Ghors-e Khorsheed



Ingredients: (4 servings)


fine white rice flour, 500 grams
very fine sugar, 200 grams
cooking oil, 250 grams
rose-water, 1/2 cup
medium egg, one
saffron, 1/2 teaspoon
almonds, 100 grams
pistachios, 50 grams


Directions:


Mix oil, sugar and egg yolk and beat until soft. Beat egg
white separately until it thickens. Add rose-water, flour,
and egg-white to the mix and stir well. Dissolve saffron
in a bit of hot water and add to the mix. Pour the mix in a
plastic bag and keep in the refrigerator for 24 hours.


Make small balls out of the mix. Press in on each ball to create
a concavity. Add a bit of crushed almonds and sugar. Fill in the
concavity with a bit of the mix to create a round ball again.
Stick some pistachio slices on the balls. Cook in the oven at
300F for 20 to 25 minutes. Colour should not change much.


Roxana & Farzin Mokhtarian

F.Mokhtarian@ee.surrey.ac.uk