Saffron is the star of this porridge, bringing a delicate flavour and golden colour to the oats. Traditionally associated with improving mood, it feels particularly fitting as the days get shorter. It is combined with turmeric, which adds an earthy flavour and deepens the golden hue, and cooked slowly in almond or oat milk with a little honey and a pinch of fleur de sel. The porridge is topped with pear baked in olive oil and cardamom, pistachios, pomegranate seeds and a simple tahini cream. Pistachio paste also works well instead of tahini.
Serves 1 (easily multiplied)
Preparation: 10 mins
Cooking time: about 15 mins
Ingredients
For the porridge
60g rolled oats
250ml unsweetened almond or oat milk (or half milk, half water)
5-6 saffron threads
¼ tsp ground turmeric
1 tsp honey or agave syrup, or to taste
A pinch of flaky sea salt
For the baked pear
½ ripe but firm pear (preferably Abate)
1 tsp extra-virgin olive oil
¼ tsp ground cardamom
For the toppings
1 tbsp pistachios
2 tbsp fresh pomegranate seeds
For the tahini cream
1 tbsp tahini (or unsweetened pistachio paste)
1 tsp honey or agave syrup
1-2 tsp water, optional
Method
Preheat the oven to 180°C. Core the pear and slice lengthways into 5mm slices. Arrange on a lined baking tray, drizzle with olive oil and sprinkle with cardamom. Bake for 10-15 minutes until tender.
Meanwhile, gently warm the milk with the saffron and turmeric in a saucepan for 2 minutes to infuse.
Add the oats and fleur de sel. Simmer over a low heat for 7-10 minutes, stirring regularly until creamy. Add more liquid if needed and stir in the honey or agave syrup.
Mix the tahini with the honey or agave syrup. Gradually add a little water, stirring until creamy, or leave it out for a richer consistency.
Spoon the porridge into a bowl, top with the baked pear, pistachios and pomegranate seeds, and drizzle with tahini cream.
Enjoy!
Saffron from Tuscany
Saffron has been cultivated in Tuscany since the 13th century, particularly around San Gimignano. Once exported as far as the Middle East and North Africa, its trade brought wealth to several local families, helping finance some of the town’s famous medieval towers. Harvested in the autumn, saffron flowers are picked by hand and their red threads carefully separated and dried. Around 150,000 flowers are needed to produce just one kilogram of saffron. I get my saffron and spices from Duccio Fontani in Castellina in Chianti. You can find him at La Fierucola market in Florence or at Il Paliaio in Greve in Chianti once a month.
