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Iranian foods : Desserts

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Berbagai resep Desserts ala Iran

Yakh-dar-Behesht (Ice-in-Heaven)
Ingredients: (4 servings)
rice-flour, 100 grams
starch, 150 grams
sugar, 500 grams
rosewater, 1/2 cup
milk, 1 litre
water, 1 litre
crushed pistachios, 50 grams
Directions:
Ice-in-Heaven is a delicious dessert that is easy to make. Dissolve starch well in cold water and dissolve rice-flour well in cold milk. Mix the two solutions and bring to slow boil over low heat. Regularly stir the mix until it thickens. Now add sugar and rosewater. Continue stirring the mix while it boils very slowly so that it does not settle.
When the mix becomes very thick, it is ready. Pour it into a deep rectangular dish and shake so that the surface is level. Let it cool down completely, then cut a grid into it the lines of which are parallel to the diagonals of the dish. Sprinkle the pistachios on top. Ice-in-Heaven is now ready to serve.
Shir-Berenj
Ingredients: (4 servings)
rice, 200 grams
sugar or jam
rosewater, 1/2 cup
milk, 2 litres
cream, 150 grams
Directions:
Wash rice well, then drain the water. Add two glasses of water to rice and cook until rice slightly softens. Add milk and continue cooking over medium heat until the mix thickens. Add rosewater and cook for another minute or so. Add cream and serve with sugar or jam.
Halva
Ingredients: (4 servings)
wheat flour, 250 grams
sugar, 200 grams
cooking oil, 200 grams
saffron, 1/2 teaspoon
rosewater, 1/2 cup
pistachio, crushed
almond, crushed
Directions:
Halva is a tasty dessert. To prepare it, heat oil in a frying pan until it is hot. Add flour, reduce heat and stir frequently until the mix changes colour to golden, thickens and becomes fragrant.
Add sugar to one glass of water and bring to a boil. Add saffron and rosewater and stir. Let flour cool slightly, then add the mix and stir well. If the mix is not thick, heat for 1-2 minutes but not longer. Serve with crushed pistachio and almond sprinkled on top.
Fereni
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.
Sekanjebin
Ingredients: (4 servings)
sugar, 500 grams
white vinegar, 100 grams
fresh mint, one small bunch
fresh lettuce, one bunch
Directions:
Dissolve sugar in two glasses of water and bring to a boil. Wash mint and tie it together with a string and drop it in the mix. Allow the mix to thicken. Add vinegar and boil for another minute. Remove mint. Serve cold with fresh lettuce. Lettuce should be dipped in sekanjebin.
Sholeh-Zard
Ingredients: (4 servings)
rice, 500 grams
sugar, 1 kg
cooking oil
saffron, 1/2 teaspoon
rosewater, 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.
Naan-Berenji
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:
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. Colour should not change much
Naan-Gerdooee
Ingredients: (4 servings)
egg yolks, six
vanilla, one teaspoon
sugar, six spoonfuls
crushed walnuts, 300 grams
Directions:
Mix egg yolks, sugar and vanilla and beat well until the mix is quite thick and white. Add crushed walnuts and mix well. Take small portions with a teaspoon and make round. Bake in the oven (on baking paper) at 300F for 20 minutes.
Bastani Akbar-Mashti
Ingredients: (4 servings)
vanilla ice-cream, one litre
thick (or double) cream, 100 grams
rose-water, 2 spoonfuls
Directions:
The cream used to prepare Bastani Akbar-Mashti should be very thick. Leave the cream in the freezer until it is frozen. Cream or Ice-cream should not be very hard. Cut frozen 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.

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