AI-generated image
Nan-e keshmeshi
Saffron raisin cookies
نان کشمشی: thin, chewy Persian raisin cookies with saffron and vanilla
Ask an Iranian child which Nowruz sweet they reach for first and many will say nan-e keshmeshi, the little raisin cookies with crisp golden rims and soft, chewy centres. Confectioners in Tehran make them by the thousand in the run-up to the spring new year, and they turn up again whenever there is tea and company. The dough is a simple butter-sugar-egg batter warmed with saffron and vanilla, spooned out in small dabs that spread thin in the oven. Spooning them too big or too close is the common slip: they run into each other and bake into one sheet. Chef's tip: soak the raisins in hot water for 10 minutes and dry them well first; plump raisins stay juicy instead of burning on the surface.
- Total time
- 44 min
- Difficulty
- easy
- Serves
- 24
Ingredients
For the cookies
- 1 pinch saffron threads
- 1 tbsp hot water
- 2 ⅞ oz raisins
- 3 ½ oz unsalted buttersoftened
- 3 ½ oz caster sugar
- 2 eggat room temperature
- 1 tsp vanilla extract
- 3 ⅞ oz plain flour
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Grind 1 pinch saffron threads with a pinch of the sugar and stir in 1 tbsp hot water. Leave to steep for 10 minutes. At the same time soak 2 ⅞ oz raisins in hot water from the kettle for 10 minutes, then drain and pat dry.
10 minStep 2: Heat the oven to 350°F (325°F fan) and line two or three trays with baking paper.
Step 3: Beat 3 ½ oz unsalted butter and 3 ½ oz caster sugar for 3 minutes until light. Beat in 2 egg one at a time, then 1 tsp vanilla extract and the saffron water.
4 minStep 4: Fold in 3 ⅞ oz plain flour until just combined, then stir in the raisins. The batter should be soft and spoonable.
Step 5: Drop level teaspoons of batter onto the trays at least 5 cm apart; they spread a lot.
Step 6: Bake one tray at a time for 10–12 minutes, until the edges are deep golden and the centres pale and just set.
12 minStep 7: Leave for 2 minutes, then lift onto a rack with a thin spatula. They crisp at the edges as they cool. Store airtight, with baking paper between layers, for up to a week.
Nutrition per serving
- Calories
- 75 kcal
- Protein
- 1 g
- Carbs
- 10 g
- Fat
- 4 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nan-e keshmeshi take?
- About 44 minutes in total: 20 minutes to prepare and 24 minutes to cook.
- How many people does it serve?
- 24 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Basque burnt cheesecake
This crustless cheesecake was created in the early 1990s at La Viña, a pintxos bar in the old town of San Sebastián (Donostia) in the Basque Country, and is now famous around the world. It's baked very hot so the top caramelises almost black and the sides rise and crack, while the middle stays soft and creamy, almost runny. There's no base and no water bath, and the rough, rustic look is the point: it's lined with crumpled baking paper. La Viña uses a spoonful of wheat flour; cornflour does the same job and keeps it gluten free. Chef's tip: take it out of the oven while the centre still wobbles like a soft set custard; it firms up as it cools, and if it looks set in the oven, the middle will be dry instead of creamy.
Spanish
Almond cookiesOat, coconut and almond cookies
A big batch of crunchy cookies with rolled oats, coconut, chopped almonds and chunks of cooking chocolate. For a change, use cashew nuts instead of almonds.
Reform tortaWalnut meringue chocolate cake
Belgrade pastry shops have sold reform torta since the early twentieth century, and it is still the cake Serbian families bring out for birthdays, weddings and the slava. Three thin layers of walnut meringue, crisp at the edge and chewy inside, are stacked with a dense chocolate butter cream made with egg yolks cooked over steam until thick. It is very rich, so cut thin slices and serve with strong coffee. The usual slip is beating the butter into a chocolate mixture that is still warm, which melts it and splits the cream; let it cool to room temperature first. Chef's tip: assemble the cake the day before; overnight in the fridge the meringue softens a little and the cake slices cleanly with a hot knife.