Persian Perfection: Crafting Delectable Desserts with Saffron, Rosewater, and Nuts

If you’ve never tasted Persian desserts, get ready to embark on a culinary ride. These Persian desserts are a celebration of flavor, steeped in centuries of tradition and drizzled with just the right amount of sweetness.

Persian desserts aren't just sweets; they’re edible history wrapped in layers of flavor. Sholeh Zard's saffron and rosewater take you into the world of ancient kings with a texture as comforting as a smooth Chocolate Pudding. Baghlava’s nutty layers evoke bustling bazaars where spices and stories are traded, much like the intricate layers of an Oreo Lasagna. Even the delicate sprinkle of pistachios on Sholeh Zard can remind you of the artful finish in a Sandesh Recipe. With every bite, you experience a taste of a culture rich in tradition and flavor, making these desserts a true celebration of life's sweetest moments. From the floral notes of rosewater to the luxurious threads of saffron, these sweet treats transport you to ancient Persia with their irresistible blend of spice, sweetness, and texture.

Sholeh Zard: Saffron Rice Pudding That Makes You Feel Like a Sultan

Sholeh Zard is a pudding that used to be made specifically for the Sultans. Try this Persian version of rice pudding to enjoy the essence of royal cuisine.

Ingredients:

• 200 gm basmati rice
• 1.2 lt water
• 300 gm sugar
• 30 ml rosewater
• 1.5 gm saffron threads
• 30 gm slivered almonds
• 10 gm ground cardamom
• 30 gm butter
• 10 gm Pistachios
• 10 gm ground cinnamon

Procedure:

1. Start by rinsing the basmati rice under cold water until it runs clear. This step is important because it cleanses the dirt from the rice, and will also facilitate the dessert-making process.
2. Put the rice in a large pot with 1.2 lt of water and bring it to a boil. Turn down the heat and let it simmer, uncovered, for about 30 minutes. The goal is to let the rice absorb the water and turn soft and mushy.
3. While the rice is cooking, take your saffron and grind it into a fine powder. Dissolve the saffron in 2 tbsp of hot water and set it aside, like you’re preparing a magical potion. Saffron is the golden elixir that adds a magical touch to Persian desserts.
4. Once the rice is cooked and soft, stir in the sugar and let it dissolve. Don’t rush this step. Add the saffron mixture, rosewater, slivered almonds, ground cardamom, and butter. Stir gently and let the mixture cook on low heat for another 15 minutes.
5. Spoon the Sholeh Zard into serving dishes and sprinkle the top with chopped pistachios. Let it cool before serving.

Baghlava: A Nutty, Syrupy Slice of Heaven

Dive into this heavenly sweet dish of Baghlava, filled with rich spices, the aroma of rosewater, lots of nuts, and syrup.

Ingredients:

• 500 gm filo pastry
• 300 gm unsalted butter, melted
• 200 gm pistachios
• 100 gm walnuts
• 200 gm sugar
• 120 ml water
• 30 ml rosewater
• 15 ml lemon juice
• 1.5 gm ground cinnamon

Procedure:

1. Grind your pistachios and walnuts together until they’re finely chopped but not powdery. Mix them with ground cinnamon.
2. Preheat your oven to 175°C. Get your filo pastry ready. This is the step where you need to be gentle, take your time, and don’t get frustrated if things tear up a little. Butter your baking tray (a 9 x 13 inch is preferred) and layer the filo sheets, brushing each layer generously with melted butter. After every five layers, sprinkle the nut mixture. Continue layering and sprinkling until you run out of both filo and nuts. This step is like layering an but with more concentration.
3. Once all the layers are done, cut the assembled pastry into diamond shapes using a sharp knife. It’s oddly satisfying, like making geometric art. Bake for about 45 minutes, until the top is golden brown and crispy.
4. While the Baghlava is baking, make the syrup. Combine 200 gm sugar, 120 ml water, 30 ml rosewater, and 15 ml lemon juice in a saucepan. Bring to a boil, then reduce the heat and simmer for 10 minutes until it thickens slightly. Let it cool a bit before pouring.
5. When the Baghlava is out of the oven, immediately pour the syrup evenly over the top, making sure every inch gets a sugary bath. Let it sit and absorb the syrup for at least an hour. Overnight is best, if you can wait that long.