After getting deep fried both are dipped in rose water and sugar syrup. Zoolbia is a deep fried and crunchy funnel pastry and Bamieh is Persian fried doughnut. This dessert is served during Ramdan month as it provides a plenty of sugar to the body after a long day of fasting. Sholezard is a rice pudding added with sugar, and saffron which makes it yellow and aromatic, and rosewater, and is topped with almond and pistachio pieces and cinnamon powder.
Sholezard is usually served in religious ceremonies as Nazri, which is a charitable meal offered to family, friends and the poor. Faloodeh is a great choice after a long walk at the attractions of Shiraz on a hot summer day. Sometimes Faloodeh is topped with cherry or strawberry syrup. This fizzy dessert is made with thin vermicelli starch noodles and is mixed with a frozen syrup containing rose water, lime juice, and sugar. Ranginak is usually found on dining table in ceremonies and gatherings and is made with dates, flour, walnut, cinnamon, cardamom, and oil.įaloodeh or Paloodeh is the tasty and traditional dessert of Shiraz. This fruit has a special place in Iranian culinary especially for making desserts like Ranginak. Bastani Akbar Mashti is a famous local brand of ice-cream which serves the best traditional ice-cream in Tehran.ĭate is widely grown in southern region of Iran by the Persian Gulf, where the weather is warm. Iranian ice-cream is usually served as saffron ice-cream and white ice-cream. But what makes this ice-cream so tasty and pleasant are saffron and pieces of frozen and crunchy cream.
The traditional ice-cream of Iran (bastani sonnati) is among the top 50 popular desserts in the world, and is made with salep, milk, rosewater and pistachio. But what are the most popular Iranian desserts that you shouldn’t miss trying in Iran? Iranian saffron ice-cream In every city that you visit while you travel in Iran, you’ll try some new local dessert and sweets that makes you familiar with a new combination of taste and makes your Iran tour more memorable and sweeter. Iranian desserts, some of which have roots in the culture and traditions of this historical country, are usually characterized with their pleasant aroma coming from some local ingredients like saffron, cardamom, and rose water. Apart from the delicious and diverse Iranian dishes, like different types of kebab, Khoresh, bread, etc., Persian culinary also includes different types of desserts, from puddings to pastries and nougats. Mahan and Lut (Shahdad) Desert AdventureĪfter having a traditional Persian food having a tasty Iranian dessert seems like a very bright idea to gastronomy lovers and travelers who are enjoying Iranian culinary for the first time.Add the bloomed saffron, stir to combine. Mix and then pour the egg mixture into the saucepan with the milk mixture. If the egg mixture is still thick add another 1/4 cup of the milk mixture. You want to temper the egg yolks so they do not curdle or cook. Pour in about 1/4 cup of the milk mixture into the egg mixture and whisk.You do not need a stand mixer for this just use a whisk and some elbow grease. While the milk mixture is heating up, whip the egg yolks and sugar in a glass measuring jar until pale and double in size.In a medium saucepan, gently heat (on low) the whole milk, 1/4 cup of the cream, cardamom, salt and vanilla, until it steams/heats all the way through.
Let steep for 10-15 minutes or while you prepare the other ingredients. In a small bowl combine the saffron with the boiling water.
I developed a similar ice cream flavor last year, hoping to release the recipe … The inspiration for this week's ice cream recipe comes from the Persian ice cream called Bastani.