Sohan Konjedi

Ingredients

3 1/2 tablespoons thick honey
150 g sugar (about 3/4 cup)
110 g sesame seeds
1/2 teaspoon ground saffron
4 1/2 tablespoons canola oil
3 tablespoons boiling water

Preparation

Dissolve ground saffron in 3 tablespoons of boiling water (see How to Use Saffron), cover and set aside.

Place the sugar, honey and oil in a saucepan; cook over medium-high heat, stirring occasionally until sugar melts and turns golden (avoid too much stirring).

Add solved saffron and sesame seeds; reduce the heat to medium, stir gently and continue cooking while stirring occasionally (do not let it darken too much).

Using a teaspoon, drop small portions of the mixture on the greased aluminum foil (or parchment paper), make sure to leave enough space between them. If it quickly solidifies, turn the heat to low.

Allow to cool. Separate Sohan Konjedi from the aluminum foil using a knife. Store covered. Serve with black tea.

Makes 4 to 5 servings.

(cookingandcooking.com)

Chocolate Butter Cake

Chocolate Cake:

4 ounces (120 grams) unsweetened chocolate, chopped

1/3 cup (30 grams) unsweetened cocoa powder (not Dutch-processed)

1 cup (240 ml) boiling water

2 1/4 cups (295 grams) all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

2 cups (400 grams) granulated white sugar

3 large eggs

2 teaspoons pure vanilla extract

1 cup (240 ml) milk

Frosting:

5 ounces (140 grams) unsweetened chocolate, chopped

1/3 cup (80 ml) milk

1/2 cup (113 grams) unsalted butter, softened and cut into pieces

4 cups (1 pound) (454 grams) confectioners (powdered or icing) sugar, sifted to remove lumps

1/8 teaspoon salt

2 teaspoons pure vanilla extract

Chocolate Cake:

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter, or spray with a nonstick vegetable spray, and line with parchment paper, two - 9 x 2 inch deep (23 x 5 cm) round baking pans.

In a stainless steel or heatproof bowl place the chopped unsweetened chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter.

In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and melted chocolate mixture and beat to combine.

Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.

Divide the batter evenly between the two prepared pans and smooth the tops. Bake for about 35 - 40 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Remove from oven and place on a wire rack to cool for about 10 minutes. Then remove the cakes from their pans and cool completely on a greased wire rack before frosting.

Frosting: 

Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and let cool. Then place the melted chocolate, milk, confectioners sugar, salt, and vanilla extract in the bowl of your electric mixer, fitted with the paddle attachment. (Alternatively, you can use a hand mixer.) Add the pieces of softened butter and beat on low speed for about 2 minutes. When the frosting starts to come together increase the speed to medium and beat for about 2 to 3 minutes or until smooth. Scrape down the sides of the bowl with a rubber spatula. Increase the speed to high and beat the frosting for 1 - 2 minutes more or until it is of spreading consistency. If necessary, add more milk or sugar.

To Assemble: Place one layer of cake, top side down, on your serving plate and cover with a layer of frosting. Then place the second layer of cake, top side down, onto the first cake layer and then frost the top and sides of the cake with the remaining frosting. Can garnish with fresh fruit or shaved chocolate.

Serves 8 - 10 people.

(joyofbaking.com)

Shir Berenj (Persian Rice Pudding)

Ingredients

200 g white rice
8 cups milk
1 cup sugar
2 1/2 cups water
3/4 cup rosewater (Use vanilla if you can't find it)
1 1/2 cups whipping cream (35%)
Slivered pistachios for garnish

Preparation

Wash the rice and soak in water for 2 hours; then drain the water.

Place rice and water in a deep pot; cook uncovered over medium heat until rice slightly softens (about 20 minutes).

Add milk and sugar; cover the pot, cook and simmer over low heat until the mixture thickens; about 2 hours (stirring occasionally to prevent rice from sticking to the bottom). Then add rosewater and whipping cream; stir well and cook for 10 minutes.

Pour into individual dessert dishes and garnish with slivered pistachios.

Serve cold or hot with jam, syrup or more sugar.

Makes 8 servings.

(cookingandcooking.com)

Nan-e Gerdui (Persian Walnut Cookies)

Ingredients

300 g ground walnuts

6 egg yolks

1/2 cup sugar (about 100 - 115 g)

1 teaspoon vanilla extract

Preparation

Preheat oven to 300°F (150 C).

In a bowl, beat egg yolks, sugar and vanilla until they are thick and color turns pale yellow (about 8 minutes).

Add ground walnuts and mix well.

Cover a baking sheet with parchment paper or greased aluminum foil. Using a teaspoon, drop small portions of the walnut mixture on the sheet; make sure to leave enough space between them.

Bake in the middle rack of the oven for 15 minutes (they look soft but it is ok, they start to harden when they cool). Remove the baking sheet from the oven and allow to cool. Then separate walnut cookies from parchment paper or aluminum foil. Store them covered.

