Farro Porridge with Honey, Yogurt and Pistachio Dukkah

Farro Porridge with Honey, Yogurt and Pistachio Dukkah


For Porridge:

  • 1 ½ cup farro
  • 3½ cup boiling water
  • ½ cup organic, plain whole-milk yogurt
  • 2 tbsp. butter
  • ½ cinnamon stick
  • Salt to taste

For Pistachio Dukkah (yields 3/4 C):

  • 1 tbsp. caraway 
  • 1 tsp. black pepper 
  • 1 tbsp. fennel seed 
  • 1 tbsp. coriander 
  • 1 tbsp. cumin
  • ½ cup roasted pistachios
  • ¼ cup black sesame seeds 
  • 1 tbsp. salt

Grind spices lightly in a spice grinder. Grind/crush nuts and seeds together. Combine spice mixture with the nuts and seeds mixture.


In a medium saucepan heat butter until melted and add cinnamon stick and farro until thoroughly coated. Add water and a pinch of salt and bring to a boil.  Simmer for at least 10 mins after farro reaches a boil. Once farro is very tender remove from heat and add 1/2c Yogurt.


Serve in a bowl and top with honey, pistachio dukkah and seasonal fruit. 'Tis the season for citrus, pomegranates, and persimmons!