Gelatin + Walnut Roll

Name: Gelatin + Walnut Roll (Basloq)
Prep time: 24 h 15 min
Cook time: 45 min
Total time: 25 h
Yield: Makes 32 pieces
Cuisine: Iranian
Ingredients: 1 cup/120 g wheat starch; ¼ teaspoon citric acid or cream of tartar, or 1 tablespoon fresh lime juice; 2 tablespoons organic dried rose petals; 2 teaspoons ground cardamom; 2 cups/250 g walnut, coarsely chopped; 1 cup/100 g shredded coconut; 1 cup/120 g raw pistachio kernels, coarsely chopped; 1½ cups/300 g sugar or grape molasses; ¼ cup/60 ml rose water; 4 tablespoons unflavored gelatin powder dissolved in ½ cup/60 ml water; 2 tablespoons oil or butter

Basloq

Preparation info

Makes
32
pieces

Difficulty
Easy
Ready in
25 hr

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

These gelatin rolls are made all over Iran in different flavors and textures. In Shiraz, they are flavored with saffron, while in the central Iran regions of Tafresh, Arak and Saveh they are made with grape molasses and flour.

Ingredients

nuts

2 cups/250 g walnut, coarsely chopped
1 cup/120

Asia
Iran
Shiraz
Tafresh
Arak
Saveh
Dessert

Method

Combine the walnuts and pistachios in a bowl and set aside.
For the dusting: In another small bowl, combine all the ingredients for the dusting, spread evenly on a rimmed sheet pan lined with parchment paper and set aside.
For the starch paste: In a mixing bowl, dissolve the starch in the 1 cup/240