Confectionery
Shirini Gerdooi
شیرینی گردویی
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Makes
- 8 pieces (Estimated)
- Kind
- Confectionery
- Where it is eaten
- Eaten across Iran
- Serving
- 35 g
Cooking time is not documented in the source, so it is not shown.
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.
Combine the dry ingredients, then gradually add the listed fat, eggs, or liquids.
Mix only until a uniform dough or batter forms, then shape the pieces.
Bake in a preheated oven or fry according to the listed cooking method until golden.
Cool and finish with powdered sugar, nuts, or syrup as appropriate.
Cook's notes
Use fresh nuts with no stale aroma, and toast them gently if required. Over-toasted nuts can introduce bitterness.
Background
This sweet or dessert is known in multiple parts of Iran and, depending on the region, may appear at Nowruz, gatherings, nazri occasions, or everyday hospitality. Recipes and shapes can vary between households.
Nutrition
| Energy | 220 kcal |
|---|---|
| Protein | 5 g |
| Fat | 12 g |
| Carbohydrate | 23 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: IR0204 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods