Recipe of Zeytoon Parvardeh Farsi

Tut (Persian Marzipan)

Zeytoon parvardeh (persian olive pomegranate dip).

Recipe Summary Tut (Persian Marzipan)

These fragrant, rose-scented, Persian-style marzipan sweets are part of the Sofreh Haft Seen - the traditional Nowruz (Iranian New Year) display. "Tut" is the Farsi word for mulberries and these sweets are traditionally shaped like mulberries, but in our house we sometimes go rogue and shape them like bunnies! They are simple to prepare and a fun job for the kids. Enjoy tut with a cup of tea.

Ingredients | Zeytoon Parvardeh Farsi

1 cup blanched almond flour

½ cup powdered sugar, or more to taste

½ teaspoon ground cardamom

2 tablespoons rose water, or more as needed

¼ cup white sugar

2 tablespoons raw pistachios

Directions

Combine almond flour, powdered sugar, and cardamom in a medium bowl. Drizzle in rose water, 1 tablespoon at a time, and gently knead until a soft dough forms that doesn't stick to your hands. Taste and add more powdered sugar to reach desired sweetness. Adjust rose water if needed.

Pinch off about 1/2 teaspoon of dough. Form into a ball and shape like a cone, to resemble a mulberry, or any shape that you like. Roll in white sugar. Repeat with remaining dough.

Chop pistachios into slivers, resembling stems. Place a pistachio sliver over each piece of "tut."

Info | Zeytoon Parvardeh Farsi

prep: 20 mins total: 20 mins Servings: 10 Yield: 10 servings

TAG : Tut (Persian Marzipan)

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