and mortar and then add to the saucepan. Cook for about a minute. Keep a close eye on them so they don't burn. Lower the heat to medium, if necessary.
  • Then add chopped onions and cook until they brown / caramelise.
  • Add the garlic and turmeric and stir to distribute evenly into the onions. Then add dried mint and dried chilli flakes (feel free to exclude chilli or revise chilli levels down if half a teaspoon feels a bit too much for you).
  • Add the chopped tomatoes and stir now and again until they break down (roughly 5 to 10 minutes).
  • Add the tomato purée and stir until evenly distributed and follow with the vegetable stock. Give the mixture a good stir and let it come to a boil and then reduce the heat to low / medium to allow to simmer. Place the lid on the saucepan and let the sauce simmer for a minimum of 30 min or longer - ideally when you start to see the oil form a little round the edges of the sauce.
  • Then add your cooked kidney beans, garam masala, the lime (or lemon) juice, salt and pepper and stir. Leave to simmer with the lid on for a further 15 to 30 mins.
  • Taste and adjust seasoing if required. Before serving, stir through some fresh chopped coriander. Spoon the Qorma into your serving dish and sprinkle with the sliced spring onions. Serve with flatbread and / or rice, yoghurt-style dip and / or salad and pickles (torshi).

 

Simit

Turkish Bagels

Simit is a circular bread encrusted with sesame seeds, which is common to the cuisines of the former Ottoman Empire and the Middle-East. It is widely known as a Turkish bagel in the USA and Koulouri in Greece. They are commonly eaten at breakfast and are a much loved street food available on many corners in Istanbul. They have a crispy exterior and a soft doughy interior, which can be created using a standard bread dough mixture.

The distinctive taste of Simit comes from a combination of toasted sesame seeds and a grape molasses glaze. Grape molasses can be found online or at Middle-Eastern supermarkets. Sesame seeds are widely available in their raw form, so you will need to toast them in a dry frying pan before coating the Simit rings.

I was first introduced to Simit during one of our holidays in Turkey. Many of us Iranians love holidaying in Turkey as it feels familiar but with the freedoms we cannot enjoy in our own motherland. In fact, I have travelled to Turkey more than I have to Iran. The hospitality, the food and the weather make for the perfect destination for my family and it feels like home. 

The variety of baked goods available in Turkey is incredible and Simit is no exception. My local artisan bakery has Simit sandwiches available to be toasted and eaten with a strong Turkish coffee to follow, which has become a favourite weekend brunch option for my husband and I. 

When I bake them at home, we either eat them with feta and halva (as pictured above) or with jam. We also love having them as an accompaniment to egg dishes (pictured below). The recipe foe Nargessi (Persian spinach Eggs as pictured) can be found here.


Simit

Turkish Bagels
Prep Time20 mins
Cook Time25 mins
Proving Time x 21 hr 30 mins
Total Time2 hrs 15 mins
Course: Breakfast, Accompaniment
Cuisine: Turkish
Keyword: Simit, Turkish Bagel, Gevrek, Koulouri
Servings: 6
Author: Mersedeh Prewer

Ingredients

Simit Dough

  • 500 g strong white bread flour (plus extra for sprinkling on your surface when shaping the Simit)
  • 2 tsp fast-action yeast
  • 1 tsp salt
  • 300 ml tepid water
  • A little olive oil (to oil the bowl the dough proves in)

Simit Topping

  • 100 ml grape molasses (üzüm pekmezi)
  • 50 ml water
  • 2 tsp flour
  • 300 g toasted sesame seeds

Instructions

  • Preheat the oven to 220°C / fan 200°C / gas 7 / 425°F. Place a baking tray in the oven.
  • Mix strong white flour, salt and fast-action yeast in a large bowl making sure the salt and yeast are kept apart at this initial stage. Make a well in the centre, then add 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
  • Tip onto a lightly floured work surface and knead for around 10 mins. Once the dough is smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour or until doubled in size.
  • Mix the grape molasses, water and flour in a large bowl.
  • Prepare the toasted sesame seeds. Take the raw sesame seeds, toast in a dry pan until golden, shaking and stirring the pan regularly. Take care not to burn the seeds. It should only take a few minutes to toast the sesame seeds.
  • Once the dough has proved, cut the dough into 12 equal sized pieces. Sprinkle some flour on the surface and roll each piece into a long sausage about 25cm long. Take two of the rolled dough pieces and place them alongside each other. Squeeze the ends together and roll the ends in opposite directions, causing them to braid. Squeeze the two ends together to form a ring. Repeat with the remaining dough.
  • Dip the simits into the grape molasses mixture until covered. Cover completely with sesame seeds. Stretch the dough a little as you do this to ensure the Simit is even but don't worry if it is not perfect - rustic is a great look! Place the ready Simits on a piece of baking paper, cover with a tea towel and let prove for a further 30 mins.
  • Bake in two batches until cooked through and golden brown on the outside, 20 - 25 minutes. Check the Simit occasionally to make sure it doesn't burn and turn the heat down if necessary.
  • Leave to cool on a cooling rack. Simit is best eaten while still warm so if you don't eat them straight away, reheat in the oven before consuming.

 

 

Rose Harissa Aubergines & Hummus

This is one of my ‘inspired by…’ recipes. In other words it is dish I have developed but one that has been inspired by all that I have learnt from the rich tapestry of living in a time where we can tap into many different cultures across the world by the people we meet, the restaurants we have eaten at, the ever expanding offerings from supermarkets, and / or the information and education we can access. 

It is a really easy dish to prepare and one that can easily be cooked up after work. It is vegan so a great option for a ‘Meat Free Monday’ meal. Served with other mezze-style offerings such as bread, olives or, as pictured, a fresh herb and feta cheese platter, this dish can generously feed 4 people and more if offered up as a dip. It keeps well, if there are any leftovers, for a few days so we often make wraps or sandwiches with it too.

The aubergine mixture is simply aubergines and onion cooked in vegetable oil with the addition of rose harissa, garlic, tomato purée, balsamic vinegar and fresh coriander to create an aromatic dish with a little heat. The aubergine mixture, which you can either have cold or warm, is then layered on hummus and served with some bread to dip into it. You can buy your favourite brand of hummus as opposed to making it from scratch but the recipe for hummus below is so easy, resulting in a beautifully creamy and smooth hummus, I can’t recommend it enough.

For those of you who may not know, harissa originates from North Africa, while every region has its own variation and take on the paste, it’s particularly associated with Tunisia. It is a hot chilli pepper paste, the main ingredients of which are roasted red peppers, Baklouti peppers, spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil. Rose harissa contains dried rose petals, and, usually, rosewater too. This softens the heat and adds a subtle floral note to the dishes it is added to.

Hummus is a savoury Middle-Eastern dip made from cooked, chickpeas blended with olive oil, tahini (sesame paste), lemon juice, and garlic. It is difficult to pinpoint the exact origins of hummus as multiple different theories and claims of origins exist in various parts of the Middle-East but apparently the earliest known written recipes for a dish resembling hummus bi tahina are recorded in cookbooks written in Cairo, Egypt in the 13th century.

This dish is becoming one of our family favourites and I hope you find it as delicious as we do! Please do tag me in your Instagram pictures of this or any of my other recipes you cook. 


Rose-Harissa Aubergines & Hummus

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course, Appetiser
Cuisine: Fusion, Middle-Eastern
Keyword: vegetarian, vegan
Servings: 4 (as part of a mezze-style meal or appetiser)
Author: Mersedeh Prewer

Ingredients

For the Rose Harissa Aubergines

  • 3 tbsp vegetable oil
  • 2 large aubergines (chopped into 2 inch chunks. If you have time salt them and leave them for 30 mins to extract water - this will reduce the amount of oil needed to cook them)
  • 1 large onion (finely diced)
  • 2 cloves garlic (crushed or minced)
  • 2 tbsp rose harissa paste
  • 2 tbsp tomato purée
  • 250 ml water
  • 20 g fresh coriander (finely chopped including stems)
  • 1 tbsp balsamic vinegar
  • Salt and Pepper (to taste)
  • Olive oil (to drizzle on top before serving)
  • Finely chopped fresh herbs (to garnish - you can use any herb you like including coriander or parsley)

For the Hummus

  • 720 g large chick peas in a jar (drained weight approx. 400g)
  • 2 cloves garlic
  • Juice of 1 lemon
  • 4 tbsp tahini
  • 40 ml olive oil
  • 40 ml ice cold water
  • Salt and Pepper (to taste)

Instructions

For the Rose Harissa Aubergines

  • Place a large frying pan on a medium / high heat and add 2 tbsp of oil. Add the aubergines and cook until soft all the way through. After 5 minutes of cooking the aubergine, add the remaining 1 tbsp of oil. Stir occasionally to ensure all sides of the aubergine cook through.
  • Add the onions to the pan. The pan may be dry as aubergine has a tendency to absorb oil. Do not be tempted to add more oil as the rose harissa paste contains oil. Stir and cook the mixture until the onions are translucent. Add the garlic and stir until evenly distributed.
  • Add the rose harissa and stir into the mixture. Then add the tomato purée and stir in. Follow with the water, then the fresh coriander and finally the balsamic vinegar. Cook and stir until the liquid reduces and you have a lovely sticky mixture - some of the aubergine chunks will be mashed into the mixture and that is absolutely fine. Reduce the heat to the lowest setting and season to taste. You can turn the heat off and leave in the pan until ready to serve the dish. Alternatively you can leave it on a low flame but make sure the mixture does not dry out / burn - add more water if necessary.

For the Hummus

  • Add all the hummus ingredients, except the water, salt and pepper to a food processor / nutribullet. Blend until it is smooth. Then add the water and blend further until you have creamy texture. Season to taste.
  • Spoon the hummus onto a serving dish and top with the rose harissa aubergine mixture. Drizzle with olive oil and a sprinkle of fresh herbs. Serve as part of a mezze-platter with bread.

Sholeh Zard Overnight Oats

Overnight oats flavoured with saffron & rose water

Sholeh Zard is a Persian rice pudding dessert flavoured with saffron, rose water, sugar and decorated with almonds, pistachio and cinnamon. I love the flavour but, more often than not, it follows a Persian feast, which has had rice served as one of the accompaniments or main dishes. So the last thing I want is a dessert with rice in it.

After a light bulb moment, I decided to experiment with the flavours of Sholeh Zard with the concept of overnight oats. Overnight oats have become very popular over the last decade – a quick, healthy and delicious way of preparing rolled oats. With no cooking required, it is prepared by mixing rolled oats, liquids and other ingredients and leaving them in the fridge overnight.

The process is simple, soak some oats and chia seeds in milk, Greek yogurt, saffron, rose water and honey and leave in the fridge overnight. Add flaked almonds and some strawberries the next day and give it a good stir. Serve it in a bowl topped with more strawberries, crushed pistachios and a sprinkle of cinnamon. The resulting breakfast dish is fresh, light and delicious. My family love it and it is one of our regular breakfast options. It’s so low maintenance to knock up and washing up is easier than the mess cooked porridge creates!

I have included chia seeds in the recipe due to the nutritional benefits including adding fibre and protein. Feel free to leave them out if you are not a fan. You can also make this with non-dairy milk and yogurt and replace the honey with maple syrup if you are vegan. If you would prefer to substitute the honey / maple syrup with a wholesome way to sweeten the oats, then grate pear or apple into the oat mixture prior to leaving in the fridge overnight.


