SAFFRON & PISTACHIO BUTTER BRUSSELS SPROUTS – Brussels sprouts, like bacon, made a major splash in the culinary world a few years ago. Brussels sprouts appeared on almost everyone’s menu and in almost every dish. I must admit that I had grown tired of these little beauties. By coating Brussels sprouts in a delightful flavored butter, this recipe adds some Asian characteristics to a popular side dish. The rich perfume of saffron and the delicate nuttiness of pistachios are ideal for this sprout recipe, while a dusting of chili flakes adds a little fire to help resuscitate a tasty side dish.
SAFFRON & PISTACHIO BUTTER BRUSSELS SPROUTS
— 8 oz (ca. 302 g) of Brussels sprouts
— 2 tbsp of salted butter, softened
— 1 handful of pistachio nut
— 1/2 tsp chili flakes
— 1 pinch of saffron
— 1 tbsp of hot water
In a bowl, combine the saffron threads and 1 tablespoon of hot water. Allow for infusion while grinding the pistachios.
In a food processor, pulse the pistachios until they are coarsely crushed.
In a steamer, cook the Brussels sprouts for 3–5 minutes, depending on their size, until cooked through and soft.
Meanwhile, in the dish containing the saffron water, combine the butter, ground pistachios, and a pinch of salt.
Place the cooked sprouts in a pan over medium heat. Toss the sprouts in the pistachio butter mixture with a spatula for a few minutes, until it melts and coats them.
Season with a touch of salt and a sprinkling of chili flakes, then serve while still hot.