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
"Saffron Ice Cream"
- 1/2 Cup Sugar
- 2 Tbsp Cream (Whip Cream)
- 1/4 Tsp Saffron (Zafran)
- 1/2 Liter Milk
- 1/4 Cup Rose Water
- 1 Tsp Salep
1- Soak 1/4 tsp saffron for 20 minutes.
2- boiling water.
1- Pour 2 tbsp cream into a plate, spread the cream across the plate evenly and put it in freezer for 2-3 hours.
2- Boil the milk and pour it into a bowl.
3- Add the saffron and rose water to the bowl and stir.
4- MIx the sugar and the salep in a separate bowl then add it to the milk bowl gradually while stirring.
5a - Place the bowl in a large ice-filled bowl and keep stirring for half an hour. fill with more ice if needed. Put the bowl in refrigerator for half an hour and repeat the above step until it becomes creamy or resembles ice cream.
5b- Pour the mixture into a ice cream making machine and churn for 20 minutes or until resembles ice cream.
6- put the ice cream in a container and freeze it for at least 3 hours before serving.
7- Smash the frozen cream (Step 1).
8- Sprinkle the ice cream with pistachios and frozen cream when served.
Read more about Saffron Ice cream or Akbar Mashti calories and nutritional facts