|15 g||Swiss chard|
|½ tsp||ground ginger|
|½ tsp||ground coriander|
|½ tsp||ground nutmeg|
|1 tsp||black mustard seed|
|watercress (for serving)|
Halve the pumpkin. Remove the seeds and cut into wedges. Peel onion and quince, and dice them. Wash the Swiss chard and roughly chop.
Sauté onion and quince pieces together with ground ginger, ground cilantro, ground nutmeg, mustard seeds, and ghee for approx. 2 – 3 min., or until translucent. Add the pumpkin dices and sauté briefly.
Mix water with saffron in a bowl. Add chopped Swiss chard to the frying pan, pour over the saffron water, and cover with lid. Cook for approx. 30 min. Serve with some watercress on top and enjoy!