Today is the first day of Spring, and according to the Zoroastrians is the day of their New Year or Nowruz. Nowruz has been celebrated for over 3,000 years, and it is an important day of celebration for Iranian, Afghan and Kurdish peoples, as well as some people of Central Asia, Caucasus, and the Balkans.
According to Wikipedia, the official year begins when the Sun leaves the sign of Pisces and enters in the sign of Aries, which is the Spring Equinox.
Fruit over the Table is a Tradition in Nowruz
In previous years, we have participated of some Nowruz celebrations. We have friends that have invited us to share their traditions and food this day.
This year, we have participated in this celebration, and this time I have made a Baklava and my own version of Masghati Pudding.....Enjoy!!
You can see my Baklava (made of pistachios and almonds) recipe in a previous posting here
Masghati Pudding (Almond, Pistachio, and Saffron Pudding)
I have reviewed different blogs, but I ended up doing my own version.....when my friends tried it.....they really like it!!
1 cup of grinded almonds
1/2 cup of grinded pistachios (plus some pistachios for garnish)
1 cup corn starch
1 1/4 cup of white sugar
2 tablespoons of butter (room temperature)
2 cardamom seeds (crushed)
8 saffron strands
1 piece of saffron sugar (I crushed it in order to dissolve it easily!)
1/2 cup rose tea
2 tablespoon of Rose Water
Put two tablespoon of Rose petals (the one use to make tea) in a cup of cold water. Boil it for three minutes at low heat. Strain it. Mix it with a piece of saffron sugar (dissolve the sugar). Reserve until is cold. You will use only ½ cup of this rose tea......you can drink the rest of the tea!
Plus Rose Petals
Make a Nice Rose Saffron Tea.....
Mix the sugar with 1 cup of water, and heat it until the sugar is dissolved. Crush the saffron with some sugar, add to the water. Add the Rose water, and the crushed cardamom. Set aside until is cold.
are Crushed in this Mortar
Dissolve the corn starch with one cup of water. Add the cold rose tea, and the sugar syrup (with the saffron, cardamom, and rose water). Incorporate the almonds and pistachio. Add two more cups of cold water, and mix it well. Place this mixture in a pan, and heat it a low medium heat. Stir it constantly to avoid lumps. When the mix is warm, incorporate the butter. Stir it until reaches a creamy mixture, and the corn starch is fully cooked.
When the mixture is cooked, place it over a tray, let it cool, and cut them in diamond shapes. Garnish it with a pistachio. Enjoy!!
Would you like to eat a piece?
si estaba RICOS GRACIAS A TU INFORMACIÓN.LE PUSE VERDE TAMBIEN PORQUE VI EL COLORANTE EN LA TIENDA HINDU Y ME DIJO EL CHICO QUE QUEDABA MUY BONITO.ASI QUE MUCHAS GRACIAS.UN BESOReplyDelete
Marcela, qué delicia de pastelitos. Hay una pastelería iraní en una zona por la que paso mucho y se me hace agua la boca cuando veo esas pastitas de pistachos, miel, almendras, higos... Ayyy, madre, qué delicias.ReplyDelete
Me cojo tu receta porque a Marc le va a encantar... todos esos pastelitos le chiflan y rechiflan!
Marcela esta receta es una verdadera delicia eres una fuente de información.Gracias por compartir.bexinosReplyDelete