Persian Loz Recipe (sweet almond and saffron dessert)
This is Persian loz, a fragrant and sweet almond saffron dessert made with ingredients that symbolize comfort and elegance. This delicious dessert can be served during Persian New Year or eaten as a sweet treat any time of the year.
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.