Finger Twist Spread

Angosht Pich-e Hamadani

Preparation info

  • Makes

    ½ pt

    • Difficulty

      Easy

    • Ready in

      1 hr 5

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

This is a sweet, white, stretchy paste. In Hamadan you can buy jars of it at pastry shops. It is often used as a spread over a komaj bun for breakfast or as a snack.

Ingredients

Syrup

  • 1 cup/200 g sugar
  • ½ cup/120

Method

  1. For the syrup: Place the sugar, ½ cup/120ml water, and the rose water in a wide, non-stick pot, stir well, using a long-handled silicone spatula, and bring to a boil. Add the citric acid and give the pot a stir. Reduce heat to low and simmer for about 50 minutes until you have a syrup that has the consistency of honey and sticks and stretches between your index fi