(Persia Digest) - Masghati is a delicious and popular confection of Shiraz in southern Iran, eaten as a dessert or appetizer.


½ Cup Starch

7 ½ Cups Water

3 Cups Sugar

½ Cup Oil

4 tbsp Rosewater

Silvered almonds and pistachios, dissolved saffron, and cardamom to taste

Start by pouring the starch and water into a bowl and stir well. After the starch is dissolved, pass it through a strainer and leave it to one side.

Place the sugar, water, and oil in a pot and bring to the boil.

Add the starch and stir until it thickens.

Lower the heat and let the ingredients simmer for two hours.

Stir the mixture from time to time so that it does not stick to the pot.

Then, add the cardamom seeds to the ingredients and continue to stir.

Let the ingredients simmer for two more hours. After that, add the silvered pistachios and almonds, and the melted saffron and stir.

Now add the rosewater and let the ingredients simmer on low heat for twenty more minutes.

When the mixture has turned into a paste consistency and comes off the pot easily, grease a dish, pour the Masghati paste into it, and leave it to cool.

Once the Masghati is cold, cut it into any desired shapes and place on a serving tray; sprinkle with some pistachio and coconut powder.

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