Power Shake

Name: Power Shake (Qovvat Tu)
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 cups
Cuisine: Iranian
Ingredients: Mix well together with ½ cup/50 g sprouted wheat flour (sen) and 2 tablespoons confectioners’ sugar. Eat with a spoon or mix 1 tablespoon with a glass of your favorite milk: rice milk or almond milk. Store, covered in glass jar. Nush-e Jan!; Mix well together with ½ cup/50 g sprouted wheat flour (sen) and 2 tablespoons confectioners’ sugar. Eat with a spoon or mix 1 tablespoon with a glass of your favorite milk: rice milk or almond milk. Store, covered in glass jar. Nush-e Jan!; Mix well together with ½ cup/50 g sprouted wheat flour (sen) and 2 tablespoons confectioners’ sugar. Eat with a spoon or mix 1 tablespoon with a glass of your favorite milk: rice milk or almond milk. Store, covered in glass jar. Nush-e Jan!; Mix well together with ½ cup/50 g sprouted wheat flour (sen) and 2 tablespoons confectioners’ sugar. Eat with a spoon or mix 1 tablespoon with a glass of your favorite milk: rice milk or almond milk. Store, covered in glass jar. Nush-e Jan!; In a spice grinder, separately grind ¼ cup/40 g each of the following grains and seeds until you have a powder (do not overgrind into a paste): fennel, coriander, sesame, hemp, dill, purslane, flax, roasted chickpeas, and, finally, ¼ cup/20 g cardamom pods.; Mix well together with ½ cup/50 g sprouted wheat flour (sen) and 2 tablespoons confectioners’ sugar. Eat with a spoon or mix 1 tablespoon with a glass of your favorite milk: rice milk or almond milk. Store, covered in glass jar. Nush-e Jan!; In a spice grinder, separately grind ¼ cup/40 g each of the following grains and seeds until you have a powder (do not overgrind into a paste): fennel, coriander, sesame, hemp, dill, purslane, flax, roasted chickpeas, and, finally, ¼ cup/20 g cardamom pods.; In a spice grinder, separately grind ¼ cup/40 g each of the following grains and seeds until you have a powder (do not overgrind into a paste): fennel, coriander, sesame, hemp, dill, purslane, flax, roasted chickpeas, and, finally, ¼ cup/20 g cardamom pods.; In a spice grinder, separately grind ¼ cup/40 g each of the following grains and seeds until you have a powder (do not overgrind into a paste): fennel, coriander, sesame, hemp, dill, purslane, flax, roasted chickpeas, and, finally, ¼ cup/20 g cardamom pods.; In a spice grinder, separately grind ¼ cup/40 g each of the following grains and seeds until you have a powder (do not overgrind into a paste): fennel, coriander, sesame, hemp, dill, purslane, flax, roasted chickpeas, and, finally, ¼ cup/20 g cardamom pods.; In a spice grinder, separately grind ¼ cup/40 g each of the following grains and seeds until you have a powder (do not overgrind into a paste): fennel, coriander, sesame, hemp, dill, purslane, flax, roasted chickpeas, and, finally, ¼ cup/20 g cardamom pods.; In a spice grinder, separately grind ¼ cup/40 g each of the following grains and seeds until you have a powder (do not overgrind into a paste): fennel, coriander, sesame, hemp, dill, purslane, flax, roasted chickpeas, and, finally, ¼ cup/20 g cardamom pods.

Qovvat Tu

Preparation info

Makes
4 cups

Difficulty
Easy
Ready in
30 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

This is Parvin Amin’s recipe. Where she lives in Kerman, a communal stone mill takes every-one’s special spices and nuts mixtures and grinds them to a powder and returns them in airtight glass jars while they wait.

Method

In a spice grinder, separately grind ¼ cup/40 g each of the following grains and seeds until you have a powder (do not overgrind into a paste