Serve with black tea.

Makes about 90 bite-size walnut cookies.

(cookingandcooking.com)

Lemon Cupcakes

Vanilla Cupcakes:

1/2 cup (113 grams) unsalted butter, room temperature

2/3 cup (130 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

Zest of 1 large lemon (outer yellow skin)

1 1/2 cups (195 grams) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (60 ml) milk

Filling:

1/3 - 1/2 cup (80 - 120 ml) lemon curd (store bought or homemade) (recipe follows)

Lemon Curd:

3 large eggs

1/3 cup (80 ml) fresh lemon juice (2-3 lemons)

1 tablespoon (4 grams) finely shredded lemon zest

3/4 cup (150 grams) granulated white sugar

4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces

Whipped Cream:

1 cup (240 ml) heavy whipping cream

1/2 teaspoon pure vanilla extract

1 tablespoon (15 grams) granulated white sugar

Vanilla Cupcakes: 

Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Fill the muffin cups with batter. Bake for about 18 - 20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have cooled completely, cut a deep hole in the center of each cupcake, using a melon baller or the end of a large pastry tip. Fill each hole with a heaping teaspoon of lemon curd.

Lemon Curd: 

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate until cold. The lemon curd can be made several days (up to a week) in advance.

Frosting: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form. Spread frosting on each cupcake with a knife or spatula, or if you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip.

If not serving the cupcakes immediately, cover and place in the refrigerator until serving time.

Makes 12 cupcakes

(joyofbaking.com)

Saffron meatballs / Safran-Fleischbällchen

Ingredients

150 gr. (5 oz.) Schär Pan Gratí (gluten-free bread crumbs)
800 gr. (1 3/4 lb.) ground meat
100 ml. (1/2 cup) milk
2 packages saffron
2 eggs
1 bunch Italian parsley
3 tablespoons grated parmesan cheese
1 cup (unsweetened) white grape juice or ginger ale
salt and pepper to taste
olive oil as needed.

Method

Mix together well the ground meat, milk, salt, pepper, eggs, chopped parsley, grated cheese, and bread crumbs. Dissolve the saffron in a little warm water and add. Knead well with the hands, form small balls, and fry them in a generous amount of oil. Remove the oil, add the white grape juice or ginger ale, and simmer over low heat for about 20 minutes.

Zutaten

150 g Pan Gratí Schär
800 g gemischtes Hackfleisch
100 ml Milch
2 Päckchen Safran
2 Eier
1 Bund Petersilie
3 EL geriebenen Parmesankäse
1 Glas ungesüßter Weißer Traubensaft oder Ginger Ale
Salz und Pfeffer nach Bedarf
Olivenöl nach Bedarf

Zubereitung

Hackfleisch, Milch, Salz, Pfeffer, Eier, gehackte Petersilie, geriebenen Käse und Paniermehl vermengen. Den in etwas warmen Wasser aufgelösten Safran hinzugeben. Mit den Händen gut verarbeiten, kleine Klößchen formen und diese in einer Pfanne mit reichlich Öl braten. Das Öl entfernen, Weißen Traubensaft und 2 EL Wasser hinzugeben und ca. 20 Minuten bei niedriger Temperatur kochen.

(schaer.com; slightly adapted)

Molten Chocolate Cakes

1/2 cup (113 grams) unsalted butter, cut into pieces

6 ounces (170 grams) semi-sweet or bittersweet chocolate, finely chopped

3 large eggs, separated

1/3 cup (65 grams) granulated white sugar

1 teaspoon pure vanilla extract

1/8 teaspoon cream of tartar

1 tablespoon granulated white sugar

Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Generously butter four - 6 to 8 ounce (180-240 ml) molds, ramekins, or custard cups and dust the insides with granulated white sugar. Place the prepared molds on a baking sheet and set aside while you make the cake batter.

In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you beat the egg yolks.

In the bowl of your electric mixer, or with a hand mixer, beat the egg yolks and 1/3 cup (65 grams) sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and then fold in the melted chocolate mixture.

In another clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the 1 tablespoon of granulated white sugar and whip just until stiff peaks form. With a rubber spatula or wire whisk gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate. Divide the batter between the prepared molds. Bake for 10 to 15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet and wobbly. You may have cracks on the top surface of the cakes.

Immediately remove from oven and let them rest for a minute or two. You can serve the cakes in their molds or you can run a palette or sharp knife around the edge of each cake and then invert onto the center of each serving plate. Carefully remove the mold. Sprinkle the top of each cake with confectioners sugar and place a dollop of softly whipped cream, clotted cream, creme fraiche, or vanilla ice cream on top of each warm cake.

Note: You can prepare the chocolate mixture several hours ahead of time. Simply make the recipe, pour into the prepared molds, cover with plastic wrap, and refrigerate. Bake just before serving. When the batter is cold the cakes may take a minute or two longer to bake.

Makes four Molten Chocolate Cakes.

(joyofbaking.com)