We have less than a month to Christmas and Yaldā night, winter solstice. We, Iranian, celebrate Yaldā which is the longest night of the year. You can read all about it in my previous blog post.
With the abundance of pomegranates in my city of Granada, which literally means pomegranate in Spanish, I made pomegranate Masghati.
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.
I’ve used organic pomegranate juice from Trader Joe’s and since the juice was a little bit sweet, I’ve used less sugar in Masghati. However, if you would get fresh squeezed pomegranate juice, which I highly recommend, you need to adjust the amount of sugar to accommodate for the sour taste of pomegranate juice.
Once the Masghati is made, you can either serve it in a large platter or small side plates. You can also pour Masghati in a silicone mold and placed in the freezer for three hours and remove from the mold and serve.
Yields: 1 large serving platter Total Time: 1 hour and 20 minutes
1/2 cup wheat starch
5 cups organic pomegranate juice, divided
1 1/2 cup sugar
1/2 cup sunflower oil
1/4 cup rosewater
2 teaspoons cardamom powder
1/3 cup slivered almonds,roasted
1/4 cup powdered pistachios, for decoration
In a mixing bowl, mix together 2 1/2 cups of cold juice with wheat starch until the wheat is dissolved; set aside.
In a heavy saucepan, combine the other 2 1/2 cups of pomegranate juice 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, stirring once every 5-6 minutes for an hour. After an hour, Masghti becomes thick. Remove the pan from the heat and add slivered almonds, rosewater, & cardamom.
Pour the masghati in your favorite dish and sprinkle with powdered 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.
In the recent months, I’ve decided whatever recipe I want to share with you, I will also demonstrate making them on the Instagram page. So if you want to see how it’s done, just take a look at my highlights.
I wish you a wonderful holiday season. I love to hear from you, if you make this recipe tag #zozobaking and share your experience.
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