Breakfast dishes
The cinnamon and cardamom loved in Uzbek cooking meet sliced almonds and fresh pomegranate seeds in this porridge. Drizzling the honey over at the end keeps its sweetness from evaporating during cooking.
Bring the water to the boil and add the rolled oats.
Cook over low heat for 8 minutes, stirring.
Add the sliced almonds, cinnamon and cardamom and cook for another 3 minutes.
Remove from the heat, drizzle with honey and sprinkle with pomegranate seeds. Leave to rest for 5 minutes.
Add the honey after removing the porridge from the heat; mixing it into the boiling porridge too early reduces its sweetness. Allergens: may contain gluten (oats) and tree nuts (almonds).
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