Koloocheh: Iranian Delight

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (115g) unsalted butter, softened 1/2 cup (115g) unsalted butter, softened
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon saffron threads, dissolved in 1 tablespoon hot water 1/4 teaspoon saffron threads, dissolved in 1 tablespoon hot water
• 1/4 cup (60ml) rosewater 1/4 cup (60ml) rosewater
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• Pinch of salt Pinch of salt
• Filling of your choice (such as dates, nuts, or herbs) Filling of your choice (such as dates, nuts, or herbs)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat: 10g (6g saturated)
• Carbohydrates: 20g (8g sugars)
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
2. 2.
   Add the saffron water and rosewater to the butter mixture, and mix well.
3. 3.
   In a separate bowl, whisk together the flour, cardamom, baking powder, and salt.
4. 4.
   Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
5. 5.
   Divide the dough into small portions and shape them into balls.
6. 6.
   Flatten each ball and place a spoonful of your chosen filling in the center.
7. 7.
   Fold the edges of the dough over the filling, sealing it well.
8. 8.
   Place the filled pastries on a baking sheet lined with parchment paper.
9. 9.
   Bake in a preheated oven at 180°C (350°F) for 15-20 minutes, or until golden brown.
10. 10.
    Allow the Koloocheh to cool before serving.

Treat your ingredients with care...

• Saffron — Dissolve the saffron threads in hot water to release their vibrant color and flavor. This step ensures that the saffron is evenly distributed throughout the dough, giving the Koloocheh a beautiful golden hue.

Tips & Tricks

• For a sweeter filling, mix dates with a touch of cinnamon and a sprinkle of crushed pistachios.
• To achieve a flaky texture, make sure the butter is softened but not melted when creaming it with the sugar.
• Experiment with different fillings such as walnuts, almonds, or a combination of dried fruits for a delightful variation.

Serving advice

Serve Koloocheh warm or at room temperature with a cup of Persian tea for an authentic experience. Dust them with powdered sugar for an extra touch of sweetness.

Presentation advice

Arrange the Koloocheh on a decorative platter, showcasing their intricate designs. Sprinkle some rose petals or crushed pistachios on top for an elegant presentation.