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Desserts and Pastries

halva-iran

halva-iran


made with fried wheat flour, sugar, saffron, rosewater, pistachios and almonds



Ingredients (4 Servings)

  • 250 grams wheat flour
  • 200 grams sugar
  • 200 grams cooking oil
  • 1/2 teaspoon saffron
  • 1/2 cup rosewater
  • pistachio, crushed
  • almond, crushed

 

Direction

Halva is a tasty dessert. To prepare it, heat oil in a frying pan until it is hot. Add flour, reduce heat and stir frequently until the mix changes colour to golden, thickens and becomes fragrant.

Add sugar to one glass of water and bring to a boil. Add saffron and rosewater and stir. Let flour cool slightly, then add the mix and stir well. If the mix is not thick, heat for 1-2 minutes but not longer. Serve with crushed pistachio and almond sprinkled on top.

Ingredients (6 Servings)

  • 500 grams almonds
  • 250 grams fine sugar
  • 500 grams sugar
  • one spoonful cardamom powder
  • two egg yolks
  • 1/2 cup milk
  • 2 spoonfuls cooking oil
  • 150-200 grams flour
  • 1/2 teaspoon baking powder
  • 1/2 cup rose-water
  • small metallic boxes

 

Direction

Mix milk, baking powder, oil and egg yolks. Add flour gradually while mixing. Mix the dough well for a few minutes. Pour in a plastic bag and leave for 2-3 hours.

Peel and ground the almonds. Add fine sugar and cardamom powder and mix well. Spread some flour on a table-top. Take a small ball from the dough and flatten into a sheet on the table-top as much as possible with a roller.

Use a brush to remove the flour from the sheet. Place a box on the sheet and cut the sheet at 0.5 cm away from the edges of the box. Place the cut sheet at the bottom of the box. Repeat this procedure three times.

Add the almond-sugar mix on top of the sheets to fill the box. Press using the back of a large spoon to obtain a flat surface. Spread a bit of rose-water on the mix. Cover with another three sheets of the dough. Cut along a grid. Heat up 150 grams of cooking oil and spread on top of the boxes.

Add sugar to 1/2 cup of hot water and bring to boil. Add rose-water and continue boiling for 2-3 minutes. Keep this syrup warm.

Pre-heat the oven to 300 F. Place the boxes in the lower part of the oven and leave for 15-20 minutes. Remove and add a bit of the syrup. Return to a higher part of the oven and leave for another 15 minutes until Baagh-lava turns slightly golden. Remove from the oven and allow cooling slightly. Add a bit of syrup over Baagh-lava 2-3 times at 5 minute intervals.

Ingredients (4 Servings)

  • 125 grams flour
  • 3 large eggs
  • 200 grams sugar
  • 4-5 spoons cooking oil
  • 2-3 spoons rose-water

 

Direction

Mix cooking oil with a glass of water and 1-2 spoons of sugar, and bring to a boil. Pour in flour and mix well. When water boils off and the mix thickens, remove from heat. Allow the mix to cool down, then add eggs and mix well until smooth. Heat the oil in a pan until being hot. Pour the mix through a funnel into the pan, creating flattened balls about 3 cm in diameter. Fry on both sides.

Mix well sugar, rose-water, and a glass of water. Heat until water comes to a boil, and the syrup thickens. Remove from heat. Soak baamieh in the syrup for about 5 minutes, and then serve.

Ingredients (4 Servings)

  • one litre vanilla ice-cream
  • 100 grams thick (or double) cream
  • 2 spoonfuls rose-water

 

Direction

The cream used to prepare Bastani Akbar-Mashti should be very thick. Leave the cream in the freezer until it is frozen. Cream or Ice-cream should not be very hard. Cut frozen cream into small pieces and mix with ice-cream. Add rose-water and mix well. Place the mix in the freezer for at least one hour.

Ingredients (4 Servings)

  • 1/2 litre milk
  • 50 grams rice flour
  • 100 grams sugar
  • 2 spoonfuls rosewater

 

Direction

Dissolve rice flour in milk. Add sugar and rosewater. Stir regularly over medium heat until it comes to slow boil and thickens. Serve cold.

Ingredients (4 Servings)

  • two medium eggs
  • 100 grams yogurt
  • 100 grams cooking oil
  • 150 grams flour
  • one teaspoon baking powder
  • 250 grams almonds
  • 150 grams fine sugar
  • one spoonful cardamom powder

 

Direction

Separate egg-yolks and mix well with baking powder, cooking oil and yogurt. Add flour gradually while stirring the mix. Pour the dough in a plastic bag and leave for 1-2 hours.

Peel and ground almonds. Mix well with sugar and cardamom powder. Spread some flour on a table-top. Make orange-sized balls from the dough. Flatten the ball on the table-top to a thickness of 0.5 cm using a roller.

