Badam Harira

Sauté the Almond Paste

• Heat ghee in a heavy-bottomed pan or pot over low-medium heat.
• Add the prepared almond paste to the pan. Sauté for 3-4 minutes, stirring continuously. The paste will become fragrant and may slightly change color. This step is crucial to cook out the raw taste of almonds.

Simmer the Harira

• While whisking continuously, gradually pour the remaining milk into the pan. Constant whisking is key to preventing lumps.
• Add the sugar and stir until it is completely dissolved.
• Increase the heat to medium and bring the mixture to a gentle boil.
• Once it starts boiling, reduce the heat to low and let it simmer for 8-10 minutes. Stir occasionally to prevent it from sticking to the bottom. The harira will thicken slightly.
• Stir in the saffron-infused milk and the cardamom powder. Cook for one more minute to combine the flavors.

Garnish and Serve

• Turn off the heat. The harira will continue to thicken as it cools.
• Pour the hot Badam Harira into serving mugs or bowls.
• Garnish with slivered pistachios and a few extra saffron strands if desired.
• Serve immediately while warm and comforting.