How to make Afghani Sheer yakh at home

cream

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream adds richness while being dairy-free.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto

Turmeric provides color without the cost of saffron.

pistachios

🥗Healthier: walnuts

💰Cheaper: peanuts

Walnuts and peanuts offer a similar crunch at a lower price.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Vanilla extract is more accessible and still fragrant.

Preparation: Place a saucepan on the stove and set the heat to medium-high.

Pour 1 ½ Cup of water into the saucepan and bring it to a boil.

Add the cup of granulated sugar to the boiling water, stirring continuously until the sugar has completely dissolved.

Add 1 tablespoon of powdered cardamom to the sugar mixture, stirring well to distribute the spice evenly.

Continue to boil the mixture until the syrup becomes sticky to the touch. Be cautious during this step; sugar can burn easily if unattended.

Carefully transfer the syrup to a heatproof bowl and allow it to cool to room temperature. You can refrigerate it for faster cooling.

In a separate pot, bring 4 cups of water to a boil.

Add the rice stick noodles to the boiling water. Reduce heat to medium-low.

Let the noodles simmer until they're soft to the touch, but not mushy.

Drain the noodles in a colander and transfer them to a bowl.

Add 2 cups of cold water and 1 tablespoon of rose water to the noodles, mixing well to ensure that the flavors meld together.

Place the bowl in the fridge and allow the noodles to chill for a few hours to let the rosewater flavor fully permeate.

In a serving bowl, place a generous layer of snow ice at the bottom.

Gently pour the spiced syrup over the snow ice, adding a perfect blend of sweetness and aromatic spice.

Add a splash of cold milk over the syrup, enriching the texture and balancing the flavors.

Layer the rosewater-infused rice noodles on top of the milk.

Top your masterpiece with a scoop (or two) of sumptuous vanilla ice cream.

Garnish with a pinch of crushed pistachio for a nutty crunch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens