Green almonds are in season. If you fancy sour food/fruits and can get a hold of those green almonds, consider yourself lucky! Don’t forget to dip them in salt, though. While living in Turkey, buying them from street vendors and hoping their season would not end as quickly as the previous years was one of standard spring activities for me. Thanks God, Iranians have the same taste and they sell them in their stores! The challenge now is of course to find a Middle Eastern store that would carry them. Now that I mentioned Iranians, before I forget I should also mention that the words used for almond and green almond in Turkish (badem and Ã§aÄŸla respectively) are borrowed from Persian.
Last weekend, during our visit to Bay Area I purchased some and before I finished eating them all I set some aside to try out this dish I read about last year. Unfortunately the only thing I remembered about the recipe was that it was made using olive oil, onions and eaten cold. So, I kind of had to make up my own ingredients and wanted to keep it simple.
All I used for this recipe was green almonds, green garlic & onions. I am sure if you were to omit the garlic and replace them by scallions, it would be ok.
- 200 gr ( 7 ounces, about 1/2 lbs) green almonds
- 2 green onions
- 2 green garlic
- 2 Tbs olive oil
- 1/2 Tbs sugar
- about a tsp of salt
Wash the green onion and garlic well, cut in 1/2 inch size, set aside. Wash the green almonds, cut them lengthwise, remove the seeds (which would be the real almond part if you let it grow.) In a small saucepan, add the olive oil and the green onions, garlics. Cook them for about 2 mins, add the green almonds, put the lid on and let it cook on low heat, tossing the saucepan gently every now and then. After 5 mins, add some water (not so much more than enough to cover), sugar and salt, cover once more and let it cook for about 10 mins on low heat. When cooled, transfer into a dish, put into fridge and enjoy it when it is thoroughly cold.