This is Persian loz, a fragrant and sweet almond saffron dessert made with ingredients that symbolize comfort and elegance. You can serve this delicious dessert during Persian New Year, or eat it as a sweet treat any time of the year.
See the full recipe below for details.
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Main Ingredients For Making Persian Loz
The main ingredient in Persian loz is almond flour, but the aroma and flavor are infused with saffron, rose water, and cardamom. The combination of these flavors creates a harmonious blend of sweetness, with an aromatic warm spice.
- granulated white sugar
- fine almond flour
- cardamom
- rose water
- saffron
- unsalted pistachios
Pistachios add a layer of texture and crunch to the otherwise smooth loz.
Persian saffron, with its distinct flavor and color, is a key ingredient in loz. In savory dishes you can substitute turmeric for saffron. In desserts, turmeric is not a substitute. Red food coloring can create a similar appearance, although I do not recommend it unless there are no other options.
How to Make Persian Loz (saffron almond dessert, step-by-step recipe)
Step 1: Prepare the saffron
Grind the saffron threads into a powder. Stir in 2 tablespoons of warm water. Set aside for at least 10 minutes for the saffron to bloom.
Step 2: Combine the saffron sugar syrup with the almond flour
In a medium saucepan, combine the sugar, water, and cardamom. Bring to a simmer over medium heat, then cook for 7-9 minutes, or until the sugar dissolves and the syrup thickens slightly. Remove from heat and add the rose water and saffron. Then gradually add the almond flour to the saucepan, one cup at a time, mixing well after each addition. Turn the heat to low, and stir until it reaches the consistency of a soft and pliable dough.
Step 3: Flatten the loz into a pan and add the pistachio nuts
Transfer the loz to a baking dish lined with parchment paper and sprayed with neutral cooking oil. Press the dough evenly into the dish using a flat spatula or the back of a spoon. Sprinkle the chopped pistachios on top. Cover the dish and refrigerate for at least 5 hours, or overnight.
Step 4: Cut the loz and serve
Remove the loz from the pan and cut it into diamond shapes using a sharp knife. Clean the knife in between cuts for a better final presentation. Enjoy the loz with a cup of tea or coffee. Store in an airtight container in the refrigerator for several weeks.
FAQ
Yes, loz is completely gluten free as well as vegan.
I dont recommend substituting almond meal as it is coarser texture due to the presence of the almond skin. It can also have a slightly bitter taste.
Almond flour is simply blanched almonds that are ground up in a food processor. I do this at home by boiling almonds in hot water for 2 minutes, then rinsing with cold water. This helps to loosen the skin, which needs to be removed. The almonds need to be completely dry before adding them to the food processor. This can be done by leaving them on a clean kitchen towel overnight, or placing them on a sheet tray in a 300C degree oven for several minutes. Once the almonds are dry, I place them in a food processor and pulse until I have a ground almond flour.
Rose water is found in Middle Eastern grocery stores or online.
Loz can be stored in an airtight container at room temperature for several days, or in the refrigerator for at least 1 week. For longer storage, I wrap the loz with plastic wrap and tin foil, then freeze for up to 6 months.
Loz will be sticky if the ratio of almond flour to saffron sugar syrup is off, or it has not had a chance to set in the refrigerator. When preparing the loz, we want the mixture to be similar to a pliable dough. If your dough is too sticky or wet, add 2 tablespoons of almond flour and keep stirring it on low heat. Repeat if necessary.
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Related
Looking for other recipes like this? Try these:
Persian Loz Recipe (sweet almond and saffron dessert)
Ingredients
- ½ teaspoon ground saffron mixed with 2 tablespoon water
- ½ cup water
- 1 cup white sugar
- 3 cups fine almond flour, plus extra as needed (360-400 grams)
- ½ teaspoon cardamom powder cardamon pods can be used as well
- 3 tablespoon rose water
- ¼ cup unsalted pistachios roughly chopped
Instructions
Prepare the Saffron
- With a mortar and pestle or a spice grinder, grind the the saffron threads into a powder.
- In a small bowl, mix the saffron powder with 2 tablespoons of warm water. Set aside for 10 minutes.
Prepare the saffron syrup:
- In a medium sized saucepan, stir together the sugar, water, and cardamom.
- Bring the mixture to a simmer over medium heat, stirring only until the sugar dissolves. Cook for an additional 7-9 minutes, or until the syrup thickens.
- Remove from heat and stir in the steeped saffron and the rose water.
Incorporate the almond flour:
- Gradually add the 3 cups of almond flour to the saffron sugar syrup. Put your saucepan on low heat and continue to stir until you have a pliable dough consistency, or for 3-4 minutes.
- If your loz is too sticky or wet, gradually add almond flour, 2 tablespoons at a time, stirring well between each addition until the consistency of dough.
Press and set:
- Transfer the loz to a baking dish (5 x 7) lined with parchment paper and sprayed with neutral cooking oil. Using a small spatula or the back of a spoon, press the loz evenly into the dish.
- Alternatively, roll out the loz in between two sheets of parchment paper, aiming for ¾ inch thickness. Place on a baking tray or plate.
- Sprinkle the chopped pistachios on top of the loz. Cover the dish with plastic wrap or place in an airtight container. Refrigerate for at least 5 hours, or overnight.
Slice and serve:
- Using the parchment paper as handles, remove the loz from the pan.
- With a sharp knife, cut the loz into diamond-shaped pieces. Clean the knife in between cuts for a better final presentation.
- Store in an airtight container at room temperature for several days, in the refrigerator for up to 1 week, or in the freezer for several months.