The New Persian Kitchen (27 page)

To make the dough, in an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed for about 3 minutes, until light and fluffy. Add the vanilla and egg and mix until just combined. In a separate bowl, whisk together the flours, salt, cardamom, and baking powder. Add the dry ingredients to the wet ingredients in two batches, stopping to scrape down the sides of the bowl as needed. Turn the dough onto a piece of plastic wrap and press it into a disk. Wrap and chill in the refrigerator for 2 hours, until firm but still flexible.

To make the filling, combine ¼ cup of the walnuts with the dates, cinnamon, orange juice, honey, and salt in a small saucepan and bring to a boil. Lower the heat and simmer uncovered, stirring often, for 5 to 7 minutes, until the mixture forms a thick paste. Transfer to a plate and let cool to room temperature.

Line two baking sheets with parchment paper.

To make each cookie, wet your hands and break off a lemon-size piece of the dough. Flatten the dough, or make a well in it using your thumb. Place ½ teaspoon of the filling in the middle, then pinch the dough closed and roll it into a ball. Flatten the dough gently between your palms to form a disk 1 inch thick, and place it on the lined baking sheet. Press a pinch of the remaining ¼ cup walnuts into the center of the cookie. Repeat with the remaining dough and filling.

Refrigerate the cookies for 45 minutes, until firm. While the cookies chill, preheat the oven to 350°F.

Bake the cookies for 25 minutes, until the undersides are golden. Transfer to a cooling rack and let cool completely. In a clean spice grinder, grind the remaining ½ cup sugar into a fine powder. Dust the cookies with the powdered sugar and serve. Store in an airtight container at room temperature for up to 5 days.

In a large, deep skillet, combine the amaranth, rice, water, and salt and bring to a boil; watch carefully because it can boil over easily. Lower the heat and simmer, covered, for 25 minutes, until the grains are very soft.

Uncover the skillet and add the sugar, cardamom, and butter. Simmer, uncovered, for about 30 minutes, until most of the water is cooked out and the porridge is thick, stirring often. Add the saffron and rose water and cook for 3 more minutes.

Spoon the pudding into individual bowls or one large serving bowl and let cool to room temperature. Cover and store in the refrigerator until ready to serve. Shake cinnamon over the top, garnish with pistachios, and serve.

Lightly oil a 10-inch springform pan with coconut oil.

In the bowl of an electric mixer fitted with the whisk attachment, whip the cream into stiff peaks. Transfer to a small bowl and set aside in the refrigerator. Replace the mixer bowl without washing.

In a food processor, combine the pistachios and graham crackers with 3 tablespoons of the coconut oil, the cinnamon, the cardamom, and 2 tablespoons of the sugar. Add a pinch of salt and pulse until the mixture clumps easily. Transfer to the springform pan and spread evenly over the bottom. Press down with the bottom of a juice glass to pack it down evenly.

Scoop the flesh from the persimmons and puree in a blender until smooth. Set aside ½ cup of the puree, and store the rest in the refrigerator.

Combine the goat cheese, the remaining ¾ cup coconut oil, and the remaining 1 cup sugar in the mixer fitted with the whisk attachment and beat for 2 to 3 minutes, until smooth. Fold in the ½ cup persimmon puree, the lime juice, and a pinch of salt. Fold in the whipped cream. Pour the mixture into the springform pan and smooth the top. Chill in the refrigerator for at least 4 hours, until firm.

To serve, remove the pan sides and cut the cheesecake into wedges. Garnish each serving with a generous spoonful of the persimmon puree. The cheesecake will keep in the refrigerator for up to 4 days.

Grease a baking sheet and line it with parchment paper.

Melt the chocolate in a large stainless-steel bowl placed over (not touching) simmering water in a pot. Add the cardamom and stir to dissolve for a couple of minutes. Turn off the heat and stir in half of the mulberries, cherries, almonds, and pistachios.