Dish
Masghati
Masghati is made with cornstarch, sugar, rosewater, and pistachios. The ingredients are cooked together until the mixture thickens, and then poured into a baking dish to set. Once the masghati has cooled, it is cut into small squares and served. Masghati has a unique texture that is both chewy and gelatinous, and it is often garnished with additional pistachios or rose petals.
Origins and history
Masghati has been enjoyed in Iran for centuries, and it is often served during religious holidays and special occasions. It is believed to have originated in the city of Yazd, which is known for its traditional desserts.
Dietary considerations
Vegetarian, gluten-free
Variations
Masghati can be made with different types of nuts, such as almonds or walnuts, to add variety to the dish. It can also be flavored with different extracts, such as orange blossom water or cardamom.
Presentation and garnishing
Masghati can be garnished with additional pistachios or rose petals for added texture and flavor.
Tips & Tricks
To prevent the masghati from sticking to the baking dish, grease it with a little bit of oil before pouring in the mixture.
Side-dishes
Pistachios or rose petals
Drink pairings
Black tea or saffron tea
Delicious Masghati recipes
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