Iranian desserts that you can cook with pistachios
Pistachio is one of the most nutrient nuts. You can eat them like snacks or you can cook delicious desserts with them. In this article, we describe how to cook Iranian desserts.
Gaz (Nougat)
Do you feel like anything sweet? We present this special Parsi dessert recipe that you must try. Delicious Iranian nougat is called Persian Gaz. Because it contains sugar, egg whites, and toasted nuts, it is known as “nougat.”
- 2 egg whites
- 2 cups corn syrup
- 1 cup pistachios
- 2 teaspoon rose water
- 2 1/2 cup sugar
- 2 tablespoon water
- 2 tablespoon butter
Step 1
Make the meringue first to start cooking this delectable dessert. In a mixer, beat the egg whites until soft peaks form. Set it apart. In the meantime, toast the almonds and pistachios in a pot.
Step 2
Then, over a medium flame, boil the water, 1 cup sugar, and 1/2 cup corn syrup in the vessel. Make sure that the sugar melts completely. Once finished, turn the gas knob off.
Step 3
Then, after thoroughly combining it, pour this hot liquid mixture over the beaten egg white. This mixture should be beaten until it hardens. Move to a different bowl.
Step 4
Next, to make the syrup, combine 1 and a half cups of corn syrup with 1 and a half cups of sugar in a skillet, and bring to a boil. Enable adequate sugar dissolution.
Step 5
Once finished, ladle this hot syrup over the meringue and combine.
Step 6
Rosewater and butter can be added to this concoction. The toasted almonds/pistachios are added last.
Step 7
Place it on the prepared pan and let it cool. Slice, then dish.
Sohan
You have undoubtedly been through Qom if you have been to Iran. This city is situated in the midst of the nation, therefore passing through it is inevitable if you wish to visit other places. Most tourists purchase trinkets from the city, and one of the best and most well-known candies is Sohan.
This treat is a toffee-flavored candy that has powdered nuts as a topping. You’ll see what a miracle this delicious can be if you follow the directions!
- 2 tbsp Wheat germ flour
- 1 tbsp Flour
- 210g Sugar
- 160g Butter
- 2 tbsp Honey
- 5 tbsp Glucose syrup
- ½ glass Rosewater 125 g
- ½ tsp Saffron
- 1 Cup pistachios
- ½ tbsp Cardamom
Step 1
A piece of aluminum foil should be chosen, laid out on a level surface, and then greased with oil.
Step 2
Pick a pot, then turn it on. Heat the saucepan before adding the simple flour and wheat germ flour. To get rid of the flour’s raw, disagreeable scent, keep stirring. The temperature is then lowered, sugar and rosewater are added, and stirring is continued. It must come to a boil, and while it is doing so, you should add the butter.
Step 3
Honey, glucose syrup, cardamom, and saffron should all be added to the saucepan at the same time and thoroughly mixed. For around 30 minutes, you must stir continuously. It’s crucial to stir this regularly.
Step 4
Afterward, use a spoon to gauge the content’s consistency. You can remove the content from the pot if it has condensed sufficiently. Pour the mixture over the foil, then evenly distribute it. You may sprinkle powdered nuts or any other desired garnish on top of the candy, spread it out evenly, and then allow it to cool. Your Sohan is all set.
Baklava
A little piece of bliss! Intoxicating smells of rose water, cardamom, and nutty brown butter are wrapped around flaky and crispy layers of pastry with toasted almonds steeped in luscious syrup. Not overly sweet and unique. a thorough step-by-step tutorial.
- Phyllo Dough: Buy a well-known brand from busy shops with good storage procedures, where the goods move quickly and aren’t left on the shelves for a long time.
- Nuts: I enjoy mixing walnuts (which have a gentle bite) with almonds or pistachios (firm bite). It’s crucial to chop them equally and finely. Use a food processor’s pulse feature or chop them by hand.
- Butter: You can buy pre-melted ghee or prepare your own clarified or brown butter. This baklava is elevated in flavor and has a greater smoke point when made using brown butter or ghee.
- Sweetener: To prepare the syrup in this instance, use some honey and sugar.
- Flavorings: This baklava’s distinctive flavors include rose water, cardamom, and the nutty scent of brown butter.
- Lemon juice: This keeps the syrup juicy for weeks by preventing crystallization. It also does that when some corn syrup is added.
Step 1
- Preparing Phyllo dough
Phyllo dough should be thawed as directed on the packet. I defrost it overnight in the fridge and then leave it on the kitchen counter for two hours to reach room temperature.
Step 2
- Making Brown butter
- Sliced unsalted butter should be melted in a skillet or saucepan over medium heat. Stir constantly while simmering at low to medium heat.
- The milk solids will settle at the pan’s bottom when the foam subsides. Let milk solids toast until they are an amber brown color and smell nutty. Keep it from burning.
- Pour the liquid quickly into a small saucepan that may be heated if necessary after straining it through a fine mesh strainer or cheesecloth.
