Rose Water Custard

Name: Rose Water Custard (Masqati-ye Kasehi)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves: 6
Cuisine: Iranian
Ingredients: ¼ cup/55 g butter or 60 ml oil; ¼ teaspoon ground saffron dissolved in 1 tablespoon water (optional); 2 tablespoons sliced almonds, toasted; 1 cup/110 g rice starch, wheat starch, or cornstarch; 1 teaspoon slivered pistachios; 1 cup/200 g sugar; ½ cup/120 ml rose water; 2 tablespoons slivered pistachios; 1 cup/120 g sliced almonds

Masqati-ye Kasehi

Preparation info

Serves:
6

Difficulty
Easy
Ready in
25 min

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

I had this dish both in Yazd and Shiraz, and adapted the recipe from one by Farangis Shahab. I have also tasted this custard in various regions flavored with pomegranate or grape juice, which you can do here by replacing the water with fruit juice.

Ingredients

1 cup/110 g rice starch, wheat starch, or cornstarch
1 cup/

Asia
Iran
Yazd
Shiraz
Dessert
Vegetarian

Method

Dissolve the starch in 6 cups/1.4 l water and allow to sit for 5 minutes. Pass it through a sieve into a medium-sized heavy-bottomed saucepan, then bring to a boil over low heat, st