Cut circles into the dough with a cup. Place some of the almond-sugar mix at the center of each circle. Bring the edges of the circle together and press to close completely.

Fry in pre-heated oil until colour changes. Drain the excess oil, then roll in fine sugar.

Ingredients (4 Servings)

  • 500 grams fine rice flour
  • 200 grams very fine sugar
  • 250 grams cooking oil
  • 1/2 cup rosewater
  • two small eggs

 

Direction 

Mix oil, sugar and egg yolks and beat until soft. Beat egg whites separately until they thicken. Add rosewater, flour, and eggwhites to the mix and stir well. Pour the mix in a plastic bag and keep in the refrigerator for 24 hours.

Spread the dough on a flat non-stick surface to a thickness of 0.5 cm. Cut with a cookie-cutter, and cook in the oven at 300F for 15 to 20 minutes. Colour should not change much.

Ingredients (4 Servings)

  • 500 grams wheat
  • 2 kg wheat flour

 

Direction

Samanoo is usually made at the Iranian new year (starts on the first day of spring: 20 or 21 March).

Wash wheat with cold water, then rinse. Add cold water until there is 2-3 cm of water over the wheat. Leave for about two days, changing the water after the first day. The wheat should begin to germinate. Rinse thoroughly.

Hold a thin piece of cloth under cold water until it is completely wet. Pour wheat inside and wrap the cloth around it. Place it in a bowl and leave the bowl in a warm place. Once or twice a day, sprinkle a bit of cold water over the cloth to make it wet but not soggy.

When roots appear, spread wheat on a large plate, then spread the cloth over it and sprinkle with water. Continue sprinkling with water once or twice a day until silvery sprouts appear. Wheat should be used before the sprouts turn green.

Grind the wheat, add two glasses of cold water, and mix well. Filter out the excess water. Press the wheat hard to squeeze out the extract. Add wheat extract to flour while mixing. The mix should become thin.

Place the mix over medium heat, stirring frequently until the mix starts boiling and thickens. Continue heating until water disappears. Fry the mix without any oil or sugar for about 10-15 minutes.

Gradually add 1-2 glasses of hot water and mix well. Allow to boil slowly, stirring occasionally until the mix slightly thickens. Place in the oven for about 30 minutes at low temperature.

Ingredients (4 Servings)

  • 500 grams fine chick-pea flour
  • 250 grams fine sugar
  • 300 grams cooking oil

 

Direction

Mix sugar and oil and beat until the mix is very smooth. Add chick-pea flour and mix very well until the dough is smooth and thick. Pour the dough in a plastic bag and leave for several hours.

Form small (2 cm) balls from the dough. Texture the surface of each ball using a fine comb. Cook the balls in the oven at 300 F for 20-30 minutes. The balls should turn slightly golden but the colour should not change much.

Ingredients (4 Servings)

  • six egg yolks
  • one teaspoon vanilla
  • six spoonfuls sugar
  • 300 grams crushed walnuts

 

Direction

Mix egg yolks, sugar and vanilla and beat well until the mix is quite thick and white. Add crushed walnuts and mix well. Take small portions with a teaspoon and make round. Bake in the oven (on baking paper) at 300F for 20 minutes.

 

Ingredients (4 Servings)

  • 500 grams sugar 
  • 100 grams white vinegar
  • one small bunch fresh mint
  • one bunch fresh lettuce

 

Direction

Dissolve sugar in two glasses of water and bring to a boil. Wash mint and tie it together with a string and drop it in the mix. Allow the mix to thicken. Add vinegar and boil for another minute. Remove mint. Serve cold with fresh lettuce. Lettuce should be dipped in sekanjebin.

Ingredients (4 Servings)

  • 200 grams rice
  • sugar or jam
  • 1/2 cup rosewater
  • 2 litres milk
  • 150 grams cream

 

Direction

Wash rice well, then drain the water. Add two glasses of water to rice and cook until rice slightly softens. Add milk and continue cooking over medium heat until the mix thickens. Add rosewater and cook for another minute or so. Add cream and serve with sugar or jam.

Ingredients (4 Servings)

  • 500 grams rice
  • 1 kg sugar
  • cooking oil
  • 1/2 teaspoon saffron
  • 1/2 cup rosewater
  • crushed pistachio
  • crushed almond
  • one teaspoon cinnamon

 

Direction

Wash rice a few times until the water is clear, then drain. Add six times water and bring to a boil, removing the foam. When rice softens completely, add sugar and stir well.

Dissolve saffron in half a cup of hot water and add to the mix. Heat up oil and also add to the mix. Add in most of the almonds and the rosewater. Stir well and cover. Cook in oven at low temperature for half an hour. Serve with pistachio, almond and cinnamon sprinkled on top.

