Confectionery
Shirini Shah Pasand
شیرینی شاهپسند
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 8 h
- 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.
Ingredients
Quantities below make about 8 pieces (Estimated)
- wheat flour gluten 300 g
- chickpea flour 250 g
- oil 120 mL
- sugar 180 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Soak dried beans/chickpeas (typically overnight)
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.
Soak dried beans or chickpeas for several hours, preferably overnight; drain and refresh the water.
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 ingredients at the appropriate recipe temperature and avoid excessive mixing after flour is added. Let the sweet cool completely before packing or decorating.
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 | 170 kcal |
|---|---|
| Protein | 3 g |
| Fat | 8 g |
| Carbohydrate | 22 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: IR0209 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods