Iranian desserts recipes
20 Iranian desserts recipes, each written for this site and each saying what its method turns on.
- Bastani, sourced from Iran. Flakes of frozen clotted cream are stirred in at the end and stay solid in the finished ice cream. Egg, vegetarian.
- Faloodeh, sourced from Iran. The cooked starch batter is pressed through a sieve straight into iced water. vegan.
- Gaz, sourced from Iran. An egg-white nougat whose original sweetener is an insect honeydew, now usually replaced with glucose syrup. Egg, vegetarian.
- Gosh-e Fil, sourced from Iran. The dough is rolled thin, pinched into an elephant's ear and deep-fried with no filling in it. Egg, vegetarian.
- Kolompeh, sourced from Iran. The date paste is enclosed completely, so it bakes like a small pie rather than a filled biscuit. vegetarian.
- Koloocheh, sourced from Iran. It is stamped with a pattern on top, and filled with dates and walnuts. Egg, vegetarian.
- Lavashak, sourced from Iran. The fruit puree is salted and spread exactly two millimetres thick. vegan.
- Masghati, sourced from Iran. It is a starch jelly, cooked until it turns transparent, with no gelatine in it at all. vegetarian.
- Nan-e Berenji, sourced from Iran. It is rice flour, and the cookies are kept white rather than allowed to brown. Egg, vegetarian.
- Nan-e Nokhodchi, sourced from Iran. It is made entirely from chickpea flour, with no wheat in it at all. vegetarian.
- Noghl, sourced from Iran. Roasted almonds are turned in boiling rose syrup until a white shell builds up on them. vegan.
- Poolaki, sourced from Iran. Vinegar goes into the syrup, which is what lets it set as a thin clear disc instead of going grainy. vegan.
- Qottab, sourced from Iran. The almond turnover is deep-fried rather than baked, and dusted thickly afterwards. Egg, vegetarian.
- Reshteh Khoshkar, sourced from Iran. Rice batter is poured through a cup with holes in it onto a hot plate, making a lace sheet that is then filled and folded. vegan.
- Samanu, sourced from Iran. There is no sugar in it at all: the sweetness comes entirely from sprouted wheat. vegan.
- Sholezard, sourced from Iran. There is no milk or cream in it: the rice is cooked in water until it goes creamy by itself. vegetarian.
- Sohan, sourced from Iran. It is thickened with wheat sprout and egg yolk, which is what makes it a brittle rather than a caramel. Egg, vegetarian.
- Sohan Asali, sourced from Iran. It is built on honey with no cereal in it at all, and sets hard enough to shatter into shards. vegetarian.
- Tabrizi Lovuez, sourced from Iran. There is no baking at all: the syrup is beaten until it loses its gloss and then almond is worked in. vegan.
- Yazdi Cake, sourced from Iran. It is raised with yogurt and three separate raising agents, which is what makes it so open. Egg, vegetarian.
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