Dish

Khanfaroosh

Khanfaroosh is made by mixing flour, yeast, sugar, salt, and water to form a dough. The dough is then fried in hot oil until it is golden brown. The dough balls are then soaked in a sugar syrup flavored with rose water and cardamom. The syrup gives the dough balls a sweet and floral flavor that pairs perfectly with the crispy exterior.

Asian cuisine› Arab cuisine› Iranian cuisine

Dessert› Deep-fried Dessert

Origins and history

Khanfaroosh originated in Iran and has been a popular dessert in the country for centuries. The dish is typically served during the holiday season and is a staple at Iranian celebrations.

Dietary considerations

Khanfaroosh contains gluten and is not suitable for those who are gluten-free or have a wheat allergy.

Variations

There are many variations of Khanfaroosh, including adding saffron or pistachios to the sugar syrup to add extra flavor. Some recipes also call for the addition of rose petals or orange blossom water to the dough mixture to make the dough balls more fragrant.

Presentation and garnishing

When making Khanfaroosh, it is important to let the dough rise for at least an hour before frying to ensure that the dough balls are light and fluffy. It is also important to use a deep fryer or a heavy-bottomed pot to ensure that the dough balls cook evenly and are crispy on the outside. Khanfaroosh is typically served on a plate or platter and garnished with a sprinkle of chopped pistachios and a drizzle of honey. The dish can also be served in individual portions for a more elegant presentation.

Tips & Tricks

To make the sugar syrup, combine sugar, water, rose water, and cardamom in a saucepan and bring to a boil. Reduce heat and simmer for 10-15 minutes, or until the syrup has thickened slightly. Allow the syrup to cool before soaking the dough balls.

Side-dishes

Khanfaroosh is typically served as a dessert and can be enjoyed on its own or with a side of fresh fruit. It pairs well with a variety of drinks, including tea, coffee, or a sweet dessert wine.