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Baghlava Yazdi

Baghlava Yazdi

1 Cup All-Purpose Flour 6 Tbsp Unsalted Butter 3 Eggs 1/2 Cup Sugar 1 Cup Sugar 1/4 Cup Rose Water 1/4 Cup Rose Water 1 Cup Ground Almonds 1 Tsp Baking Powder 2 Tsp Honey 1/4 Tsp Saffron (Zafran) 1/4 Tsp Cardamom Ground Pistachio PREPARATIONS: 1- Soak the saffron in 1 tbsp boiling water for 30 minutes DIRECTIONS: CAKE 1- Place unsalted butter in a blender. 2- Add 1/2 cup of sugar and blend until mixed. 3- Add eggs to the mixture one by one while blending. 4- Add 1/4 cup rose water and cardamom. 5- Combine flour with baking powder and sift in the mixture gradually. 6- Transfer the batter to a nonstick cookie pan and spread across to cover pan's surface. 7- Preheat oven to 340 F (170 C), bake the batter for 35 to 40 minutes. 8- Remove the cake from oven and allow it to cool down thoroughly. SYRUP 9- Meanwhile in a small pot, combine 1 cup of sugar, 1/3 cup boiling water, presoaked saffron, stir well. 10- Bring the pot to a boil over medium heat and continue the heat until it just started thicken. 11- Stir in 1/4 cup of rose water and honey. 12- Cut the cake in traditional parallelogram shapes and pour/spread the hot syrup over the surface of the cake. 13- Sit the cake aside for 10 minutes until the syrup sunk in thoroughly. 14- Garnish each piece with a pinch of ground pistachio.

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Baghlava Yazdi Calories & Nutrition Values

Baghlava Yazdi Calories & Nutrition Values

Baklava or Baghlava cake or as it's also known as Baghlava Yazdi in Iran is a popular Iranian delicacy. Although the name "Yazdi" clearly refers to Yazd Province, the extra use of rose water suggests that province of Shiraz may has had some influence in baklava's early or final shape. Baklava Yazdi is very sweet and delicious and it's exactly that much high in sugar so people with sugar related diseases should not approach. It contains about 38 percent sugar but just to compare it with a popular soda that we all enjoy (but shouldn't) during our lunch or dinner, baklava still contains slightly less sugar than a can of soda. 3.5 oz (100g) of Baghlava Yazdi has 320 calories (104 calories from fat) and 11.5g of fat and 70mg of cholesterol and 6.0g of protein.

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PERSIAN FOOD

Iranian Food

Most of Iranian dishes are prepared with herbs, vegetables and rice along with meat, lamb, chicken or fish. The frequent use of fresh green herbs and vegetables in Iranian foods made them a healthy choice for most of households around the world. The Persian cuisine or Iranian cuisine refers to a styles of cooking related to Persia or modern day Iran. Iran has a long history of agriculture, and use of fresh fruit in Persian recipes is very common.
Ancient Persia has always had four seasons and that gave the huge variety to Persian cuisine from tropical foods to hot pot dishes that are most popular on a chilly winter.
Most of these foods include: Kabab (rice with meat, a Persian Kabab), broth (lamb mixed with spice, beans and potatoes), Fesenjan (Especially duck and goose meat and birds with nuts and pomegranates paste), Stuffed Dolme (fresh grape leaves stuffed with ground beaf and herbs) and variety of vegetable stews.
On this website We try to modernize Persian (Iranian) food recipes to fit your everyday lifestyle by increasing the healthy ingredients and decreasing the time consumed making these recipes without losing the taste. Persian foods mostly contain herbs, vegetables and meat which may balance your daily value intake recommendations. Healthy diets rich in vegetables provide essential vitamins and minerals and fiber needed for good health. Research shows that consumption of fruits and vegetables can help you maintain a good health and may reduce the risk of cancer and many other diseases.


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