Masghati (Persian Dessert) - Cooking with Yousef

rose water

🥗Healthier: orange blossom water

💰Cheaper: flavored water

Orange blossom water offers a similar floral note.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric provides color without the high cost of saffron.

pistachios

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts maintain crunch and flavor at a lower price.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a natural thickener with similar properties.

Combine 1 and 1/3 cups sugar and 4 cups water in a saucepan over medium heat until it starts boiling.

In a separate bowl, combine 1 and 1/3 cups cornstarch with 4 cups of water and mix well until fully combined.

Toast slivered almonds in a pan until they darken slightly and become fragrant, then set aside.

Once the sugar and water mixture is boiling, add the cornstarch mixture while stirring continuously on medium to low heat for about 5 to 10 minutes until thickened.

Add 2/3 cup cooking oil to the thickened mixture and continue stirring.

Add 3-4 tablespoons of liquid saffron and mix well until the color changes.

Add 1/3 cup rose water and 1/2 teaspoon cardamom powder, stirring continuously.

After a few minutes, add 70-80 grams of butter and mix until melted.

Once the mixture is fully combined and thick, add 1 cup of slivered almonds and 1 cup of pistachios, mixing well.

Pour the mixture into a mold or dish and refrigerate for about 2 hours to set.

After 2 hours, remove from the refrigerator and cut into desired shapes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens