My mother makes a 'halwa' out of semolina, butter, cardamom, sultanas, sugar and slivered almonds. The consistency of her dessert is somewhat like mashed potatoes. I am a huge fan of farina and thought I could use the same ingredients my mother uses for halwa in this dish. The cardamom adds that earthy yet floral fragrance; the almonds a dimension of textural crunch; and who doesn't love pure Canadian maple syrup? Steam lifting off of the bowl with wafts of cardamom: reminiscent of my childhood. —shayma
cardamon pods, seeds extracted, pods discarded
handful slivered almonds + more for garnishing
handful golden sultanas + more for garnishing (my preferred sultanas are from Iran- found in any Persian market)
pure maple syrup (I like Grade 'C' from Quebec, which is Amber)
Shayma Saadat is a cookery teacher, food writer, stylist and photographer who focuses on the food of her heritage - Pakistan, Afghanistan and Iran, which she refers to as Silk Route cuisine. Shayma lives in Toronto with her husband and son. You can follow her culinary journey on Instagram @SpiceSpoon.