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.Read More
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.Read More
- 2 Cups Rice
- 3 Carrots
- 5 pieces Chicken Thighs
- 1 Tsp Zafran (Saffron)
- Salt, Turmeric, Bay Leaves
- 5 Tbsp vegetable Oil
1- Soak the rice with 1 Tsp salt for 1 hour in a pot.
2- Add 1 Tsp Zafran (saffron) to 1/4 cup boiling water.
3- Slice Carrots in small pieces (recommended) or grate the carrots.
4- 6 cups boiling water
1- Put the chicken thighs in a small pot, Add salt, turmeric and bay leaves and cover with boiling water and simmer for 35 minutes or until the chicken is cooked.
2- Fry the sliced carrots in a pot with 2 tbsp vegetable oil until tender.
3- Simmer the soaked rice until tender and drain the rice in a colander.
4- Mix the fried carrots and the drained rice until well mixed.
5- Pour 2 tbsp vegetable oil in a large pot.
6- Lay the cooked chicken thighs across the pot.
7- Add the rice and carrots mixture to the pot and spread across to cover the chicken thighs.
8- Add 1 tbsp vegetable oil on top of the rice.
9- Cover the pot with a large napkin and put the lid on top.
10- Cook 20 to 25 minutes.
11- Remove the napkin, add the saffron to the pot and cover it back with the lid and cook for 15 more minutes.
Read more about Havij Polow carrot rice calories and nutritional facts