Iranske sladice

 

Shole zard - Iranian sweet saffron rice pudding.

Shole zard – Iranian sweet saffron rice pudding.

palcelizac.blogspot.ca

Ranginak ( Iranian Dessert ) Dates, nuts, cinnamon.

Ranginak ( Iranian Dessert ) Dates, nuts, cinnamon.

Noonkhamein - Iranian festive dessert. Fluffy, buttery and an extremely light eclair casing filled with the most exquisite cream filling.  Drool.

Noonkhamein – Iranian festive dessert. Fluffy, buttery and an extremely light eclair casing filled with the most exquisite cream filling. Drool.

uncorneredmarket.com

"Iranian men making Gol Reshte at the Rasht market. This is an Iranian dessert made from rice flour pancake filled with cinnamon, sugar and walnuts. We ate them raw, but you're supposed to fry them with honey or sugar water."

“Iranian men making Gol Reshte at the Rasht market. This is an Iranian dessert made from rice flour pancake filled with cinnamon, sugar and walnuts. We ate them raw, but you’re supposed to fry them with honey or sugar water.”

sphotos-a.xx.fbcdn.net

Koloocheh - Iranian date & walnut filled cookies, especially prepared for Norooz celebrations in the south of Iran.

Koloocheh – Iranian date & walnut filled cookies, especially prepared for Norooz celebrations in the south of Iran.

upload.wikimedia.org

Angosht-pich - Iranian meringue.

Angosht-pich – Iranian meringue.

2.bp.blogspot.com

Qotab (Persian: قطاب‎ qottâb) is an almond-filled, deep-fried Persian cake. It's prepared with flour, almonds, powdered sugar, vegetable oil and cardamom. The city of Yazd is well known for its qotab.

Qotab (Persian: قطاب‎ qottâb) is an almond-filled, deep-fried Persian cake. It’s prepared with flour, almonds, powdered sugar, vegetable oil and cardamom. The city of Yazd is well known for its qotab.

turmericsaffron.blogspot.com

In Iran, a drier version of baklava is cooked and presented in smaller diamond-shaped cuts flavored with rose water. The cities of Yazd and Qazvin are famous for their baklava, which is widely distributed in Iran. Persian baklava uses a combination of chopped almonds and pistachios spiced with cardamom and a rose water-scented syrup and is lighter than Middle Eastern versions.

In Iran, a drier version of baklava is cooked and presented in smaller diamond-shaped cuts flavored with rose water. The cities of Yazd and Qazvin are famous for their baklava, which is widely distributed in Iran. Persian baklava uses a combination of chopped almonds and pistachios spiced with cardamom and a rose water-scented syrup and is lighter than Middle Eastern versions.

pariya.com

Pashmak (Persian: پشمک‎) is a form of Persian candy floss or cotton candy, made from sesame and sugar. The word Pashmak in Persian is composed of پشم pashm [wool] + ـَک ak [resemblance suffix] meaning "wool-like", as the confectionery resembles sheep's wool.  Pashmak is served on its own or as an accompaniment to fruits, cakes, ice creams, puddings and desserts.

Pashmak (Persian: پشمک‎) is a form of Persian candy floss or cotton candy, made from sesame and sugar. The word Pashmak in Persian is composed of پشم pashm [wool] + ـَک ak [resemblance suffix] meaning “wool-like”, as the confectionery resembles sheep’s wool. Pashmak is served on its own or as an accompaniment to fruits, cakes, ice creams, puddings and desserts.

theneverendingtravel.files.wordpress.com

Noghl (Iranian Persian), or Nuql (Afghan Persian) (Persian: نقل‎), or sugar-coated almonds, is a traditional Iranian and Afghan confection.

Noghl (Iranian Persian), or Nuql (Afghan Persian) (Persian: نقل‎), or sugar-coated almonds, is a traditional Iranian and Afghan confection.

s4.hubimg.com

Halvardeh (Tehrani for halvā-arde, from halvā, an Arabic loan word meaning 'sweet', plus arde, the Persian word for tāhini). Halvā comes in various qualities and varieties, from mainly sugar to sesame seed paste (the aforementioned Persian arde), and pistachios.

Halvardeh (Tehrani for halvā-arde, from halvā, an Arabic loan word meaning ‘sweet’, plus arde, the Persian word for tāhini). Halvā comes in various qualities and varieties, from mainly sugar to sesame seed paste (the aforementioned Persian arde), and pistachios.

farm4.staticflickr.com

Iranian Goosh-e Fil (lit. elephant's ear) is a deep-fried dough, in the shape of a flat elephant's ear, then covered with powdered sugar.

Iranian Goosh-e Fil (lit. elephant’s ear) is a deep-fried dough, in the shape of a flat elephant’s ear, then covered with powdered sugar.

shahrzadrestaurant.com

Iranian Bamieh is an oval-shaped piece of sweet dough, deep-fried, and then covered with a syrup traditionally made with honey. Bamieh is similar to tulumba, but much smaller, 2 or 3 centimeters wide at most.

Iranian Bamieh is an oval-shaped piece of sweet dough, deep-fried, and then covered with a syrup traditionally made with honey. Bamieh is similar to tulumba, but much smaller, 2 or 3 centimeters wide at most.

noonokabab.com

(Jalebi - fried funnel cake sweets soaked in syrup).  In Iran, where it is known as Zulbia, the sweet was traditionally given to the poor during Ramadan. In the early 1900s, Jalebi was used to hold ice cream.

(Jalebi – fried funnel cake sweets soaked in syrup). In Iran, where it is known as Zulbia, the sweet was traditionally given to the poor during Ramadan. In the early 1900s, Jalebi was used to hold ice cream.

