Desserts & Sweets🌸Saffron & Fragrant Rosewater

Lavashak-e Aloo Torsh (Sour Plum Fruit Roll)

لواشک آلو ترش خانگی

Lavashak is a FAVORITE Persian treat! It comes in a few different flavors based on the fruit used to make Lavashak. This specific Lavashak is made with Plum’s. My mother-in-law deserves all the credit for making this!

Prep Time
25 mins
Cook Time
45 mins (plus 2-4 days sun-drying)
Total Time
4 days
Servings
6-8 sheets
Difficulty
Easy
Lavashak-e Aloo Torsh (Sour Plum Fruit Roll)
The Authentic Sofreh Pairing

In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:

Fresh WalnutsPersian Black TeaGolpar (Ground Angelica)Pomegranate Seeds
🌸Blooming Saffron & Golab

Fragrant Finishing Secret: Grind saffron threads with a pinch of sugar in a mortar and steep in warm water for maximum crimson color. Always stir in rosewater (golab) and crushed cardamom during the final minutes of cooking so their delicate floral oils stay vibrant.

Ingredients

مواد لازم
Servings Stepper
6 servings
Unit System
Prep ready: 0 of 3

Step-by-Step Instructions

طرز تهیه
1
Cook the plums: Wash the plums thoroughly, then pour all of them into a large pot. Do not add any water (the fruit will give out water itself). Place the stove top heat to medium-low (don’t want it to burn) and place the lid on the pot so it can cook a bit and break down.
2
Strain and separate: Once the plums are tender and have given out a lot of juice, place a strainer over another pot and dump the contents into the strainer. Separate the seeds and the fruit skin (the fruit skin will come off easily if it’s ready) and all the rest of the pulp will go into the new pot.
3
Reduce the puree: Place the new pot on medium-low heat on the stove top again until the water from the fruit is reduced and thickened. Stir occasionally so it doesn’t stick to the bottom of the pot.
4
Pour onto trays: Once the mixture is nicely thickened, grease flat dishes or baking trays with a tiny drop of oil. Pour a very thin layer of the liquid Lavashak into the dish and spread evenly.
5
Dry in the sun: Place the dish in direct sunlight (in Iran rooftops are usually used!). Be careful that dust and other things don’t get stuck to the Lavashak (as much as possible). Let it dry anywhere from 2 to 4 days (you can test it by using a knife to see if it separates from the dish easily; if it does, it is ready!). Note: If you want it to dry up sooner you can use an oven on lowest heat to dry out the moisture. Once dry and peeled, you have delicious homemade Lavashak-e Aloo Torsh! 🙂
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