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Ingredients
  • 1 cup from 2 large shallots, peeled and sliced
  • ¼ cup dry white wine or dry vermouth or broth to deglaze pan
  • Big pinch saffron, crumbled and steeped in hot water (optional)
  • 1 cup millet, rinsed
  • 3 cups no-sodium vegetable stock, hot
  • 2 carrots, grated
  • 2 teaspoons Persian Spice Blend (Advieh Berenj), or to taste
  • 1 cup mixed dried berries like barberries, gooseberries, goldenberries, cranberries, green Indian or golden raisins, mulberries
  • ⅓ cup whole shelled pistachio nuts and sliced almonds
  • ⅓ cup shiro (mild, white) miso or to taste (optional)
  • Garnish with parsley and mint leaves, chopped
Note: Ingredients may have been altered from the original.
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