Eritrean-style Khanfaroosh

Ingredients

While the original Iranian Khanfaroosh is made with saffron-infused syrup and garnished with rose petals, the Eritrean-style Khanfaroosh incorporates the flavors and ingredients commonly found in Eritrean cuisine. The Eritrean version uses a combination of spices like cinnamon, cardamom, and nutmeg to infuse the syrup with a warm and aromatic taste. Additionally, the Eritrean-style Khanfaroosh is garnished with toasted almonds and pistachios, adding a delightful crunch to the dish. We alse have the original recipe for Khanfaroosh, so you can check it out.

• 200g (7 oz) vermicelli noodles 200g (7 oz) vermicelli noodles
• 1 cup (240ml) honey 1 cup (240ml) honey
• 1/4 cup (60ml) rosewater 1/4 cup (60ml) rosewater
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/2 cup (60g) toasted almonds, chopped 1/2 cup (60g) toasted almonds, chopped
• 1/4 cup (30g) toasted pistachios, chopped 1/4 cup (30g) toasted pistachios, chopped

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 65g, 40g
• Protein: 5g
• Fiber: 2g
• Salt: 0.01g

Preparation

1. 1.
   In a large frying pan, heat oil over medium heat. Add the vermicelli noodles and fry until golden brown and crispy. Remove from heat and set aside.
2. 2.
   In a saucepan, combine honey, rosewater, lemon juice, cinnamon, cardamom, and nutmeg. Bring to a gentle boil, stirring occasionally, until the syrup thickens slightly.
3. 3.
   Pour the syrup over the fried vermicelli noodles and gently toss until the noodles are evenly coated.
4. 4.
   Allow the Khanfaroosh to sit for a few minutes to absorb the syrup.
5. 5.
   Serve the Eritrean-style Khanfaroosh warm, garnished with toasted almonds and pistachios.

Treat your ingredients with care...

• Vermicelli noodles — Make sure to fry the noodles until they are golden brown and crispy to achieve the desired texture for the Khanfaroosh.
• Honey — Use a good quality honey to enhance the flavor of the syrup.
• Rosewater — Adjust the amount of rosewater according to your preference for the floral aroma in the dish.
• Almonds and pistachios — Toast the nuts before chopping them to bring out their natural flavors and add a delightful crunch to the Khanfaroosh.

Tips & Tricks

• For a variation, you can add a sprinkle of ground cloves to the syrup for an extra layer of warmth and spice.
• Serve the Khanfaroosh with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent twist.
• If you prefer a less sweet dessert, reduce the amount of honey in the syrup to your liking.
• Experiment with different types of nuts such as cashews or walnuts for a unique flavor profile.
• To make the dish more festive, garnish with edible rose petals or a dusting of powdered sugar.

Serving advice

Serve the Eritrean-style Khanfaroosh warm as a standalone dessert or as a sweet ending to an Eritrean feast. It pairs well with a cup of traditional Eritrean coffee or a refreshing mint tea.

Presentation advice

Present the Khanfaroosh in individual serving bowls, allowing the golden vermicelli noodles to peek through the syrup. Sprinkle the top generously with chopped almonds and pistachios for an enticing visual appeal.