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1 14-ounce can reduced-sodium chicken broth
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1 tablespoon mild or hot curry powder
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1/2 teaspoon ground turmeric
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1 generous pinch finely crumbled saffron threads (see Note)
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1 tablespoon freshly grated orange zest
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1 tablespoon minced fresh ginger
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3/4 cup coarsely chopped dried cherries
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1/2 cup chopped scallions or chives, divided
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1 cup fresh dark sweet cherries, pitted and chopped
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3/4 cup unsalted mixed nuts, preferably pistachios, almonds and cashews, chopped, divided
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Tip: Considered the world's most expensive spice, saffron contributes a pungent flavor and intense yellow color. It is sold in threads and powdered form.
A non-reactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.
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