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Recipes with unsalted butter or ghee

4 recipes that use unsalted butter or ghee, with photos, step-by-step instructions and cook times. The quickest, Ranginak, takes 45 minutes. It is most often cooked with cardamom, icing sugar and plain flour.

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Kolompeh

Kolompeh is the pride of Kerman, a flat, round pastry stamped with a pattern on top and filled with date paste spiced with cardamom, cinnamon and a little fennel seed. Kermanis bake it for Nowruz and for guests, and it keeps well enough to travel, which is why tins of it go home with every visitor. The pastry is short and tender with a hint of sweetness. A common mistake is making the date filling too wet, which seeps through the pastry; it should be a stiff paste you can roll into a ball. Chef's tip: warm the dates for a few seconds before mashing, and they turn into a smooth paste in moments.

70 minPersianBaking
by KrazyBadal 0 views

Nan-e berenji

Kermanshah in western Iran is famous for its nan-e berenji, and in the weeks before Nowruz bakeries there pack them by the boxful for guests who come visiting through the holiday. Made with rice flour, they are pale, crumbly and melt on the tongue, scented with cardamom and rosewater and sprinkled with a few poppy seeds. Many families make the dough a day ahead. The common mistake is letting them colour in the oven; they should come out white with only the faintest gold underneath. Chef's tip: rest the dough in the fridge for at least an hour so the rice flour hydrates; otherwise the cookies crack and spread.

120 minPersianBakingGluten free
by KrazyBadal 0 views

Ranginak

Ranginak is the date sweet of the south, made in Shiraz, Bushehr and Kerman in late summer when the new dates arrive and served in squares with bitter tea, and also at mourning gatherings and Ramadan iftar. Soft dates are stuffed with walnuts, packed into a dish and covered with flour slowly toasted in butter until it smells of biscuits, then dusted with cinnamon and pistachio. A common mistake is toasting the flour on too high a heat: it scorches before it turns nutty, so stir it patiently over a low flame. Chef's tip: use soft, moist dates such as Kabkab or Medjool; dry dates go hard once the butter sets.

45 minPersianDesserts
by KrazyBadal 0 views

Pashmak

Pashmak, 'little wool', is the fine, silky candy floss of Yazd, sold in boxes beside the city's qottab and baklava and piled on top of ice cream or cakes at weddings. Unlike fairground floss it is made by hand: a hot sugar ring is pulled again and again through toasted flour cooked in butter and sesame oil until it splits into thousands of threads. It is a project for two pairs of hands. A common mistake is letting the sugar get too cool before pulling; it should be warm and pliable, like soft plasticine, or it snaps instead of stretching. Chef's tip: wear clean cotton gloves under food-safe gloves, because the sugar is hot at first.

90 minPersianDesserts
by KrazyBadal 0 views

Goes well with unsalted butter or ghee