Fereni is a Persian pudding dessert that people make for various occasions. For some events Fereni is served cold as a dessert, while at other times it is served warm for someone who is feeling under the weather or sick. I personally prefer having it warm.
FYI trying to decorate with grounded up pistachio powder is very difficult. Especially because it sticks to your fingers and doesn’t do what you want it to do.
Ingredients ( 1 medium bowl):
Milk –1 liter (roughly 4 cups)
Rice Flour — 2 tablespoons
Sugar — 8 tablespoons
Rose Water — 2-4 tablespoons
Pistachios — desired amount for decoration
In a large pot pour in your milk. Note: do not turn the stove top burner on at this time.
Gradually add the rice flour into the pot and stir into the milk.
At this time you can turn the burner on and leave it on a medium low temperature.
Begin adding the sugar to the pot and stir in with the milk and rice flour.
Finally, add the rose water and stir all the ingredients. Make sure you continually stir the ingredients so that as the Fereni thickens it doesn’t stick to the bottom of the pot.
You will need to continually stir until the Fereni thickens a bit. Note: depending on the burner temperature (and possibly your stove) it will take 30 - 45 minutes of stirring before the Fereni is ready to be poured into a serving (or various serving) dishes.
After you have poured the Fereni into a serving dish you can finely grind up the pistachios to decorate your dish. Allow the Fereni to cool down a bit before decorating with the ground pistachio powder.
Serve warm or cold. If serving it cold you will need to refrigerate the Fereni after it cools down.
Bastani Akbar Mashti
Its almost summer and what better way to celebrate than have my all time favorite Persian Bastani (ice cream) Akbar Mashti!!! Below is a simple way to make this treat.
Ingredients (for at least 8 servings):
3 quarts creamy/rich vanilla ice cream
1/2 pint heavy whip cream — you can adjust the amount of whip cream based on your desire to have more or less in the ice cream
3/4 cup rose water (golab) — you can adjust this amount to your liking
chopped pistachio –desired amount (usually not too much ~ 1/2 cup)
1/2 teaspoon saffron –might be best to mix with a tad bit of hot water to become liquid prior to use (adjust the amount if you desire more or less saffron)
First you will need to pour the whip cream into a deep enough plate where you can place it in the freezer to become frozen. You don’t want it to be too thick, so if needed use more than one dish to pour the whip cream into. Once the whip cream is frozen you want to take a knife and cut it until little square pieces are formed.
Something to keep in mind is that you dont want the ice cream to melt when you are preparing it. I typically put ice in a large bowl and then put a smaller bowl on top of the larger bowl…the ice will keep the smaller bowl cold. Then pour all the vanilla ice cream into the smaller bowl and use a large spoon or spatula to mix the ice cream. Add the saffron, rose water, frozen whip cream squares and pistachio (you might want to keep some pistachios for later) and stir with the spatula until everything is evenly mixed.
Once the Akbar Mashti is mixed up pout the ice cream into a suitable container that can be placed back in the fridge. At this time if you like sprinkle some pistachios on top of the ice cream (this is best if using a rectangular or square container to store the bastani in). Allow the ice cream to freeze again and then serve as desired.
Ready for a tasty sweet?! Well this is a good one to have! Ranginak is a Persian sweet that you must definitely try.
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
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.