2.bp.blogspot.com

Iranian Shirini-e Yazdi (small cakes originating from the city of Yazd).

Iranian Shirini-e Yazdi (small cakes originating from the city of Yazd).

4.bp.blogspot.com

Shirini-e Keshmeshi - Iranian raisin and saffron cookies.

Shirini-e Keshmeshi – Iranian raisin and saffron cookies.

vegetariantimes.com

Iranian Nan-e Nokhodchi (Roasted Chickpea Four-Leaf Clover Cookies).

Iranian Nan-e Nokhodchi (Roasted Chickpea Four-Leaf Clover Cookies).

2.bp.blogspot.com

Shirini-e Berenji - Iranian rice flour cookies.

Shirini-e Berenji – Iranian rice flour cookies.

farm2.staticflickr.com

Iranian dessert category: Shirini Tar (lit. moist sweets).  It consists of French-inspired pastries with heavy whole milk whipped cream, glazed fruit toppings, tarts, custard-filled éclairs, and a variety of cakes.

Iranian dessert category: Shirini Tar (lit. moist sweets). It consists of French-inspired pastries with heavy whole milk whipped cream, glazed fruit toppings, tarts, custard-filled éclairs, and a variety of cakes.

farm6.static.flickr.com

Bastani-e Za'farāni (Persian ice cream, also called Bastani-e Akbar-Mashti or Gol-o Bolbol).  Persian ice cream is flavored with saffron, rosewater, and includes chunks of heavy cream.

Bastani-e Za’farāni (Persian ice cream, also called Bastani-e Akbar-Mashti or Gol-o Bolbol). Persian ice cream is flavored with saffron, rosewater, and includes chunks of heavy cream.

farm9.staticflickr.com

Iranian Sekanjebin is a thick syrup made from vinegar, mint and sugar, served mixed with carbonated or plain water. It can be drunk mixed with a little rosewater or used as a dip for Romaine lettuce.

Iranian Sekanjebin is a thick syrup made from vinegar, mint and sugar, served mixed with carbonated or plain water. It can be drunk mixed with a little rosewater or used as a dip for Romaine lettuce.

mycitycuisine.org

Aab Anaar - Iranian pomegranate juice.

Aab Anaar – Iranian pomegranate juice.

mycitycuisine.org

Aab Talebi - Iranian canteloupe juice.

Aab Talebi – Iranian canteloupe juice.

farm8.static.flickr.com

Aab Hendevaneh - Iranian watermelon juice.

Aab Hendevaneh – Iranian watermelon juice.

2.bp.blogspot.com

Sheer Moz - Iranian banana milkshake.

Sheer Moz – Iranian banana milkshake.

turmericsaffron.blogspot.com

Sharbat-e Khakshir - Persian Refreshing Summer Drink.  Khakshir has the tiniest reddish brown seeds that sit at the bottom of a glass of water. Upon stirring, the seeds start to move around and float up to the surface of the water and that's when you take a sip of the sharbat. Stir, watch the beautiful dance of khakshir in the water glass, sip and repeat.

Sharbat-e Khakshir – Persian Refreshing Summer Drink. Khakshir has the tiniest reddish brown seeds that sit at the bottom of a glass of water. Upon stirring, the seeds start to move around and float up to the surface of the water and that’s when you take a sip of the sharbat. Stir, watch the beautiful dance of khakshir in the water glass, sip and repeat.

images.sodahead.com

Iranian havij bastani, carrot juice made into an ice cream float and garnished with cinnamon, nutmeg or other spices.

Iranian havij bastani, carrot juice made into an ice cream float and garnished with cinnamon, nutmeg or other spices.

farm3.static.flickr.com

Sharbat or Sherbet (Arabic: شربات) is a popular West and South Asian drink that is prepared from fruits or flower petals. It is sweet and served chilled. It can be served in concentrate form and eaten with a spoon or diluted with water to create the drink.  Popular sharbats are made of one or more of the following: Rose, Sandalwood, Bael, Gurhal (Hibiscus), Lemon, Orange, Mango, Pineapple, Falsa (Grewia asiatica).

Sharbat or Sherbet (Arabic: شربات) is a popular West and South Asian drink that is prepared from fruits or flower petals. It is sweet and served chilled. It can be served in concentrate form and eaten with a spoon or diluted with water to create the drink. Popular sharbats are made of one or more of the following: Rose, Sandalwood, Bael, Gurhal (Hibiscus), Lemon, Orange, Mango, Pineapple, Falsa (Grewia asiatica).

thespicespoon.com

The traditional drink accompanying Iranian dishes is doogh, a combination of yogurt, still or carbonated water, salt, and dried mint.

The traditional drink accompanying Iranian dishes is doogh, a combination of yogurt, still or carbonated water, salt, and dried mint.

thegrubsociety.files.wordpress.com

Sheermal is a mildly sweet Iranian Naan made out of Maida (All-purpose flour), leavened with yeast, baked in tandoor or oven. In the olden days, it was made just like roti. The warm water in the recipe for roti was replaced with warm milk sweetened with sugar and flavored with saffron. Nowadays, the restaurants make it like a Naan and the final product resembles Danish pastry.

Sheermal is a mildly sweet Iranian Naan made out of Maida (All-purpose flour), leavened with yeast, baked in tandoor or oven. In the olden days, it was made just like roti. The warm water in the recipe for roti was replaced with warm milk sweetened with sugar and flavored with saffron. Nowadays, the restaurants make it like a Naan and the final product resembles Danish pastry.

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