The seat of the ages-old Persian culture, Iran has many delicious and hearty desserts made and consumed by its people for ages. Namely, Soleh Zard and slow-cooked, rich yellow saffron rice pudding, Bastani Sonati, another saffron flavored dessert, but this time, an ice cream. There’s also the Ranginak, a date and nut simple dessert and we have these three recipes of Irani desserts, for you to try when you seek something familiar yet new.
1. Soleh Zard
(Makes 6 servings)
Ingredients
- 200 gm basmati rice, rinsed
- 2 liters water
- ½ tsp salt
- ¼ tsp ground saffron
- 2 tbsp hot water
- 400 gm sugar
- 60 ml rosewater
- 50 gm slivered almonds
- 60 gm unsalted butter
- Garnishes: Ground cinnamon, dried rose petals, slivered pistachios
Instructions
- Wash the rice first, until no more milky water comes out, then add it to a thick-bottom pot with water and sugar. Bring it to a boil, and once it bubbles, bring down the heat.
- Simmer for 1 hour, with the lid on, partially. Occasionally stir and use pressure to mash the rice lightly, pressing it against the pot's side.
- Take a small bowl, add 2 tablespoons of hot water, and immerse the saffron strands in it. Cover with a lid and set aside.
- After 1 hour, add sugar, rosewater, almonds, and saffron to the rice pudding and mix.
- Cover the pot’s lid with a thick kitchen cloth and continue cooking for 30 minutes more. Lift the lid and stir occasionally to keep the rice from sticking to the bottom.
- Divide between six serving bowls or a big bowl and let it cool to thicken. Once cool, cover the bowl and refrigerate for two-three hours.
- Before serving, the chilled Soleh Zard, garnish with pistachios, rose petals, and cinnamon.
2. Bastani Sonati
Ingredients
- 1-liter pure vanilla ice cream
- A big pinch of saffron strands
- 1 ½ tsp rose water
- 50 gm pistachios, finely chopped
- 180 ml heavy cream
- For garnish: Rose petals, chopped pistachios
Instructions
- Line a plate with parchment paper and freeze the heavy cream for 1 hour to get a solid block.
- Crush the saffron strands into fine powder using a mortar and pestle. Add 2 tablespoons of hot water, stir set aside for 10-15 minutes.
- Take the ice cream out of the freezer, transfer it to a large bowl, and let it soften for a few minutes. Don’t let it melt into a puddle.
- Add the saffron-infused water and also the rose water and use a spatula to carefully mix. Fold in the chopped pistachios.
- Take out the frozen heavy cream, cut it into small cubes, and fold it into the saffron ice cream or Bastani Sonati.
- Garnish the ice cream with extra pistachios and rose petals and place it back in the freezer. Cover with cling film and let it set for seven to eight hours.
- Serve up the Bastani Sonati in dessert bowls or in as ice cream sandwich, between two wafers, like K. Rustoms and Co.
3. Ranginak
Ingredients
- 20 dates
- 90 gm walnuts (or other nuts)
- 90 gm unsalted butter
- 45 ml vegetable oil
- 125 gm all-purpose flour
- 1 tsp cinnamon
- Garnishes: Ground pistachios, desiccated coconut, edible rose petals
Instructions
- Slit the dates on one side and remove the seeds, then stuff them with the walnuts and arrange them on a plate in a single layer. Keep aside.
- Heat oil in a pan, keep it on medium heat, then add the butter. Once it melts, add the flour and stir constantly until the flour browns and releases a nutty aroma. Take care not to overcook, otherwise, you’ll have bitter-tasting flour.
- Use a spoon to sprinkle the buttery flour mixture over the dates.
- Sprinkle the cinnamon over the flour-covered dates.
- Let the Ranginak sit for 10 minutes to stabilize, then garnish with ground pistachios, desiccated coconut, and rose petals.
4. Masghati
(Makes 5 servings)
- 80 ml oil
- 240ml rosewater (assuming a standard glass is about 240ml)
- 600 gm sugar
- 1.5 liters water, chilled
- 125 gm cornstarch
- Small pinch of saffron
- 1 tbsp lemon juice
- A handful of chopped almonds
- For garnish: slivered pistachios and almonds
Instructions
- Take a bowl, add the cornstarch and 500 ml of chilled water, and wait for it to dissolve. Then strain to remove any impurities. At this stage also soak the saffron in a spoonful of hot water.
- Take a saucepan, pour the rest of the water, and add the sugar. Mix then add the lemon juice.
- Heat on medium flame and let it simmer, do not boil, to dissolve the sugar.
- This is your syrup. Add the starch water into the saucepan and keep stirring, while the pan is on low heat, to help in forming a thick, clear, and cohesive liquid.
- Add the saffron infusion to the pan, mix if you want a colorful sweet, or leave it as is.
- After the starch is quite thick, pour the rose water and oil. Mix until you have a cohesive and thick liquid.
- Dry roast the nuts in a small pan and add their slivers to the Masghati.
- Pour the Masghati into a nonstick baking tray, and decorate it with sliced pistachios and almonds. Refrigerate, then slice into shapes before serving.