Masghati - Iranian Rosewater and Pistachio Jelly

Recipe

Masghati - Iranian Rosewater and Pistachio Jelly

Rosewater Delight: A Sweet and Nutty Iranian Jelly

4.0 out of 5

Indulge in the delicate flavors of Iranian cuisine with Masghati, a traditional rosewater and pistachio jelly. This delightful dessert showcases the essence of Persian sweets, combining the floral notes of rosewater with the richness of pistachios.

Jan Dec
Dessert› Masghati
Asian cuisine› Arab cuisine› Iranian cuisine

Preparation time

15 minutes

Cooking time

10 minutes

Total time

2 hours 25 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if using vegan sugar), Gluten-free, Dairy-free, Nut-free (if omitting pistachios)

Allergens

None (if omitting pistachios)

Not suitable for

Paleo, Keto, Low-carb, High-protein, Low-fat

Ingredients

Nutrition

  • Calories (kcal / KJ): 180 kcal / 753 KJ
  • Fat (total, saturated): 4g, 0.5g
  • Carbohydrates (total, sugars): 36g, 28g
  • Protein: 2g
  • Fiber: 1g
  • Salt: 0.01g

Preparation

  1. 1.
    In a saucepan, combine the rosewater and sugar. Stir until the sugar dissolves completely.
  2. 2.
    In a separate bowl, mix the cornstarch with a small amount of water to create a slurry.
  3. 3.
    Slowly pour the cornstarch slurry into the saucepan while continuously stirring.
  4. 4.
    Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and starts to bubble.
  5. 5.
    Remove the saucepan from heat and stir in the ground pistachios.
  6. 6.
    Pour the mixture into a square or rectangular dish and let it cool to room temperature.
  7. 7.
    Once cooled, refrigerate the Masghati for at least 2 hours or until it sets completely.
  8. 8.
    Cut the chilled Masghati into diamond or square shapes and garnish with additional pistachios before serving.

Treat your ingredients with care...

  • Rosewater — Use a high-quality rosewater to ensure a strong and authentic flavor in the Masghati.
  • Ground pistachios — If you can't find ground pistachios, you can pulse whole pistachios in a food processor until finely ground.

Tips & Tricks

  • To enhance the flavor, you can add a pinch of cardamom powder to the mixture before cooking.
  • For a more festive presentation, sprinkle some edible rose petals on top of the Masghati before serving.
  • If you prefer a smoother texture, strain the mixture before pouring it into the dish to remove any lumps.

Serving advice

Serve Masghati chilled as a delightful dessert after a Persian feast. It pairs well with a cup of fragrant Persian tea.

Presentation advice

Arrange the diamond or square-shaped Masghati pieces on a platter and garnish with a sprinkle of crushed pistachios. For an elegant touch, place a small rose petal on top of each piece.

More recipes...