White ‘mulberries’

White ‘mulberries’

Toot

By
From
Saraban
Makes
40
Photographer
Mark Roper

Almond sweetmeats are popular all around the Middle East. In Iran they are shaped, rather charmingly, into little mulberries, with a bright-green pistachio sliver forming the stem. They are popular at any time, but especially over Persian New Year.

Ingredients

Quantity Ingredient
125g ground almonds
160g icing sugar
1/2 teaspoon cardamon seeds, finely ground
2-3 tablespoons rosewater or orange-flower water
caster sugar
slivered pistachios

Method

  1. Combine the ground almonds, icing sugar and cardamon in a bowl. Add the rosewater to taste and use your hands to work the mixture to a paste. Don’t worry if it seems very stiff and crumbly; as you knead, the almonds will release their oil and the mixture will bind to a soft dough.
  2. Take small teaspoons of the dough and shape into long, elegant mulberries. Stick pistachio slivers into the ends to create little stems. Arrange on a platter and serve with tea or coffee. Alternatively, store in an airtight container
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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