Basmati Hazelnut Stir Fry

I had some basmati rice left over from the day before and had to make a quick lunch for friends. There was 2 aubergine sitting around. So I diced them up marinated it in some spices left it grilling in the oven 30 minutes. Poured some dried kombu algae into the water to soak. Had some leftover hazelnut soaked from the previous day to make milk out of it, but that did not happen! So I used some of it for the stir fry. This is what that came out in 35 minutes. Quick and easy stir fry with Basmati rice, Hazelnut, Saffron, Cinnamon combine with sweet peas, cardamom, coriander seeds and cumin powder and turmeric powder for a touch of yellow on the potatoes and finishing off with dry desiccated coconuts. Goes well with aubergine canapé, pesto, and kombu salad. Click to see

Aubergine canapé,

Smoky Pesto

Kombu algae salad

Basmati Hazelnut Stir Fry

Print Recipe
Serves: 3-4 Cooking Time: 30 mins


  • 1 1/2 cup whole basmati rice,
  • 3 cups of water
  • 1/2 cup Hazelnut soaked in water overnight
  • 6-7 Saffron stamens
  • 1 teaspoon cinnamon powder
  • 1 cup sweet peas,
  • 4 pods cardamom crushed
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin powder
  • 1 teaspoon turmeric powder
  • 2 medium potatoes cut into diagonal cubes
  • 1 tablespoon coconut butter
  • 1/2 cup dry desiccated coconuts. 



Wash the basmati rice place in a saucepan with 3 cups of water and cook over medium heat, this will take about 30 minutes.


Meanwhile cut the potatoes into diagonal cubes and sauté in coconut butter.


Add all spices and allow the potatoes to turn golden brown.


Add hazelnuts to roast and get crunchy on the outside.


Then add sweet peas and sauté all the mix and add salt and pepper to taste.


Add the desiccated coconut.


When the rice is done use a fork to loosen it up and add the mixture of rice and fluff it up a little.


You can serve with canapé and pesto and kombu algae.

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