Classic Pavlova

 

Prep: 20 mins Cook: 75 mins Cool: 60 mins Total: 2 hrs 35 mins

Servings: 4 to 6 servings

“Pavlova looks like a dessert that would be complicated to make but is far from it. It requires just a few simple ingredients and some time, most of which is hands off. After the meringue is baked, just add some whipped cream and fresh fruit and you’ll have a beautiful and memorable dessert.

Ingredients

For Meringue Shell:

4 large egg whites, room temperature

1 cup caster sugar (also known as castor sugar, berry sugar, or superfine sugar)

1/2 tablespoon cornstarch

1 teaspoon white vinegar

1 teaspoon pure vanilla extract

For the Whipped Cream

1/2 cup whipping cream

1/2 teaspoon pure vanilla extract

1/2 cup confectioners' sugar (also known as icing sugar)

For the Fruit Garnish:

2 cups whole berries, or sliced fresh fruit of choice such as strawberries, kiwi fruit, passion fruit, and bananas

1 tablespoon freshly squeezed lemon juice, optional

Fresh mint sprigs, optional

Directions

Make the Meringue Shell

Gather the ingredients. Position a rack in the center of the oven and heat to 275 F/140 C.

Line a baking sheet with foil. Using a bowl as a guide, draw a 7-inch circle on the foil with the blunt edge of a knife without tearing the foil. Set aside.

In a clean, medium metal bowl or in a clean stand mixer fitted with a clean whisk attachment, beat 4 large egg whites (at room temperature) on medium speed until the whites form soft peaks.

Gently sprinkle 1 cup caster sugar into the egg whites, 1 teaspoon at a time, beating continuously until the whites form stiff, glossy peaks.

Sprinkle 1/2 tablespoon cornstarch and 1 teaspoon white vinegar on the meringue and fold in gently with a plastic spatula.

Gently fold 1 teaspoon pure vanilla extract into the mixture.

Spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher than the center, so you have a shallow well in the middle.

Bake the meringue until it turns a very pale, pinkish eggshell color, about 1 hour and 15 minutes.

Turn off the oven and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.

Just before serving, take the meringue out of the oven and gently transfer it from the foil to a plate.

 

Make the Whipped Cream

Gather the ingredients. In a bowl, whip 1/2 cup whipping cream with 1/2 teaspoon vanilla and 1/2 cup confectioners' sugar until it forms medium peaks. Set aside.

 

Prepare the Fruit

Wash and slice (if necessary) the fruit.

If using bananas, toss with 1 tablespoon freshly squeezed lemon juice to prevent browning.

 

Assemble the Pavlova

Gently spread the whipped cream over the top of the cooled meringue with a spatula.

Arrange the fruit on top. Garnish with fresh mint sprigs, if desired. Serve immediately and enjoy.

Honey and Rosemary Kūmara

 

Ingredients:

1.5 kgs gold kūmara (or any variety), peeled and diced into 2cm chunks

3 Tbsp olive oil

3 cloves garlic, unpeeled and squashed flat

1 Tbsp fresh rosemary, finely chopped (or 1 tsp dried)

2 Tbsp butter

2 tsp honey

Salt and black pepper to taste

 Instructions:

Preheat oven to 200°C (fan 190°C).

Parboil the kūmara chunks in a pot of salted boiling water for 10 minutes, then drain well.

Roast the kūmara by placing the chunks on a roasting tray. Drizzle with olive oil, season with salt, and add the squashed garlic cloves. Roast for 15-20 minutes, or until lightly golden.

Finish by removing the tray from the oven. Discard the garlic cloves. Stir through the butter and chopped rosemary until the butter melts and coats the kūmara. Season with pepper and drizzle with honey just before serving.

New Zealand Whitebait Fritters

 

Ingredients 

250 g NZ whitebait drained and gently washed

½ cup self raising flour

2 eggs lightly beaten

1 tablespoon water

1 spring onion slice very thinly

1 juice of one lemon or lemon pepper seasoning if you have no fresh lemons

salt and freshly ground pepper

1 tablespoon butter

a handful parsley chives, cress and rocket for garnish

 Instructions

Drain your whitebait in a colander. Set aside.

In another bowl, sieve the flour. Make a well and add the beaten eggs with a dash of water, then mix into a smooth, thick batter.

Now gently fold in the whitebait, sliced spring onions and lemon juice (or lemon pepper). Season the mixture with salt and pepper.

Melt butter in a good quality, heavy pan and place a large spoonful of the fritter mixture in the pan. Shape into round fritters and cook until the egg is set or until golden on one side (use egg-flip to peek under). You do not need to wait for the fish to go white. Then gently flip over as you would an omelette and cook the other side for 20 seconds.

