While traditional and simple ice creams such as vanilla, strawberry, and chocolate are familiar and comforting, these days there is great demand for new flavors and more combinations of them, such as blueberry Earl Grey, strawberry balsamic, and lavender honey. Perhaps what has been missing from this creative list has been Persian ice cream with…
Category: Dessert
Faloodeh – Lime and rosewater granita with rice noodles
There is no shortage of western-style desserts in Iran, ranging from classic French pastries to cookies, cakes, pies, and ice creams. At the same time, there is an assortment of local and regional desserts that have long been part of Persian cuisine. Many of them have specific associations with special holidays, celebrations, or seasons. Faloodeh…
Sohan Asali – Walnut brittle
To most Persians, Sohan Asali is a beloved and familiar sweet that is a prime example of Mehmoon-Navazi, a uniquely Persian style of over-the-top hospitality! To me, Sohan Asali is a reminder of the nearly forgotten years of 40 years ago when I lived in Iran and celebrated the Winter Solstice, called Shab-e Yalda in…
Ferni – Rose water rice pudding
This is Ferni, one of the most comforting and familiar dishes in Persian cuisine; a smooth and creamy dessert that is loved by both the old and the young. Though to call it *just* a dessert really doesn’t capture the essence and significance of this dish. Ferni is so much more than a sweet rice…
Sholeh Zard – Saffron and rosewater rice pudding
Sholeh Zard is a beloved and popular rice pudding that has all the quintessential flavors of a Persian dessert. Fragrant Persian rice is slowly simmered in a large body of water until it begins to soften. One by one, saffron, rosewater, and sugar find their way into the pot and diligently do their part to…
Shirini Napoleoni – Napoleon pastries
Shirini Napoleoni, or Napoleon pastries, are popular dessertys in Iran that are closely related to the French Mille-feuilles. The French name translates to “a thousand leaves”, referencing the layers of flaky and buttery puff pastry. Traditionally, a mille-feuille is made of three layers of puff pastry, alternating with two layers of crème pâtissière. The top…
Cake Baghlava – Baklava cake
It is that time of year: once again, Nourouz is here! With the arrival of Nourouz, the Persian New Year, every Iranian diligently gathers specific items to be elegantly displayed on their Haftseen table (see more details below). This is a lesser-known version of baklava that takes the form of a cake, instead of the…
Cake Yazdi – cardamom and rosewater cupcakes
Cake Yazdi is to Iranians what vanilla or chocolate cupcakes are to Americans! I have yet to serve this cake (“kayk” in Farsi also translates to cupcakes in English) without generating a twinkle in the eye followed by an ear-to-ear smile. For anyone of Iranian origin, this familiar little treat evokes a sweet and tender…
Saffron and pear cake with Seville orange and pistachio frosting
There is so much to this cake, but not in the way you might think. It’s a simple cake, even if it does have some unique flavors. This cake tells the story of my life. Every ingredient, every choice, every combination, and every approach in the cooking method results from the experiences I have had…
Cayk-e sheer berenji – Cardamom and rose water rice cake
It’ll be no surprise that rice dishes are cherished and consumed in Persian cuisine. Rice found its way to Iran from China via the silk road, and took root in the Caspian Sea region, where the climate and landscape are very hospitable to rice production. Recently I’ve been reading about the wide variety of rice…