Category Dessert

Shirini Napoleoni – Napoleon pastries

thecaspianchef Leave a comment

شیرینی ناپلئونی

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 pastry layer is often then covered with cream and chocolate drizzle, pastry crumbs, or various coarsely ground nuts.

Continue reading “Shirini Napoleoni – Napoleon pastries” →

Kayk-e Baghlava – Baklava cake

thecaspianchef Leave a comment

کیک باقلوا

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 flaky filo pastry that people are most familiar with. But it has all the familiar flavors that you would expect from a Persian baklava, such as rose water, ground nuts and cardamon. In Farsi, this cake is also called Kayk-e Sharbatie, referring to the syrup that is poured over the baked cake.

Continue reading “Kayk-e Baghlava – Baklava cake” →

Kayk Yazdi – cardamom and rosewater cupcakes

thecaspianchef 5 Comments

کیک یزدی

Kayk 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 emotion, prompting nostalgic stories about a distant childhood eating Kayk Yazdi in Iran.

Continue reading “Kayk Yazdi – cardamom and rosewater cupcakes” →

Saffron and pear cake with Seville orange and pistachio frosting

thecaspianchef 2 Comments

Cayk-e Golabi ba zaferoon

کیک گلابی با زعفرون

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 in my life.

Continue reading “Saffron and pear cake with Seville orange and pistachio frosting” →

Cardamom and rose water rice cake

thecaspianchef Leave a comment

Cayk-e sheer berenji

کیک شیر برنجی

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 that exists in Iran, and have been reminded of the distinctive characteristics of the rice we encountered when we traveled north to the Caspian Sea. I’ve been quite homesick for those familiar scents and flavors! Here in the US, the Basmati rice that I purchase at the Persian grocery store is the closest I’ve found to the rice I remember eating as a child in Tehran, with its signature flavor and texture.

Continue reading “Cardamom and rose water rice cake” →

Naan-e Keshmeshi – Rosewater and raisin cookies

thecaspianchef Leave a comment

نان کشمشی

Sometimes simplicity is the best approach, and these rosewater and raisin cookies are just that: simple. Cream the butter, add eggs and then the rest, and you’ll have these lightly rose-flavored buttery raisin cookies.

Continue reading “Naan-e Keshmeshi – Rosewater and raisin cookies” →

Koloucheh, Fuman style -Sweet pastries with creamy walnut and rosewater filling

thecaspianchef 2 Comments

کلوچه

This beauty is another of the Caspian Sea region’s contributions to Persian cuisine. Not only is this pastry unique to this region, but also the two provinces that border the Sea – Gilan and Mazandaran – each have their own versions. Though a walnut paste is the most common filling, possible alternatives include dates, bananas and coconut.

Continue reading “Koloucheh, Fuman style -Sweet pastries with creamy walnut and rosewater filling” →

Naan-e Berenji – Rice flour cookies with poppy seeds, pistachios, and rosewater

thecaspianchef Leave a comment

نان برنجی

For as long as I remember these delicate and brittle little cookies were present at the tables and spreads of a Persian home. Most significantly these cookies would have their place at the Nowruz table (Persian New Year), which would also meet the company of a variety of other sweet treats, dried nuts, and fruits. These cookies are so popular among Iranians that you typically ended up just buying them from the neighborhood bakery. I actually don’t ever remember my mom making them!

Continue reading “Naan-e Berenji – Rice flour cookies with poppy seeds, pistachios, and rosewater” →

Kayk-e Eshgh – Persian love cake

thecaspianchef 2 Comments

کیک عشق

Today and every day we celebrate LOVE!

Valentine’s day has come and gone and I am just getting around to posting this cake recipe on the blog. To state the obvious, Valentine’s day was not always a day that was celebrated in Iran and there was certainly no cake to go with it! But as times have changed, so have some of the traditions and rituals around these holidays.

Continue reading “Kayk-e Eshgh – Persian love cake” →

Moraba-ye Beh – Quince jam with rosewater

thecaspianchef 2 Comments

مربای به

Let there be jam! Homemade jams are such an integral part of Persian culture and cuisine. Quince is one of those rare and sometimes underappreciated tart and crisp fruits that are best enjoyed either cooked in a stew or made into a jam.

Continue reading “Moraba-ye Beh – Quince jam with rosewater” →