Bhutanese-inspired Pistachio Rolls

Ingredients

In this Bhutanese-inspired adaptation, we replace the traditional grape leaves used in Fıstıklı sarma with locally available Bhutanese mustard leaves. The mustard leaves impart a slightly bitter and peppery flavor, adding a unique twist to the dish. Additionally, we incorporate Bhutanese spices such as cardamom and turmeric to infuse the rolls with the vibrant flavors of the Himalayas. We alse have the original recipe for Fıstıklı sarma, so you can check it out.

• 200g (7 oz) shelled pistachios, crushed 200g (7 oz) shelled pistachios, crushed
• 12 Bhutanese mustard leaves 12 Bhutanese mustard leaves
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• Salt and pepper to taste Salt and pepper to taste
• 500ml (2 cups) vegetable broth 500ml (2 cups) vegetable broth

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 2g
• Carbohydrates (total, sugars): 18g, 4g
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Blanch the Bhutanese mustard leaves in boiling water for 2 minutes. Drain and set aside.
2. 2.
   In a bowl, combine the crushed pistachios, chopped onion, minced garlic, ground cumin, ground coriander, ground cardamom, ground turmeric, salt, and pepper. Mix well.
3. 3.
   Take one blanched mustard leaf and place a spoonful of the pistachio mixture in the center. Roll the leaf tightly, tucking in the sides as you go. Repeat with the remaining leaves and filling.
4. 4.
   Place the rolls in a pot and pour the vegetable broth over them. Bring to a simmer over medium heat.
5. 5.
   Reduce the heat to low, cover the pot, and let the rolls cook for 30 minutes or until tender.
6. 6.
   Remove the rolls from the pot and let them cool slightly before serving.

Treat your ingredients with care...

• Bhutanese mustard leaves — Make sure to blanch the leaves briefly to soften them and remove any bitterness. If Bhutanese mustard leaves are not available, you can substitute with Swiss chard or collard greens.

Tips & Tricks

• To enhance the flavor, lightly toast the crushed pistachios before using them in the filling.
• Serve the Bhutanese-inspired Pistachio Rolls with a side of Bhutanese red rice for a complete meal.
• For a spicier kick, add a pinch of Bhutanese red chili powder to the filling mixture.
• If you prefer a milder flavor, you can blanch the mustard leaves for a longer time to reduce their bitterness.
• These rolls can be enjoyed warm or at room temperature, making them a great option for picnics or packed lunches.

Serving advice

Serve the Bhutanese-inspired Pistachio Rolls as an appetizer or as part of a main course. Garnish with a sprinkle of crushed pistachios and a drizzle of Bhutanese chili oil for an extra touch of flavor.

Presentation advice

Arrange the rolls on a platter, neatly lined up to showcase their vibrant green color. Serve with a side of Bhutanese red rice and garnish with fresh cilantro leaves for an appealing presentation.