Ingredients (4 Servings)
  • 500 grams starch
  • 150 grams yogurt (non-skim)
  • 200 grams sugar
  • cooking oil
  • 2-3 spoons rose-water

 

Direction

Mix starch, 1-2 spoons of sugar, and water, then add yogurt and mix well until the mixture is even and smooth. Heat oil in a pan until hot. Pour the mix through a funnel into the pan creating round lattice shapes about 5-6 cm in diameter. Turn heat down and fry fully on one side, then on the other.

Mix well sugar, rose-water, and a glass of water. Heat until water comes to a boil, and the syrup thickens. Remove from heat. Soak zoolbia in the syrup for about 5 minutes, then serve.

Ingredients (4 Servings)

  • 100 grams rice-flour
  • 150 grams starch
  • 500 grams sugar
  • 1/2 cup rosewater
  • 1 litre milk
  • 1 litre water
  • 50 grams crushed pistachios

 

Direction

Ice-in-Heaven is a delicious dessert that is easy to make. Dissolve starch well in cold water and dissolve rice-flour well in cold milk. Mix the two solutions and bring to slow boil over low heat. Regularly stir the mix until it thickens. Now add sugar and rosewater. Continue stirring the mix while it boils very slowly so that it does not settle.

When the mix becomes very thick, it is ready. Pour it into a deep rectangular dish and shake so that the surface is level. Let it cool down completely, then cut a grid into it the lines of which are parallel to the diagonals of the dish. Sprinkle the pistachios on top. Ice-in-Heaven is now ready to serve.

Ingredients (4 Servings)

  • 150 grams fine sugar
  • 3-4 spoonfuls thick honey
  • 100 grams cooking oil
  • one teaspoon saffron
  • 150 grams almonds
  • 100 grams pistachios

 

Direction

Wash and thinly slice almonds, then allow to dry. Thinly slice pistachios. Mix sugar, honey and oil and cook over high heat stirring occasionally until sugar melts and turns golden.

Add almonds and continue cooking while stirring occasionally until almonds also turn golden. Avoid too much stirring of the mix. Dissolve saffron in a bit of hot water and add to the mix.

Pour some oil on a flat tray and rub over the entire surface. Pour a small amount of the mix on the tray. If it solidifies quickly, the mix is ready, Turn the heat very low.

Pour small portions of the mix using a teaspoon on the tray at equal distances so that the portions do not touch. As soon as each portion is poured on the tray, place a few slices of pistachio on top. Allow to cool.

Separate the sohaan from the tray using a knife and keep in a covered container.

Ingredients: (4 servings)

  • 500 grams wheat flour
  • 500 grams pitted dates
  • 125 grams fine sugar
  • 125 grams walnuts
  • one spoon cinnamon
  • 1/2 spoon cardamom
  • 300 grams cooking oil
  • one spoon ground pistachio


Directions:

Heat oil in a pan until hot. Pour in wheat flour and turn down the heat. Stir frequently until flour turns golden. Remove from heat and let cool slightly. Add fine sugar, cinnamon and cardamom to flour and mix well.

Pour half of the flour-mix in a flat dish and flatten the surface with the back of a spoon. Insert a piece of walnut inside each date and place the dates on the flour-mix. Cover the dates with the rest of the flour-mix and again flatten the surface with the back of a spoon. Sprinkle ground pistachios on top. Cut into diamond-shaped pieces and serve.

Ingredients: (4 servings)

  • 500 grams fine white rice flour
  • 200 grams very fine sugar
  • 250 grams cooking oil
  • 1/2 cup rose-water
  • one medium egg
  • 1/2 teaspoon saffron
  • 100 grams almonds
  • 50 grams pistachios


Directions:

Mix oil, sugar and egg yolk and beat until soft. Beat egg white separately until it thickens. Add rose-water, flour, and egg-white to the mix and stir well. Dissolve saffron in a bit of hot water and add to the mix. Pour the mix in a plastic bag and keep in the refrigerator for 24 hours.

Make small balls out of the mix. Press in on each ball to create a concavity. Add a bit of crushed almonds and sugar. Fill in the concavity with a bit of the mix to create a round ball again. Stick some pistachio slices on the balls. Cook in the oven at 300F for 20 to 25 minutes. Colour should not change much.

Ingredients: (4-6 servings)

  • 1500 grams sugar
  • 3 glasses fresh orange juice
  • one spoonful grated orange peel


Directions:

Add sugar to one glass of hot water. Add orange juice, and bring to a boil. Continue until the mix becomes thicker. Add grated orange peel, and boil for another 2-3 minutes. Allow to cool down, then leave in the refrigerator until cold. Add cold water as desired when serving.

Ingredients: (4-6 servings)

  • 1500 grams sugar
  • one cup fresh lime juice
  • one spoonful grated lime peel


Directions:

Add sugar to 3 glasses of hot water and bring to a boil. Continue until the mix becomes thicker. Add lime juice and grated lime peel, mix well, and boil for another 2-3 minutes. Allow to cool down, then leave in the refrigerator until cold. Add cold water as desired when serving.

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