3 recipes of special Iranian desserts you need to prepare for your loved ones

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

1. 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.
2. 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.
3. Take a small bowl, add 2 tablespoons of hot water, and immerse the saffron strands in it. Cover with a lid and set aside.
4. After 1 hour, add sugar, rosewater, almonds, and saffron to the rice pudding and mix.
5. 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.
6. 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.
7. 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

1. Line a plate with parchment paper and freeze the heavy cream for 1 hour to get a solid block.
2. 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.
3. 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.
4. Add the saffron-infused water and also the rose water and use a spatula to carefully mix. Fold in the chopped pistachios.
5. Take out the frozen heavy cream, cut it into small cubes, and fold it into the saffron ice cream or Bastani Sonati.
6. 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.
7. 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

1. 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.
2. 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.
3. Use a spoon to sprinkle the buttery flour mixture over the dates.
4. Sprinkle the cinnamon over the flour-covered dates.
5. 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

1. 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.
2. Take a saucepan, pour the rest of the water, and add the sugar. Mix then add the lemon juice.
3. Heat on medium flame and let it simmer, do not boil, to dissolve the sugar.
4. 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.
5. Add the saffron infusion to the pan, mix if you want a colorful sweet, or leave it as is.
6. After the starch is quite thick, pour the rose water and oil. Mix until you have a cohesive and thick liquid.
7. Dry roast the nuts in a small pan and add their slivers to the Masghati.
8. Pour the Masghati into a nonstick baking tray, and decorate it with sliced ​​pistachios and almonds. Refrigerate, then slice into shapes before serving.