Sholeh Zard Overnight Oats

Overnight oats flavoured with saffron and rose water
Prep Time10 mins
Total Time10 mins
Course: Breakfast
Cuisine: Persian, Iranian, Fusion
Servings: 1
Author: Mersedeh Prewer

Ingredients

  • 50 g rolled oats
  • 1 tsp chia seeds
  • 200 ml milk or non-dairy alternative
  • 1 tbsp Greek yoghurt or non-dairy alternative
  • 2 tbsp rose water (use only 1 tbsp if you want it less floral)
  • 1/8 tsp ground saffron
  • 2 tbsp honey or maple syrup
  • 2 tsp flaked almonds
  • Strawberries (to mix through and garnish when ready to serve)
  • Small pinch of cinnamon (to garnish)
  • 1 tsp ground pistachios (to garnish)

Instructions

  • Mix the oats, chia seeds, milk, yoghurt, rose water, saffron and honey in a bowl. Cover and leave in the fridge overnight to soak.
  • Prior to serving, add and stir through flaked almonds and some chopped strawberries.
  • Spoon into your bowl and top with more chopped strawberries, a sprinkle of cinnamon and ground pistachios.

Persian-Style Dal

Dal with limoo amani & advieh

I discovered a love for lentils over the last ten years. As a child I avoided the Persian dishes that contained them, disliking their texture or the flavour of the dish they were mixed in. But as many of us grow older we find our tastes change and lentils are now having their day in my cooking. My husband introduced to me the world of dal during one of our early dates. He is a big fan of Indian cuisine and always orders a dal dish to accompany his meal. I was reluctant at first but, after a spoonful, I fell in love with the creamy texture and the aromatics of the dish.

I wanted to make a dal dish with a Persian twist so I started experimenting with the holy trinity of Persian cooking – onion, turmeric and saffron. I also added other familiar flavours from our cuisine during the recipe development including limoo amani (dried lime), advieh (Persian mixed spice) and nigella seeds. The resulting dish is deliciously savoury, packing an umami punch and satisfying even the die-hard carnivore.

Limoo amani can be bought online or from most Middle-Eastern food shops. It adds a musky and citrusy flavour to the dish. Be careful when piercing a hole into the dried lime as you do not want the seeds to fall out while it is cooking as it can make the dish bitter – just a gentle shallow poke into the lime with the end of a sharp knife.

Advieh can also be bought from most Middle-Eastern food shops – I buy mine online from Freshly Spiced on  Etsy. I like a little heat in my food so I add red chilli to my dal, but feel free to leave it out. Serve it with roti or naan, rice if you want a hearty meal with fresh herbs, torshi or yoghurt on the side. 


Persian-Style Dal

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Persian, Iranian, Fusion
Keyword: vegetarian, vegan option, dhal, dahl, daal
Servings: 2 (if served as a main; 4 when served a with other dishes)
Author: Mersedeh Prewer

Ingredients

For the dhal

  • 250 g chana dal (split yellow lentils) (rinsed with water until it runs clear and left in a bowl of water to soak overnight)
  • 2 tbsp vegetable oil
  • 1 onion
  • 3 cloves garlic
  • 1 whole red chilli (finely chopped - please feel free leave out / reduce amount or deseed if you would prefer it less spicy)
  • 1 tsp coriander seeds
  • 1 tsp turmeric
  • 900 mls vegetable stock
  • 1 bay leaf
  • 1 limoo amani (dried lime)
  • 200 g fresh tomatoes (chopped)
  • 1/8 tsp ground saffron (bloomed in 2 tbsp of water)
  • Juice from half a fresh lime
  • Salt and pepper (to taste)

For the temper and garnish

  • 2 tbsp ghee (non dairy alternative, if vegan)
  • 1 tsp black mustard seeds
  • 1/4 tsp advieh (Persian mixed spice)
  • 1 tsp nigella seeds (to garnish)

