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OxygeN

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Could someones please tell me the names of some Iranian desserts that are, preferably, REALLY sweet? It has to be names of desserts that are known all over Iran or at least in the South of Iran.

 

Also...how do you say "date" in Iranian? (The fruit, of course).

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iranian desserts .

 

Sholeh-Zard - Sweet Saffron Pudding

 

Ingredients: (4 servings)

 

rice, 500 grams

sugar, 1 kg

cooking oil

saffron, 1/2 teaspoon

rosewater (Gol Ab), 1/2 cup

pistachio, crushed

almond, crushed

cinnamon, one teaspoon

 

Directions:

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.

 

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Samanu - Wheat Pudding

 

Ingredients: (4 servings)

 

wheat, 500 grams

wheat flour, 2 kg

 

Directions:

This dish is made for Noruz and placed on the Sofreh Haft Sin. It is one of the seven "s's" required for the New Year's spread.

 

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.

 

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Fereni - Rice Cream Custard

Ingredients: (4 servings)

milk, 1/2 litre

rice flour, 50 grams

sugar, 100 grams

rosewater, 2 spoonfuls

Directions:

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

 

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Salad-e Miveh - Fresh Fruit Salad

 

Ingredients: (4 servings)

 

1 cup of fresh red apples

1/2 pineapple, peeled and cut into 1/2-inch dice

1 cup seedless green grapes, quartered

1/2 pint raspberries, sliced in half

1/2 mango, peeled, seeded, and cut into 1/2-inch dice

Juice of 1 lime

2 tablespoons finely chopped mint leaves

Honey (optional)milk, 1/2 litre

rice flour, 50 grams

sugar, 100 grams

rosewater, 2 spoonfuls

 

Directions:

Experiment with different kinds of fruit, depending on the season and your tastes. You can always add oranges, peaches, bananas, and any kind of berry for some variety. Just be sure to use good, fresh fruit.

Combine pineapple, grapes, raspberries, and mango in a large bowl. Squeeze lime juice over the fruit. Sprinkle chopped mint over the top, and drizzle with honey, if desired. Gently toss to combine, and transfer to individual dessert bowls or plates.

 

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Noon-e Berenj - Rice Cookies

 

Ingredients: (4 servings)

 

fine rice flour, 500 grams

very fine sugar, 200 grams

cooking oil, 250 grams

rosewater, 1/2 cup

eggs, two small

 

Directions:

Naan-e Berenji or Noon-e Berenji is a great snack for holidays. 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. The cookies will come out almost still white and ready to enjoy.

 

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Noon-e Nokhodchi - Chickpea Delight

 

Ingredients: (4 servings)

 

fine chick-pea flour, 500 grams

fine sugar, 250 grams

cooking oil, 300 grams

 

Directions:

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. This is also known as Naan Nokhodchi.

 

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Bastani Akbar-Mashti - Rose Water Ice Cream

 

Ingredients: (4 servings)

 

vanilla ice-cream, one litre

extra thick double-cream, 100 grams

rose-water, 2 spoonfuls

Pistachio bits for Garnish

Whipped Cream (Optional)

 

Directions:

Persian ice-cream is thick and creamy. The double-cream used to prepare Bastani Akbar-Mashti should be extra thick. Leave the double-cream in the freezer until frozen. Cream or ice-cream should not be very hard. Cut frozen double-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. Serve with whipped cream or sprinkle pistachios on top for garnish.

 

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Baghlava - Iranian Baklava

 

Ingredients: (6 servings)

 

almonds, 500 grams

fine sugar, 250 grams

sugar, 500 grams

cardamom powder, one spoonful

egg yolks, two

milk, 1/2 cup

cooking oil, 2 spoonfuls

flour, 150-200 grams

baking powder, 1/2 teaspoon

rose-water, 1/2 cup

small metallic boxes

 

Directions:

 

Also known as Baaghlava or Baklava, this sweet dessert is served with tea or coffee often times. To make it, 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 to cool slightly. Add a bit of syrup over Baghlava 2-3 times at 5 minute intervals. Enjoy with Iranian tea.

 

 

and more...

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Thank you so much Siamak! Exactly what I'm talking about! :D. If you find more just post'em, please :D.

 

But you don't know how you say "date" in Iranian? :bl .

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