Resep Anda
Iranian foods : Desserts
Resep kiriman Anna

Berbagai resep Desserts ala Iran

  1. Yakh-dar-Behesht (Ice-in-Heaven)
  2. Shir-Berenj
  3. Halva
  4. Fereni
  5. Sekanjebin
  6. Sholeh-Zard
  7. Naan-Berenji
  8. Naan-Gerdooee
  9. Bastani Akbar-Mashti

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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

  8. 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.

  9. 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.

Kembali ke
halaman muka
Memasak bersama Koki PInter membuat Anda semakin pintar.