save room for dessert.
1/4 cup finely chopped pistachios, plus more for garnish.1 cup confectioners’ sugar.
2 tablespoons unsalted butter, melted.1 tablespoon whole milk.Pinch of kosher salt.
Make the dough:.Pour warm milk into the bowl of a stand mixer fitted with the paddle attachment.
Stir in sugar and yeast, and let stand until foamy, about 5 minutes.
Beat in butter, eggs, lemon zest, and salt at low speed until combined.Reduce heat to low, cover, and simmer for 12 minutes.
Turn off heat and let stand, covered, until water is absorbed and rice is very tender, 8 to 12 minutes..Serve the stew ladled over the rice.
Top with eggs, chives, sesame seeds, avocado slices, Shito hot pepper sauce, chiles, and cilantro, if desired.If you eat this for breakfast we'll make a Ghanaian out of you yet!.A bowl of this brothy vegetable soup is a perfect light meal when fresh produce is plentiful.
(Editor: Elegant Mattresses)