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Kalehjoosh: recipe illustration
Snacks & baking

Kalehjoosh

A Persian ring-shaped shortbread biscuit flavoured with saffron and cardamom, often decorated with seeds or sugar. It accompanies tea at the end of meals and at big celebrations.

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Ingredients

Ingredients

Dorure

Spices & seasoning

Optional extras

Nutrition facts

200 kcal per serving

Protein
4.8 g
Carbohydrates
25.5 g
of which sugars
8.9 g
Fat
8.4 g
Fiber
0.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Steep the saffron in 2 tablespoons of hot water for 10 minutes.
  2. Mix the flour, baking powder, cardamom and a pinch of salt. Add the cold butter cut into cubes and rub in with your fingertips.
  3. Work in the sugar, eggs and saffron water. Knead until you have a supple dough. Cover and refrigerate for 20 minutes.
  4. Preheat the oven to 180 °C. Roll the dough into a long rope about 2 cm thick, then join it into a ring on the tray.
  5. Brush with egg wash (beaten egg yolk mixed with the milk) and sprinkle with seeds if you like.
  6. Bake for about 25 minutes, until the ring is nicely golden.
  7. Let it cool before slicing to serve.

Variations and tips

Small rings version. Cut the dough into small pieces and shape individual rings, baked for 12 to 15 minutes.

More ideas

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Original Ecomely recipe.