Iranian Culture 101: Persian Food (Desserts)

  1. Akbar Mashti Saffron Ice Cream

A traditional Iranian ice cream, Saffron Ice Cream is a stalemate dessert of Iran. With aromatic saffron and rosewater tastes and smells coming together with embedded pistachios and crunchy wafers, Saffron Ice Cream will fulfill all your ice cream desires.

 

Recipe

2. Baklava Yazdi

Different from other types of baklava seen around the world, Baklava Yazdi or Baklava Cake uses an abundance of sugar and rosewater and is not flaky, unlike other common baklavas. A giant warning sign for diabetics, but with a cup of tea it will taste amazing.

Recipe

3. Faloodeh Shirazi

Perfectly mixing sweet and sour, Faloodeh Shirazi combines frozen noodles with lots of lemon juice, lots of rosewater and of course lots of sugar to provide a melting pot of different, refreshing, and delicious mixtures. It’s a must try for anyone experiencing Persian cuisine

Recipe

4. Sholeh Zard

A rice pudding embellished by saffron, spices, nuts and of course the omnipresent rosewater that provides a sweet feast for the eyes and the taste buds. It is often designed with nuts and cinnamon so that the cooks can show off their artistic skills as well!

Recipe

5. Halva

Persian Halva is a sweet dense paste made of flour and butter, mixed with a syrup of sugar, saffron, rosewater and cardamom that gives it a pleasant taste and smell. Halva is originally an Arabic dessert literally meaning “sweet”, but it has found its way to many Asian and north African countries, and in every region it is prepared and served differently. In Iran it is usually served at funerals or during Ramadan(fasting) month, garnished with shredded coconut or slivered almonds.

Recipe

6. Gaz

Sticky, chewy, sweet and crunchy – Gaz is a Persian marshmallow candy that’s a classic at any celebration and sure to delight both young and old.

Recipe

7. Zulbia Bamieh

A personal favorite, “Zulbia and bamieh  are traditional Iranian treats, made from a yogurt and/or starch-based dough, which is fried before being drenched in syrup.  Zulbia is hollow inside and delightfully crispy outside. Bamieh is crunchy outside, soft and moist inside. In both cases, as you bite into them, a stream of aromatic, sweet syrup delights your mouth. It is a special sweet treat enjoyed with tea, present at Iftar (breaking of fast) table, and of course, a must at  Now-Rúz  festivity spread. The same shapes and cooking style, but made with different ingredients and flavorings are also found in other Middle-Eastern and South-Asian countries, as their traditional sweets. If you have never tried these sweets, you owe it to your taste buds, to treat them.”

Recipe

8. Persian Tea

When you walk into an Iranian home after the customary greetings, the first thing you would be offered as soon as you sit down is a well brewed hot cup of tea.  Tea is the hot beverage of choice in Iran where it is served for breakfast, lunch, dinner and in between with at least one or more refills. There’s more to drinking tea than meets the eye. It’s about being together with family and friends, relaxing and talking.

Recipe

9. Ghotab

“Ghotab is a traditional Iranian almond and walnut-filled crescent pastry originating from Yazd that is made anytime of year, but they are particularly delightful during the new year festivities.”

Recipe

10. Noon Khamei

Though not traditionally Iranian, these cream puffs are extremely commonplace throughout any time of the year, and usually sprinkeld with–you guessed it–rosewater.

Recipe

 

Thank you to all the sites that provided these wonderful recipes and pictures for me to use

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