Saffron Cake: with saffron and rosewater icing, sprinkled with crushed rose petals and pistachio nuts.

Persian ceramic art I wanted to make something different to contribute to the family Christmas table and I thought for a change I’ll make something for tea! That is ‘tea time’! Tea time is an important ritual in England and especially on Christmas day!

I made this gluten free but you can easily use a wheat flour cake recipe.

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Saffron cake ~ saffron and rosewater icing, sprinkled with crushed rose petals and pistachio nuts

 

You will need ~~

Rose water

Liquid saffron 

Icing sugar

Rose petals

Pistachio nuts

Vanilla essence.

~Make your sponge as you usually would but add two teaspoons of liquid saffron for a rich yellow colour and 1 teaspoon of vanilla for taste.  You could opt to add rosewater as a substitute for vanilla but I think it might be too much if you use it for the icing too. I used two medium eggs in the sponge recipe but you may prefer to add a teaspoon of flour to thicken the mixture up again.

~Remove the sponge from the oven, set to the side and leave to cool.

~Take a bowl and add a tablespoon at a time of icing sugar. Add a teaspoon of liquid saffron and a teaspoon of rosewater initially and just keep adding until you have enough colour and taste to suit you! There is no right or wrong here, its completely personal taste. Pour over the cake.

~ Roughly crush the pistachio nuts and sprinkle over the sponge. Finally sprinkle crushed rose petals over the iced sponge and there you have it!

 

saffron cake top view
saffron cake top view

 

 

 

Nooshi joonet

Pumpkin and Sweet Potatoe Soup

PUMPKIN AND SWEET POTATOE SOUP

There’s nothing more satisfying than a bowl of soup on these cold wintery days. Pumpkins are seasonal so we have to make good use of them while we can!! Today I wanted to experiment a little and thought I spice up my usual pumpkin soup recipe and persianise it! So here it is. It’s very easy to make. There are no hard and fast rules about ingredients or measurements of, it’s very relaxed and delicious. Hope you enjoy.

~ INGREDIENTS ~

  • 1/2  pumpkin seeded and cubed.
  • 1  Large onion diced
  • 2 Sweet potatoes peeled and chopped.
  • 3-4  Garlic cloves diced.
  • 1 Red pepper seeded.
  • 1/2 cup of liquid saffron.
  • 1/2 stock ( I used chicken stock but what ever you have is good)
  • salt and pepper to taste.
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of advieh
  • 1 dried lime.

~METHOD~

  1.  Place the oven on about 200 degrees. Brush the peppers with a little olive oil and bake until the skin begins to blacken. Remove from the oven and place the peppers in a plastic bag. Put aside to cool.
  2. Using a little oil, fry the onions and garlic until it begins to turn golden.
  3.  Add the cubed pumpkin and sweet potatoe, salt, pepper, turmeric, the saffron, chicken stock and the dried lime. If you haven’t got dried limes, use lime juice or powdered lime.
  4.  Pour enough hot water on to cover the vegetables and leave to simmer until the veg is soft, usually around 20 mins.
  5.  Go back to your peppers and peel the skin off.
  6.  If you want smooth soup, blend everything together. If you like your soup lumpy just chop the red pepper flesh as small as possible and add.

Hey presto ….. a delicious sweet and sour soup, warming and thoroughly nutritious. Garnish with chopped corriander. Just what you need on a damp winters day. Eat now, serve for supper or take it for lunch the next day. BTW it freezes well too.

~Nooshi joonet ~