"This Khalta Hara is inspired by our iconic house chili spice blend that is flavorful and not overbearingly spicy. It's great as a meat rub, a garnish on dips, and seasoning for roasted vegetables and sauces. The sweetness of the Silk Chili is grounded in the earthiness of cardamom and coriander and accented by the brightness of Black Lime."
Chef Reem Assil
3 cups whole nuts (walnuts, pistachios, almonds)
1 Tbsp powdered sugar
3 Tbsp Khalta Hara
1 Tbsp + 1 tsp olive oil
Preheat oven to 325 °F. Grease medium baking sheet with 1 tsp olive oil.
Bring 2 qts of water to a boil and carefully add the nuts. Cook for two minutes, then drain and rinse.
Mix the sugar, Khalta Hara and olive oil in a large bowl, add the blanched nuts and stir to coat evenly. Spread evenly on the baking tray, separating the nuts so they can crisp.
Bake 20–25 minutes, until the nuts are crisp and the almonds are golden brown inside. Cool and serve, sahtein!