ملکا جشن مهرگان آمــــد جشن شاهان و خسروان آمــد جز به جای ملهم و خرگاه بـــدل بــاغ و بـــوسـتـان آمـــد
The Persian Fall festival of love, friendship, and thanksgiving (Mehregan/مهرگان) is one of the oldest celebrations and gatherings for Iranians. At the end of the harvest time and during this ancient festival, people would gather with friends and families, drink wine, dance, sing, and give thanks to Mehr or Mitra (the goddess of fire/light). In Zoroastrian times, Mehregan and Norooz (the Persian New Year) were both equally important holidays to Persians. Through out the years, Mehregan has lost its importance and doesn't receive the same attention in Iran.
This year, I'm so excited that myself and 30 talented Iranian food bloggers around the world, whom I respect and admire so much, are honoring and celebrating this ancient festival with delectable and delicious recipes. These recipes represent our everlasting culture, love for family and friends, and the hospitable people of Iran. You can see the complete list of the recipes and the links at the bottom of this page.
The recipe that I chose for you is called Masghati /مسقطی. I chose this recipe because it's simple, with a few ingredients, a family favorite that makes a delicious Fall dessert. My mom has been making masghati for as long as I remember. Her Masghati is famous among family and friends, and one that I hope you like too.
Masghati is basically the gel of wheat starch and sugar, as someone once described, masghati is a marriage between gummy bears and jello but with an exotic aroma and flavor of rosewater and cardamom. Masghati is originally from the south part of Iran, Larestan county, but nowadays, it is a famous souvenir from cities like Tabriz, Shiraz, Kerman, and Sirjan. The traditional Masghati is made from wheat starch, sugar, sunflower oil, cardamom, rose water, almond slivers and pistachios, but you can also find masghati with saffron, rose petals and barberries.
The quality of masghati depends on the quality of the wheat starch. You can find wheat starch at local Persian, Middle Eastern, or Asian Markets or order from Amazon. My mom says in the old days, they used to make the wheat starch at home by soaking the wheat in water for 7-10 days, keeping it in a cool place and changing the water every day until the wheat becomes soft and tender. Then, draining the water and spreading it into a thin layer and letting it dry.
But luckily, I didn't have to go through these steps to make this recipe :) And I have to say that the masghati was still delicious, addictive, and I hope that you enjoy this recipe and have a wonderful Mehregan!
Yield: 2 medium side plates Total Time: 1 hour and 20 minutes
- 1 cup wheat starch
- 3 cups sugar
- 10 cups water, divided
- 1 cup sunflower oil
- 1/4 cup rosewater
- 2 teaspoons cardamom powder
- 1/2 cup slivered almonds,roasted
- 1/4 cup slivered pistachios, roasted for decoration
- In a mixing bowl, mix together 5 cups of cold water with wheat starch until the wheat is dissolved; set aside.
- In a heavy saucepan, combine the other 5 cups of water with sugar & oil, place on medium heat, when it comes to a boil, add the wheat mixture, whisking until it is fully incorporated.
- Reduce the heat to low and simmer, whisking it once every 5-6 minutes for an hour. After an hour, Masghti becomes thick. Remove the pan from the heat and add slivered almonds and rosewater.
- Dust the cardamom powder at the bottom of your serving dish
- Pour the masghati into the prepared dish and top with roasted slivered pistachios.
- Once cooled, cut masqhati into diamond or square shapes and serve.
- Make sure to cover the left over Masghati with plastic wrap so it won't dry out.
.Ahu Eats: Badoom Sookhte Torsh | Sour Caramelized Almonds All Kinds of Yum: Jeweled Carrot Salad Bottom of the Pot: Broccoli Koo Koo (Frittata) Cafe Leilee: Northern Iranian Pomegranate Garlic and Chicken Stew Coco in the Kitchen: Zeytoon Parvardeh | Marinated Olives with Pomegranate & Walnuts Della Cucina Povera: Ghormeh Sabzi | Persian Lamb & Herb Stew Family Spice: Khoreshteh Kadoo | Butternut Squash Stew Fig & Quince: Festive Persian Noodle Rice & Roasted Chicken Stuffed with Yummies for Mehregan Honest and Tasty: Loobia Polo | Beef and Green Bean Rice Lab Noon: Adas Polo Risotto | Persian Lentils Risotto Lucid Food: Sambuseh Marjan Kamali: Persian Ice Cream with Rosewater and Saffron My Caldron: Anaar-Daneh Mosamma | Pomegranate Stew My Persian Kitchen: Keshmesh Polow | Persian Raisin Rice Noghlemey: Parsi Dal Rice Pie Parisa's Kitchen: Morasa Polow | Jeweled Rice The Saffron Tales: Khorosht-e Gheimeh | Yellow Lentils Stew
Sabzi: Ash-e Mast (Persian Yogurt Soup with Meatballs)
Simi's Kitchen: Lita Turshisi | Torshi-e Liteh | Tangy aubergine pickle Spice Spoon: Khoresht-e-bademjaan | Saffron-Scented Aubergine Stew Turmeric & Saffron: Ash-a Haft Daneh | Seven Bean Soup The Unmanly Chef: Baghali Polow ba Mahicheh | Rice with Fave Beans and Lamb ZoZoBaking: Masghati | Persian Scented Starch Fudge