Dessert
Masghati Lari
مسقطی لاری
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 2 h
- Makes
- 8 pieces (Estimated)
- Kind
- Dessert
- Where it is eaten
- Provincial
- Serving
- 50 g
Cooking time is not documented in the source, so it is not shown.
Plan ahead. Cool/set before serving
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Dissolve the starch in the listed liquid until smooth.
Add sugar and rosewater or other flavorings and cook over low heat, stirring continuously.
When glossy and thick, add nuts or other inclusions if used.
Pour into a mold, cool until set, and cut into portions.
Cook's notes
Dissolve the starch completely in cold liquid and use gentle heat. Continuous stirring prevents lumps and scorching.
Background
This item is associated with Fars, including Shiraz and surrounding pastoral traditions, where rice, aromatic herbs, fruit, meat, and sweet-sour flavors are prominent.
Nutrition
| Energy | 195 kcal |
|---|---|
| Protein | 2 g |
| Fat | 5 g |
| Carbohydrate | 36 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0265 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods