I prepared these for an Afghan-themed 65th surprise birthday party. They were VERY turmeric-y, possibly moreso because I added a twist of pepper to increase the absorption of curcumin. I also skipped the colander step, which might have been more important than I realized. In any case, they were very easy to make, and I might try again with a different spice mix.
INGREDIENTS:
1 tablespoon extra-virgin olive oil
1 1/2 tablespoons ground turmeric
1 1/2 tablespoons Kosher salt (adjust to your taste)
1 pound unsalted, dry-roasted cashews
DIRECTIONS:
Heat a wok or large sauté pan over medium-high heat. Add oil, turmeric and salt; quickly stir to make a paste. Immediately add the cashews and stir-fry for 1 minute, turning the cashews in the pan to coat with the spices but don’t burn them. Pour into a colander. Shake the colander for 1 minute to eliminate extra spices; you may need to brush off extra coating of turmeric. Let cool and store in a jar with a tight lid.
Note: Trader Joe’s has well priced and really fresh cashews.
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