This has become my new favorite recipe. It has turmeric, which is super good for the body, nuts–source of healthy fats (and that means satiety), and is unbelievably easy to make.

Warning: highly addictive and they may make your fingers turn yellow.

The original recipe is from Afghanistan and calls for cashews, but I make it with all kinds of mixed nuts.

There are 2 options: using roasted salted nuts or unsalted.  If your nuts are already salted, just don’t add salt as the recipe calls for.

1 Tablespoon extra-virgin olive oil
1.5 Tablespoons ground turmeric
1.5 Tablespoons Kosher salt (adjust to your taste)
1 pound unsalted, dry-roasted cashews (or any nuts)

Heat a large frying pan or wok 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.  Remove onto a paper plate or paper towels and shake a bit to remove excess coating.


Photo courtesy of flickr user: Steven Jackson Photography