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    Persian & Iranian Recipes


    1 pound whole-wheat grain with skin removed
    2-4 cups cold water
    2 pounds sifted whole-wheat flour
    1 T rose water
    cup shelled pistachios
    cup shelled almonds
    cup shelled hazelnuts

    1. Place the grain in a bowl; cover with cold water. Let it soak for 2 days; change water every day.
    2. Drain and spread the grain over a cotton napkin. Bundle the free ends of the napkin together.
    3. Place the napkin with the soaked wheat grain in the bowl for 1 more day in a warm place. Sprinkle with water several times a day.
    4. Remove the cloth bundle from the bowl and spread the grains over a flat platter. Cover with the damp cloth. Place the platter in a warm place for another day. Sprinkle the cloth with cold water twice a day.
    5. Once the wheat grain has long roots and has sprouted, place the sprouts in a food processor. Add 3 to 4 cups cold water and puree them until creamy. Pass through a fine mesh sieve or cheesecloth, squeezing out the liquid in to a food processor.
    6. Gradually add the flour to the food processor. Mix well so no lumps remain. Add more water if necessary.
    7. Transfer into a large pot and cook over medium heat for 30 minutes, stirring constantly, until the color changes and the mixture forms a caramel paste the color of peanut butter.
    8. Add more warm water until the paste turns into a sweet cream; mix well so that no lumps remain.
    9. Add pistachios, almonds, hazelnuts, and rose water. Cover and simmer over low heat for 20 minutes, or place it in an unheated oven overnight, with the oven light on. In the morning, transfer to a laminated bowl and place in refrigerator.

    Note: Do not add sugar. The wheat and flour combination will create its own sugar.

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