This year, my mission is to introduce to you the confectionery art of different regions of Iran. In the past, I've shared recipes for pastries like Latifeh , a mouth watering pastry from Tabriz, the capital city of Azerbaijan providence with a rich culinary culture, or Haj-Badoom which is very popular in Iran and it's from the Yazd providence. But this year, we will travel together to different cities of Iran and discover their traditional pastries.
In Iran like most countries, the culinary art is widely different from one region to the next. Race, culture, and the climate has a huge impact on the way we use the very same ingreidents of flour, eggs, and sugar.
Today I'm sharing with you the recipe for Pa-derazi which is originated in Mashhad, the capital of Khorasan providence in Iran. The holy city of Mashhad, the home to Imam Reza Shrine- the profit Mohamad's nephew-, is famous for the aromatic saffron, barberries and an Advieh called seven spice. Saffron is the most valued and popular souvenir from Mashhad, and it's natural that they use plenty of it in their delicate pastries as well.
Pa-drazi literally means long -legged and it is the funny name for these heartwarming buttery saffron cookies. What makes these cookies so unique in flavor and texture is the use of three different flour types: chickpea, rice, and wheat flour. I definelty recommend baking these cookies for Norouz, they are a feast for the eye and the palate.
Key points before you start baking:
- I always use pastry flour in my baked goods as it has a less protein % and make lighter and less dense pastries or cookies.
- It's really important to sift the flours together couple times to ensure that they're well combined
- The dough comes together easily, however it's on the creamy and soft side, don't worry it's completely normal, just use generous amount of chickpea flour to bring the dough together.
- Divide the dough to 4 equal parts, that way if need be, you can freeze the other parts for later use, dividing the dough also prevents you from re-rolling the dough over and over. Specially if you don't have to bake the whole dough, you can freeze it, just wrap it well in a plastic wrap and write the date and the name on the cover. You can keep the dough up to 1 month in the freezer.
- To brush the cookies, use a mix of yogurt and egg yolks to give the cookies a thick texture and color.
Cardamom Saffron Cookies
Yields: 40-50 cookies Bake time: 10-12 minutes
- 2 eggs
- 150g butter, room temperature
- 150g powdered sugar
- 125g rice flour
- 170g chickpea flour
- 125g wheat flour
- 1 full tsp cardamom powdered
- Egg wash: 1 tbsp yogurt + 1/2 tsp brewed saffron + 1 egg yolk
- 50g sesame seeds
- Sift the three flours together few times until they're well mixed.
- Use a food processor to mix together the softened butter and powdered sugar
- Add eggs one at a time and mix well with each addition, add the flour in two additions until incorporated, don't overmixed. At this point, the dough is soft and sticky,
- Dust some chickpea flour on your surface and transfer the dough to your work surface and bring the dough together, covered in plastic wrap and place in the fridge for 30 minutes.
- In a medium size bowl, mix together ingredients for egg wash: egg, yogurt, and saffron, set aside.
- Pre-heat the oven to 350°F
- Dust your work surface, roll out the dough to an 1/2" thick and use your favorite shape cookie cutter to cut the dough and place the cookies onto the tray with about an inch space in between.
- Use a pastry brush to brush the egg wash on top of the cookies, sprinkle the top with sesame seeds.
- Place on the middle rack of the oven and bake for 10-12 minutes or until the edges are golden brown.
- Remove from the oven and let cool, once cooled, store them in an air-tight container. You can also freeze these cookies for up to a month.
Hope that you enjoy this recipe, I love to hear your comments and feedback. Also if you have a passion for baking, I like to invite you to join our community here, so you don't miss any recipes.