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How to Make Iranian Saffron Desserts: Persian Saffron Pudding Recipes
Saffron dessert is one of the most traditional and hearty popular desserts in the Iranian kitchen, which has been a suitable option for parties since ancient times. In this article, we introduce some Iranian saffron desserts and how to prepare them.
Kachi is one of the most popular Iranian desserts, which is also considered as an auxiliary and strengthening food.
A cup of wheat flour
Pasteurized butter 150 grams
A cup of white sugar
Half a pint of rose water
Three cups of water
Grated saffron in required amount
Special spices as needed
Sift the flour in two steps, then pour the sifted flour into a suitable pot and place it on a low heat. Fry a little until the raw smell of flour is removed. Then we add oil or butter to the flour along with turmeric. Fry the flour a little until it turns golden. After that, mix water with sugar, cardamom powder and brewed saffron in another container until they are uniform.
Add the mixture of ingredients to the pot containing the flour and stir constantly until it boils. Close the lid of the pot and put the kachi on very low heat for about 30 minutes until it is ready. It is better to stir the kachi every few minutes so that it does not stick. In the last 10 minutes, add rose water to it. After the kachi reaches the desired consistency, remove it from the heat. Finally, put the kachi in the desired container and decorate with cinnamon, pistachio powder, etc.
Khagine Tabrizi is one of the most delicious and popular desserts in formal parties and gatherings. Khagine is usually served with tea or coffee as a snack at parties or as an evening meal.
Sugar 1 cup
1 glass of water
Cardamom powder ½ tablespoon
Rose water 2 tablespoons
Melted saffron as desired
2 tablespoons of sweet yogurt
Flour 2 tablespoons
Baking powder 1/4 teaspoon
A teaspoon of salt
Vanilla 1 teaspoon
Nuts as desired
Cinnamon powder, rosehip powder and pistachio powder as desired
First, put sugar in a pot with a glass of water and put it on a low flame until it boils. When the mixture of water and sugar becomes thick, add cardamom powder, rose water and saffron, stir and immediately turn off the gas flame so that the aroma of cardamom, rose water and saffron does not disappear. The obtained nectar must be completely cooled.
In another container, beat two eggs with a hand or electric mixer or a fork. Then add 2 tablespoons of yogurt, 2 tablespoons of flour, baking powder, a pinch of salt, two tablespoons of brewed saffron and 1 teaspoon or more of vanilla. Mix all the ingredients well. Add flour gradually and stir regularly. The obtained mixture should be completely uniform and have a texture close to porridge. If the texture of the batter is loose, add a little flour and mix well.
Grease the bottom of a non-stick frying pan with some oil and put it on a low gas flame to heat it. When the pan is completely hot, pour half of the khagine mixture on the bottom of the pan. Close the lid of the pan for a few minutes so that the khagine will set a little. Then pour chopped nuts on it in the desired amount. Sprinkle some cinnamon powder, rose flower powder and pistachio powder on the nuts and pour the rest of the ingredients on top of the ingredients in the pan and close the lid of the pan so that the khagina will catch itself. After a few minutes, when the khagina turns golden-reddish in color, turn it over so that the other side is also fried.
You can decorate the top of the khagine with coconut powder, pistachio powder and rosehips and pour the grape juice on the khagine with a spoon.
Saffron Pudding and how to prepare it
Shelleh Zard ( Saffron Pudding ) is a delicious and colorful dessert that has a special place on the Iranian table.
2 cups soaked rice (preferably half grain)
4 cups of sugar
50 grams of butter
A glass of rose water
A tablespoon of oil
Sliced almonds as needed
Pistachio slices as needed
Cinnamon as needed
First, grind the saffron and leave it to infuse. Pour enough water in a pot and add the rice to it and let the rice water boil. When the rice is so called bloomed, stir the rice.
When the rice is completely cooked, add the sugar and stir for a quarter of an hour.
Put the almond slices in rose water and soak them with rose water for a few minutes to increase the aroma of the almond slices.
Add the brewed saffron to the ingredients and stir. The color of the yellow shell can be brighter or lighter depending on your taste. Add more saffron to make the yellow shell more colorful.
After five to ten minutes, add the butter to the ingredients and stir. After five to ten minutes, turn off the gas. Put the yellow shell in the desired container and decorate with pistachio slices, almond slices, rosemary and cinnamon to your taste.
Delicious Halva Pudding Persian StyleSaffron halva is one of the best types of Pudding. It does not take long to prepare saffron halva.
2 glasses of white flour
Brewed saffron 1/4 glass
A glass of sugar
100 grams of butter
Half a glass of liquid oil
Rose water 1/4 glass
One and a half glasses of water
A little cardamom powder if desired
First you need to prepare the syrup. Mix water and brewed saffron with sugar and put it on the heat until the ingredients dissolve together and then remove it from the heat.
In the next step, sift the flour several times and roast it in a suitable pot on low heat for 30 to 40 minutes until its color changes. When the color of the flour changes, add oil and butter and fry until it turns light brown. Then remove the flour from the heat and add the syrup to it. Mix the ingredients together.
After about 10 to 5 minutes, halva will be hard and uniform. At the last stage, add rose water and cardamom.
Muscat and how to prepare it
Muscat is a type of starch-based sweet that has a delicious taste.
Starch 1 glass
Sugar 2 cups
Rose water 1 glass
3 glasses of water
Half a glass of thick saffron
Sliced almonds and pistachios as needed
Half a glass of liquid oil or one hundred grams of butter
Dissolve the starch in water and then add sugar and rose water to it. Place the ingredients on high heat for two to three minutes until the mixture is heated, then reduce the heat. Stir with a wooden spoon until it glazes. After that, add oil and saffron.
Allow the starch to cook completely over low heat.
When the consistency of the ingredients is like porridge, if you want, add pistachio and almond slices. After two or three minutes, take it off the heat and put it in a rectangular container and put it in the refrigerator. Cut after an hour.
Sohan and how to prepare it
Sohan is one of the delicious and hearty Iranian desserts. The texture of this dessert is soft and has a unique taste with tea.
6 large eggs or 7 medium eggs
100 grams of powdered sugar
150 grams of butter
4 cups of milk
Whole wheat flour 160 grams
Wheat germ flour 100 grams
40 grams of corn starch
Rose water 1 cup
1/2 cup cardamom extract
Grated saffron in the required amount
A thick solution of saffron in the necessary amount
First, put the eggs in a bowl and add ground saffron powder to it and beat them with a mixer.
Next, add powdered sugar and stir until it becomes light and creamy. Then add butter that has reached room temperature.
Pour the milk into the pot. Put bran flour, germ flour and corn starch in a bowl and mix, then sift over the milk. Stir the ingredients well, then put the pot on medium heat and stir constantly until it thickens.
Add the egg mixture and stir until it thickens again. A little later, add the brewed saffron and stir for 30 to 40 minutes, then add cardamom and rose water and stir until the pot starts to boil. Your dessert is ready, put it in a bowl and decorate it with slices and nuts.