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Nan-e panjereh
نان پنجره · Lacy fried rosettes dusted with cardamom sugar
PersianNan-e panjereh, 'window bread', is the most delicate pastry on a Nowruz table, and in Tehran and Isfahan it is usually made at home with a flower-shaped iron passed down through the family. A thin batter of egg, milk and flour flavoured with rosewater clings to the hot iron, then drops off into the oil as a crisp, lacy rosette that shatters at the first bite. The usual mistake is dipping the iron too deep; the batter must come only to the top edge, or the rosette won't release. Chef's tip: dip the iron back into the hot oil for 30 seconds before every rosette so the batter sets the moment it touches the metal.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 8
Ingredients
To finish
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Method
0/6 doneStep 1: Whisk the 2 eggs, 1 cup milk, 1 tbsp sugar and 1 tbsp rosewater in a bowl. Sift in the 4 oz plain flour, 1 tbsp cornflour and 1 pinch salt and whisk until smooth, like single cream. Rest the batter for 30 minutes.
35 minStep 2: Heat the 4 ¼ cups vegetable oil, for deep-frying in a deep pan to 350°F, or until a drop of batter sizzles and rises at once. Put the rosette iron into the oil to heat for 1 minute.
10 minStep 3: Lift the iron, shake off the oil and dip it into the batter so it comes just to the top edge, never over it. Hold for 3 seconds.
1 minStep 4: Lower the coated iron into the oil. After 10–15 seconds, wiggle gently or nudge with a fork so the rosette drops off. Fry 30–40 seconds more, turning once, until pale gold and crisp.
1 minStep 5: Lift out with a slotted spoon and drain upside down on kitchen paper. Reheat the iron in the oil and repeat with the rest of the batter; the batter makes about 30 rosettes.
25 minStep 6: Mix the 1 ¾ oz icing sugar and ½ tsp ground cardamom and sift generously over the cooled rosettes. Serve the same day; they soften overnight.
2 min
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 4 g
- Carbs
- 20 g
- Fat
- 10 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nan-e panjereh take?
- About 70 minutes in total: 40 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
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