Masghati
There are a few different variations of Masghati, which is a Persian sweet made basically from starch. This specific recipe is for Masghati borideh shodeh (cut up pieces). You basically want to allow all the water to evaporate, until it is fully thickened and if you create a line across the top with a knife the line doesn’t fade that easily 🙂.
In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:
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 لازمStep-by-Step Instructions
طرز تهیهSource: Printed from PersianRecipes.com — View full photos, Persian pantry tips, and interactive serving scaling at:
More in Desserts & Sweets
Laboo (Beets)
I know many of you probably don’t like beets… but Persian Laboo is something else! I personally never thought I would find beets to be tasty, but even I found myself enjoying them. In Iran, hot steaming Laboo is the ultimate street food on a cold winter night.
Lavashak-e Aloo Torsh (Sour Plum Fruit Roll)
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!
Bastani Akbar Mashti
Its almost summer and what better way to celebrate than have my all time favorite Persian Bastani (ice cream) Akbar Mashti!!! Below is a simple way to make this treat.