Breakfast
Freekeh & Burnt Cardamom Custard with Charred Apricot Compote & Crispy Sage Oil
Nutty toasted freekeh forms a savory base layered with a luxurious burnt cardamom custard infused with rose water and ground cinnamon. Charred apricots caramelize in pomegranate molasses while crispy sage leaves finish in brown butter, creating a sophisticated breakfast that bridges sweet and spiced.
1236calper serving
34gprotein
112gcarbs
78gfat
15min prep 55min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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