Persian Sugar With Walnuts Rose Water Topping Filling Recipes
THE REBBETZIN CHEF'S PERSIAN WALNUT COOKIES
These delicately-spiced, rose-scented cookies are the perfect treat for Passover since they contain no flour. They are nutty and rich, slightly chewy with a crunchy exterior. Pistachios or almonds can be substituted for the walnuts.
Provided by The Rebbetzin Chef
Categories World Cuisine Recipes Middle Eastern Persian
Time 35m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the ground walnuts, 3 egg yolks, sugar, cardamom, baking soda and rose water until well blended. Roll teaspoon sized pieces of dough into balls and place onto parchment-lined baking sheets. Cookies should be spaced 2 inches apart. Whisk together the remaining egg yolk and water using a fork. Press a walnut piece into each cookie, then brush with the egg yolk glaze.
- Bake for 20 minutes in the preheated oven, or until golden. The cookies will appear soft and undercooked but take heart, they will harden considerably when cooled. Allow them to cool on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 5.3 g, Cholesterol 22.8 mg, Fat 4.8 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 0.6 g, Sodium 36 mg, Sugar 4.3 g
PERSIAN ROSE PETAL SALAD
Make and share this Persian Rose Petal Salad recipe from Food.com.
Provided by Stacia_
Categories Fruit
Time 35m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Cover the raisins in water to plump for about 30 minutes. Drain.
- In a large bowl, combine the raisins, cucumber, yogurt, green onion, walnuts, dill, mint and garlic.
- Season to taste with salt and pepper.
- Refrigerate for 1 hour.
- Transfer to a serving bowl and garnish with more green onion, walnuts, mint and rose petals.
PERSIAN PUDDING WITH WHIPPED ROSE & HONEY BUTTER
Orange and rose flavours are incorporated into this alternative steamed pudding. Sweet spiced butter makes the perfect accompaniment
Provided by Barney Desmazery
Categories Dessert
Time 5h10m
Number Of Ingredients 20
Steps:
- Tip the dates into a bowl with the raisins, cover with 200ml hot water from the kettle and set aside. Meanwhile, grease a 1.5 litre pudding basin and line the base with a disk of parchment paper. Put the dry ingredients and orange zest in a large bowl. Stir in the dates and raisins (and soaking liquid), the rose and orange water, with the eggs and butter. Mix until everything is combined. Tip into the basin and cover with a circle of parchment paper, then foil, then tie the rim with string.
- Place the pudding on an upturned jar lid in a large pan and pour in hot water from the kettle until it comes halfway up the bowl. Cover the pan and gently steam for 4 hrs, topping up with more water if needed. The pudding can be eaten straight away, chilled and kept for up to a week, or frozen for 1 month. To reheat, defrost completely or remove from the fridge and steam pud again for 30 mins until piping hot.
- To make the butter, whisk the ingredients together. Serve the pudding in wedges with a spoonful of the butter melting over it.
Nutrition Facts : Calories 776 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 106 grams carbohydrates, Sugar 80 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium
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