Nov 27
Ready for a tasty sweet?! Well this is a good one to have! Ranginak is a Persian sweet that you must definitely try.
Ranginak
Ingredients:
500 grams Flour
250 - 300 grams oil — I used liquid oil, but if you use shortening or ghee it will be better
125 grams powder sugar
500 grams dates (khorma) –its best if the dates are soft
125 grams crushed walnuts
1 teaspoon Cinnamon
1/2 teaspoon ground cardamom
1 teaspoon crushed pistachio
Directions:
In a pot heat up the oil (medium heat) and then add the flour and continuously stir until it is completely fried and becomes a golden color (it may take awhile before it reaches the golden color). Once the flour is done take it off the heat and set it aside until it cools down a bit.
While the flour is cooling down mix together the powder sugar, cinnamon, and cardamom. Then add this mix to the flour and mix all the ingredients together. Then take out the seeds from all the dates.
Now in a dish pour in half the flour mixture and flatten with a spoon. Then place all the dates on top of this layer of flour and sprinkle the crushed walnuts on top of the dates. Add the rest of the flour mixture on top of everything and flatten with a spoon. Sprinkle the crushed pistachios and some powder sugar on top of the Ranginak.
Note: I would recommend using shortening or ghee to make sure the Ranginak doesn’t give out too much oil.
With a knife you want to cut out squares for serving purposes.
9 people like this post.
Tagged with: Cardamom • Cinnamon • Date (Khorma) • Flour • Pistachios • Saffron • Walnut
Oct 21
There are a few different variations of Masghati, which is a Persian sweet made basically from starch. This specific recipe is for Masghati borideh shodeh (cut up pieces).
Masghati (borideh shodeh)
Ingredients:
200 grams starch –its preferred that you use a flower starch, but I used corn starch
400 grams sugar
5-6 cups water
1/2 cup rose water
100 grams heated oil
1/3 cup cut up pistachio (optional)
hail (cardamom) powder (optional)
Saffron (optional) — I added yellow food coloring instead just to give it a color, but you dont have to add either
Directions:
Dissolve your starch in 5 to 6 cups of cold water. If needed you can run it through a strainer before transferring the contents into a pot on the stove top. I found that all my starch had fully dissolved and when I ran it through the strainer nothing was left behind. The temperature for the stove should be set to medium and you will need to constantly stir the mixture until it starts to thicken. Once it begins to thicken (you will notice it starts to look like a jelly like substance) then you will add the sugar and the rose water and continuously stir the mixture. I also added cardamom powder, but you can add the seed if you wish or not add it at all. Then I added the heated oil to the mixture and still continued to stir. You basically want to allow all the water to evaporate, until it is fully thickened and if you create a line across the top with a knife the line doesn’t fade that easily. At the end you will pour the thickened mixture into a dish and allow it to cool fully before cutting it into diamond pieces. You may choose to spring the top with the cut up pistachio you have while it is cooling (and before cutting it).
25 people like this post.
Tagged with: Cardamom • Pistachios • Rose Water • Starch • Sugar
Sep 24
I have been wanting to make this for a long time! Thought why not today when I am slightly bored and have already taken care of all my errands for the day 
Shir Berenj
Ingredients:
1 cup rice
6-7 cups milk
half a cup or less Rose water
khameh (whip cream) - (optional)
sugar (optional)
hail (cardamom) - (optional)
Directions:
For the rice to get softer faster, you can soak it in water two hours prior to starting the cooking. In a pot, put about 1-2 cups water with the rice and allow it to soften…on a medium temperature on the stove. Once it appears that the rice has softened a bit you can add your milk. You will want to stir occasionally to make sure the contents of the pot are mixing and not sticking to the bottom. Once the mixture thickens (may take awhile) then you can add the rose water. Allow it to cook and additional 15-25 minutes. If you choose to add whip cream you can do so at this time. The whip cream will give it a creamer taste.
I usually like to have shir berenj that is sweet, so I add sugar as well. And at times (like this time) I even added some ground cardamom to give it an additional aroma and taste. Rose water alone does provide that was well…and some people don’t like cardamom that much.
At the end when everything is thick and added, pour the contents of the pot into a large bowl, or a combination of different sized bowls. Allow it to cool and then serve. After it cools down I usually cover it and leave it in the fridge to preserve it.
9 people like this post.
Tagged with: Cardamom • Milk • Rice • Sugar • Whip Cream
