Zaytinya’s Greek-Yogurt-and-Apricot Parfait

 

Serves 6

1 whole vanilla bean, split and scraped
1 cup sugar
1 cup dried apricots
2 cups heavy cream
2 cups whole Greek yogurt
2 cups water
¼ cup shelled pistachios

Mix the vanilla-bean seeds with the sugar.

Take ½ cup of sugar and put in a pot with 2 cups water in a pot set over medium-high heat. Bring it to a boil and add the dried apricots. Turn the heat to medium-low and let simmer for about 3 minutes.

Remove from the heat and allow to cool before chilling in the fridge (apricots keep in the liquid for up to a week). When ready to use, remove apricots from liquid and chop into small pieces.

Whisk the cream with the remaining ½ cup sugar until it forms stiff peaks. Fold in half of the yogurt with a spatula, and then fold in the other half.

Heat the oven to 300 degrees. Roast the pistachios for 10 minutes, until toasted and fragrant. Roughly chop.

Spoon the apricots into six serving bowls or martini glasses, dividing evenly. Spoon the mousse over the apricots and smooth the top. Sprinkle each with chopped pistachios if serving within 2 hours, and place in the fridge until ready to serve.

Coconut dal

 

Ingredients

• 3 cup red lentils (masoor dal)
• 1 medium yellow or red onion, roughly chopped
• 1 cup tomatoes, canned or fresh, finely chopped
• 1/2 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 tablespoon sea salt
• 2 tablespoon vegetable oil
• 2 teaspoon cumin seeds
• 1 teaspoon black or yellow mustard seeds
• 1/2 medium red or yellow onion, finely chopped
• 15 fresh or frozen curry leaves (optional but worth seeking out, up to 20 to taste)
• 1 14-oz can coconut milk

• Step 1

  In a large saucepan, combine the lentils, coarsely chopped onion, tomatoes, cayenne, ground cumin, coriander, turmeric, and salt. Add 7 cups of water and bring to a simmer. Cook uncovered for about 30 minutes, or until the lentils begin to break down.

• Step 2

  In a frying pan, warm the vegetable oil over medium to high heat. Once the oil is hot, add the cumin seeds and the mustard seeds. Cover the pan and wait briefly until the mustard seeds begin to pop. Then add the finely chopped onion and the curry leaves and cook, stirring to prevent the leaves from burning, until lightly browned.

• Step 3

  Add the curry leaf mixture to the lentils along with the coconut milk. Cook for another 10 minutes or so, until the flavors have melded.