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Persian

Noghl

A Persian confection of blanched almonds tumbled in a rosewater sugar syrup until they set in a crisp, snow-white shell. Noghl is scattered at weddings and Nowruz and served alongside tea.

DessertsSnacksVegan8g+ fibreUnder 30 min
30 min10 prep · 20 cookMedium1072 kcalper serving
Noghl

Method

  1. Spread 80 g of blanched almonds on a small baking tray and warm them in a 100C oven for 10 minutes. They must be bone dry and still hot when they meet the syrup, or the coating will slide off. Leave the oven door ajar and keep them there until needed.
  2. Grind 1 pinch of saffron threads to a powder in a mortar with a few grains of the sugar and steep in a splash of hot water while the syrup cooks.
  3. Put 150 g of granulated sugar and 75 ml of water in a small heavy-based pan over medium heat and stir with a wooden spoon only until the sugar has completely dissolved and the liquid is clear. Brush any grains from the side of the pan with a wet pastry brush.

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Per serving

1072kcal
15gprotein
165gcarbs
45gfat
9gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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