If you’re friends with someone like Amisha Gurbani, the multi-hyphenate talent (computer engineer/ food photographer/ stylist/ recipe developer) behind The Jam Lab website and Instagram, you know your holiday gift is going to be delicious and beautiful. Gurbani specializes in gift-able homemade creations like jams, chutneys and baked goods, so she’s never short of ideas on recipes that also make wonderful presents.
This year, she’s making a batch of Rose, Pistachio and Halvah Granola. Halvah, a sweet Middle Eastern sesame candy, and edible rose petals make this granola unlike anything you could possibly buy at the store, and it makes a beautiful gift.
“I use dried rose petals, pistachios, almonds, as part of the dry mixture,” says Gurbani of the granola, which takes inspiration of Middle Eastern flavors. “The spices are simply cardamom, nutmeg, black pepper, to give it the warm winter feels.”
The best part? Making it couldn’t be any simpler and, for the lucky recipients, it will be a refreshing break from the loads of holiday cookies this time of year. Keep reading to get Gurbani’s recipe for this very gift-able granola.
Rose, Pistachio & Halvah Granola
- 4 cups rolled oats
- 1 ½ cups coarsely chopped pistachios
- ½ cup coarsely chopped almonds
- ½ to ¾ cup dried edible rose petals (available in Middle Eastern stores or online)
- 1 tsp cardamom powder
- 1 tsp nutmeg powder
- ½ tsp black pepper
- 1 tsp salt
- ½ cup coconut oil
- ½ cup honey
- ½ cup brown sugar
- 1 tbsp rose water
- 1 cup chopped dried apricots
- ¾ cup coarsley crumbled halvah (available in Middle Eastern stores or online)
Preheat oven to 300 degrees. Line two baking sheets with parchment paper.
In a large bowl, mix the oats, pistachios, almonds, rose petals, cardamom, nutmeg, black pepper and salt.
In a small saucepan over medium heat, add coconut oil, brown sugar, honey, and whisk until brown sugar dissolves, about 4-5 minutes. Remove from heat, add rose water and whisk to blend.
Add the coconut oil mixture to the oat mixture and mix well. Divide the granola between the two baking sheets, and spread it flat. Bake the granola in the oven for 45 minutes, stirring every 15 minutes, until granola is golden and fragrant.
Remove from oven and immediately stir in apricot. Press the halvah into the granola and let it cool for an hour.
Store cooled granola in airtight containers, up to one week.