Instructions

  • Blend the onion and garlic into a paste in a food processor or equivalent.
  • Take a large saucepan and add the 2 tbsp of oil and place on a medium / high heat. Add the chilli and coriander seeds and and toast lightly for 30 seconds to release the flavours. Be careful not to burn otherwise it will be bitter.
  • Add the onion and garlic paste to the pan and cook for 5 minutes. Add the turmeric and cook for a couple of minutes.
  • Drain the lentils and rinse. Then add them to the pan with the stock, chopped tomatoes, bay leaf and bloomed saffron.
  • Pierce the limoo amani 3 to 4 times around the lime gently with the tip of a sharp knife and add to the pan - only a shallow piercing is required. Bring to a boil, then turn the heat down, add a lid and let it simmer for 45 minutes.
  • When the lentils have cooked, remove from the heat and remove the bay leaf and limoo amani. Stir to break the lentils down. Squeeze some fresh lime juice and season to taste. Leave the mixture to thicken.
  • To make the temper, place a small frying pan on a high heat. Add the ghee and fry the mustard seeds for 30 seconds. Turn the heat off, add the advieh and mix and then pour into the dal mixture and stir. Sprinkle nigella seeds to garnish.
  • Serve with chapatis or roti and/or rice with yoghurt or torshi.

Zeytoon Parvardeh

Olives marinated in a herb, walnut & pomegranate paste

This delightful appetiser heralds from Gilan Province in the North of Iran, a region I visited in my mid twenties and one my family has become more familiar with over the last 20 years. Gilan Province lies along the Caspian Sea bordering Russia. The Province is lush and green with many delicious dishes, particularly vegetarian, originating from the Province, including Mirza Ghasemi (smoked aubergines and eggs) and Baghali Ghatogh (eggs with broad beans and dill). 

The North of Iran loves walnuts and pomegranates and a number of their dishes use this combination including Zeytoon Parvardeh. The ingredients are olives; pomegranate juice, molasses and arils; walnuts; garlic; and a herb called chuchagh. Chuchagh is a rare herb and is found in certain areas In Iran. In order to emulate its flavour for this dish we replace it with mint in the UK. I have also added a bit of coriander and parsley to my recipe. I use large pitted green olives like gordal olives. By using pitted olives, it allows for the marinade to seep into the olives and also makes it easier to eat them. The flavour profile of this dish is sweet and sour and incredibly moreish.

It is an easy and quick dish to prepare and ideally made the night before so that the flavours blend and intensify. I often make a small bowl of this appetiser and slowly work my way through it with cheese and crackers – I hasten to add that eating it as an accompaniment with cheese is not authentically Iranian but it works!

Zeytoon Parvardeh can be eaten with pre-dinner drinks (wine, cocktails or hard liquor – whatever you fancy), as part of a mezze-style platter or array of dishes, or with cheese and crackers which is my favourite way to eat it.


Zeytoon Parvardeh

Prep Time15 mins
Course: Appetiser
Cuisine: Persian, Iranian
Keyword: vegetarian, vegan
Servings: 4
Author: Mersedeh Prewer

Ingredients

  • 7 whole walnuts (or 14 halves)
  • 2 cloves garlic
  • 10 g fresh mint
  • 10 g fresh coriander
  • 10 g fresh parsley
  • 2 tbsp pomegranate molasses
  • 1 tbsp olive oil (extra virgin preferably)
  • 2 tbsp pomegranate juice (squeeze this out of the pomegranate or use 2 tbsp of the arils)
  • 350 g large pitted green olives (drained weight approx 160g)
  • 1 to 2 tbsp pomegranate arils (to stir through and garnish)
  • Ground walnuts (to sprinkle as a garnish)

Instructions

  • Add the walnuts and garlic to a food processor and blitz until the walnuts are finely ground.
  • Remove the mint leaves from the stems. Remove the tougher parts of the stems from the coriander and parsley. Then add the herbs to the walnut and garlic and pulse in the food processor until finely chopped.
  • Add the pomegranate molasses, olive oil and the pomegranate juice. Pulse in the food processor until it is a coarse paste.
  • Mix the paste with the olives in a bowl. Stir through some pomegranate arils, reserving some for a garnish. Cover and leave in the fridge to marinate (preferably overnight).
  • Serve with ground walnuts and pomegranate arils sprinkled on top.