Persian ajil granola from The Saffron Tales: Recipes from the Persian Kitchen by Yasmin Khan

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Notes about this recipe

  • Yildiz100 on November 14, 2017

    Excellent! Subbed chopped pecans for sunflower seeds out of necessity and halved the recipe but otherwise followed it exactly. (Added the pecans together with the almond slices i.e. half way through cooking since I think they are prone to burning.) Crunchy and sweet with lots of lovely clusters. Goes great with unsweetened Greek yogurt. Used cranberries and apricots for the dried fruit. The red and orange looked very pretty with the green pumpkin seeds and pistachios. Baking times were spot on.

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