Pooladi (poolaki)

A traditional Iranian pebble-shaped sweet made from cooked sugar and saffron, with a floral taste and a light crunch. A festive treat served with tea.

30 min
10 servings
Medium
Pricier
🇮🇷 Iran

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Ingredients

300 g Caster sugar
100 ml Water
1 pinch Saffron (a few threads)
1 tbsp Lemon juice

Parfum

1 tbsp Rose water

Spices & seasoning

1 pinch Ground cardamom

Optional extras

1 tbsp Crushed pistachios

On the side

Black tea

Nutrition facts

120 kcal per serving

Protein: 0 g
Carbohydrates: 30 g
of which sugars: 30 g
Fat: 0 g
of which saturated fat: 0 g
Fiber: 0 g

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

Instructions

Steep the saffron in 1 tablespoon of hot water for 10 minutes.
In a saucepan, heat the sugar with the water and lemon juice over medium heat until fully dissolved.
Turn up the heat without stirring and boil until it reaches 135 °C (hard-crack stage); the syrup should be golden and lightly amber.
Remove from the heat, then quickly stir in the saffron infusion, the rose water and the cardamom.
Immediately spoon a few tablespoons onto an oiled sheet of baking paper, shaping small round pebbles.
Scatter with pistachios if using and leave to harden for 15 to 20 minutes at room temperature.
Store the poolakis in an airtight box, away from moisture.