Noon Khameii with Lime and Pistachio Cream

This is another imported Western idea which has firmly lodged in the nation’s culinary heart. For noon khameii is none other than profiteroles, without the chocolate. They are usually made alongside the Persian version of roulade, and both are filled with rose-water-infused crème chantilly. In the winter months we sell an almost indecent quantity of them. To the English palate they are perhaps slightly disappointing, and so I usually shove some fancy cream inside them to give