Step 3
- Making syrup
- In a medium saucepan, mix the lemon juice, sugar, and water. Over medium heat, bring to a boil while stirring to help the sugar dissolve.
- After five minutes of simmering at a lower heat, stir in the honey. Simmer for another 5 to 10 minutes.
- Add rose water after turning the heat off. The syrup is cooled to room temperature.
Step 4
- Prepare the filling
- In a food processor, pulse walnuts until they are powdered. Before the nuts are evenly and finely ground, you might need to pulse the food processor 10 to 12 times. Continue with almonds. Mix the processed nuts with the sugar and cardamom powder.
Step 5
- Assemble the Baklava
- Butter should be applied to the baking sheet’s bottom and sides. The first phyllo sheet should be placed in the pan and butter should be brushed on it. Continue doing this until the bottom of the pan is filled with 10 buttered phyllo sheets.
- Over the buttered phyllo sheets, distribute evenly half of the nut filling.
- Assemble the Baklava.
Masghati
Masghati is a soft, jelly-like confection that is mostly produced in southern Iran. Although the basic recipe for this dessert varies slightly depending on the Iranian location, it is generally the same. Masghati’s main component, starch, is what gives the dessert its jelly-like consistency.
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The main ingredient for making Masghati is starch. Saffron, sugar, and butter. Rosewater is also used in the traditional recipe. Using Cardamom is optional and it gives the sweet a special taste and aroma.
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To design Masghati, you can rose petals, shredded coconut, and nuts. Pistachios and almonds are the most common nuts for garnish, but you can use any other nut that you desire.
Making Masghati is a laborious process that takes roughly 3 hours. The starch is first dissolved in cold water, and the mixture is then sieved.
Step 1
Water and sugar should be combined in a pan and heated. Add the starch mixture after it begins to boil, then set the heat to medium. For even baking at this point, whisk the mixture every few minutes until it begins to thicken.
Step 2
After that, turn off the heat, and before it cools, pour the mixture into a greased tray. It shouldn’t be thicker than an inch. For a few hours, let it entirely chill in the refrigerator. The Masghati should then be served sliced.
Step 3
Rhomboid forms are typically used to slice traditional Persian masaghati. You can enjoy this dessert with or without cookies depending on where you are.
It is advised to include nuts. The nuts can be added to the mixture or used to create a sweet. Cardamom is also not required. Cardamom should be added if desired at the same time as the saffron.
Loz
- 5 oz (140g) Almond Meal/Flour
- ½ Cup (3.5 oz / 100g) Sugar
- ¼ Tsp Saffron
- ¼ Tsp Cardamom Powder
- 2 Tsp slivered pistachio
Step 1
In a saucepan, combine sugar and 1/3 cup water and bring to a boil.
Step 2
Simmer the mixture for 5 to 10 minutes, or until it thickens, over medium heat.
Step 3
Add the powdered cardamom.
Step 4
Remove the pan from the heat and add the almond meal or flour.
Step 5
Continue mixing while stirring.
Step 6
Place the mixture in bake ware that has been covered with plastic wrap.
Step 7
Permit the Loz to cool. Make diamond-shaped cuts.
Step 8
You can design the dessert with pistachio.
Ghotab
The traditional Iranian crescent pastry known as Ghotab or Qottab is filled with almond and walnut paste and flavored with cinnamon and cardamom with pistachio dropping for the ultimate pleasure.
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Step 1
The egg yolks, yogurt, and vegetable oil should all be mixed thoroughly in a large basin.
Step 2
Flour and baking powder should be combined in a separate bowl. While whisking continually, slowly sift the dry ingredients into the big basin.
Step 3
Knead your batter for a few minutes once it creates a soft, gooey dough. For two hours, wrap plastic wrap tightly around the basin (at room temperature).
Step 4
Creating the filling Almonds and walnuts should be processed or blended. Continue blending after adding the cinnamon, sugar, and cardamon. Place aside
Step 5
On a lightly dusted surface, roll out the dough very thin—almost paper-thin—at a thickness of approximately 1/16 inch. Cut out round shapes with a 2-inch round cookie cutter.
Step 6
In the center, spread 1 1/2 teaspoons of the almond/walnut filling. To create a half-circle, fold over. To seal the edges, apply pressure and roll them over, or use a fork and form tiny impressions on the seal. repeat with the remaining dough.
Step 7
2 inches of vegetable oil should fill a pot, and it should be heated on medium. One by one, deep fried the crescents. It won’t take long for the crescents to turn brown. They will burn if you cook them too long. To drain any extra oil, spread paper towels over the fried crescents.
Step 8
Pour a little amount of confectioners’ sugar onto a plate. If you don’t dip the cooked crescents into the confectioners’ sugar when they are still hot but cool enough to handle, the sugar won’t adhere properly. Place on a tray, then allows cool.
Step 9
At last, you can design them with pistachio slices.
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