Whether it is a simple date or an exciting and colorful dessert; It is pleasant to eat sweets and desserts after the main meal. Historical evidence considers Iranian people to be among the first owners of this global habit, and this means that Iranian ancestors were among the first to believe in eating dessert. Therefore, it is not strange that Iran is rich in different types of delicious desserts with flavors of saffron, cardamom, and rosewater, and you can find a special type of sweet and dessert in every part of Iran that many of them have specific associations with special holidays, celebrations, or seasons.
Sholeh Zard
It is made by simmering cooked rice in a mixture of water, sugar, and saffron, which gives it its distinct golden color and aromatic flavor. Rosewater and cardamom are commonly added to enhance the fragrance and taste of the dessert. The pudding is then garnished with slivered almonds, pistachios, or cinnamon before serving, adding a crunchy texture and visual appeal. This Persian dessert is a rich and flavorful saffron-infused rice pudding that is often served on special occasions and celebrations such as religious holidays and family gatherings. it holds a significant place in Iranian culinary traditions, dating back centuries.
Persian Saffron Ice Cream
The Persian Bastani Sonnati will blow your mind away because the combination of milk, flakes of frozen clotted cream, saffron, rose water and pistachios is so fragrant and irresistibly delicious. This traditional ice cream is one of the best Persian desserts ever and is an easy dessert to wow a crowd!
Faloodeh
Faloodeh is a traditional dessert that originated in the city of Shiraz. It is made of vermicelli sized noodles mixed with rose water and flavored with fresh lemon or cherry syrup then cooled until it partially freezes. Faloodeh is one of the most distinctive dessert in Iran that can be served alongside Bastani Sonnati which both are the perfect desserts on hot summer days.
Ranginak
It is a dessert that originated in the south of Iran. This traditional Iranian dessert is prepared with toasted wheat flour and walnut-stuffed dates. Toasted flour, which is usually enriched with cinnamon and cardamom, makes the bottom and the top layer of the dessert, while the center is filled with stuffed dates. Ranginak is prepared in round cake pans and usually comes topped with ground pistachios. The dessert is traditionally served chilled, usually accompanied by freshly brewed tea.