Notes

This recipe makes 2 big fritters or about 6 medium fritters. Serve the fritters with freshly ground salt and pepper, more freshly squeezed lemon, aioli or tartare sauce plus a garnish of green goodness as you feel.

For a typical kiwi whitebait meal on the go, serve between two thick buttered slices of fresh white bread.

Tip: Use shallot instead of spring onion if you like.

Saagu Bondibai (Sago Pudding)

 Ingredients

 1½ cups saagu (sago seeds)

 7 cups water (for boiling)

 3 cups water

 ½ cups sugar

 ½ can sweetened condensed milk

 2 pieces of Pandan (rampe/ raambaa) leaves – cut into ½ inch pieces

 1½ Tb rose water

Directions

Bring 7 cups of water to the boil, add the sago seeds slowly while stirring.

Cook until the seeds become transparent with only a very small white dot in the center.

Drain and rinse with cold water until all the starch has been washed away.

Add the remaining 3 cups of water, Pandan leaves, sugar and boil the sago seeds for about 30 minutes.

Add the rose water and sweetened condensed milk. Simmer for about 5 minutes.

Serve warm or chilled.

TIP:

Add a few drops of food coloring to give this dish the color of your choice.

Farumas Riha (Maldivian style fish curry)

 Serves: 2

Ingredients:

1 small onion

2 cloves garlic

10 curry leaves

½ tsp. ground cumin

¼ tsp. ground black pepper

1 ½ tsp. red chilli powder

1 tbsp. grated coconut

¾ tsp. lime juice

3/4 tsp. salt (or to taste)

3 tbsp. water (to grind the curry paste)

1 tbsp. oil

¼ scotch bonnet pepper (or to taste)

3 inches pandan leaf

1 cup thin coconut milk

200 grams reef fish cut into bite sized chunks (snapper)

2 tbsp. thick coconut milk

Instructions:

To your grinder add half of your onion, 2 garlic cloves, 5 curry leaves, cumin, black pepper, chilli powder, grated coconut, lime juice, ¼ tsp. salt and water. Grind to a smooth paste and set aside.

Slice the rest of your onion thinly.

Heat the oil in a pot and add the sliced onions, githeyo mirus (scotch bonnet pepper), rest of your curry leaves and pandan leaf. Cook until the onions become soft and you can see a hint of brown on them.

Add the spice paste you prepared earlier. Stir fry for half a minute.

Add the thin coconut milk, stir to combine and bring the mixture to a boil.

Lower the heat and then add the reef fish. Stir to combine, put the lid on and let the mixture simmer until the fish is cooked. For us this took around 15 minutes.

Once the fish is cooked, stir in the thick coconut milk.

Then have a taste and add salt to your liking. We added ½ teaspoon. You can adjust the lime and chilli too. We added another ¾ teaspoon of lime juice. Once the taste is to your liking, switch the stove off because that’s it.

Masroshi (tuna stuffed chapati)

 Ingredients

2 cups smoked tuna – diced/sliced (substitute: 3 cans Light meat tuna chunks)

 1 cup coconut – scraped/grated

 1 Scotch Bonnet chilies (githeyo mirus) – finely chopped

 ⅓ cup curry leaves – finely chopped

 1 cup onion – finely sliced

 5 cloves garlic – pressed/grated/very finely chopped

 1 tbsp ginger – grated

 ½ cup lemon juice

 Salt to taste

Dough:

 3 cups flour – sifted

 1 tsp salt

 ⅓ cup vegetable oil

 Warm water

 

Directions:

Using your hand, squash together the onions, garlic, ginger, curry leaves, chilies, lemon juice, and salt.

Add the tuna and coconut, and mix until it becomes a sticky mixture.

Shape the mixture into small balls (about 1 inch in diameter).

For the dough

Add the oil and salt into the flour.

Add warm water and knead until you have a dry, smooth dough. (Add the water gradually to make sure the dough does not turn out too sticky.

Shape the pieces of dough into cups and place filling inside; then close the cups and smooth into balls.

Cooking

Warm a shallow, non-stick skillet over the stove.

Using a rolling pin, gently flatten out the filled balls into small round circles (about 3 inch in diameter)

When the skillet is warm enough, place the masroshi on them. Keep flipping every few minutes so both sides cook evenly.

 

Tip

If you would like the masroshi to be crispier, then add a cup of grated/shredded coconut to flour when making the dough.

Basic Cornbread

 Ingredients

3/4 cup cornmeal

1 cup all purpose flour

1/4 cup sugar

Pinch of salt

2 tsp baking soda

1 cup milk

1/3 cup vegetable oil

1 large egg

Preparation

Mix the cornmeal and milk in a small bowl so the cornmeal can soak while preparing the rest of the ingredients. In a large bowl mix together the flour, baking powder and the sugar. Mix the egg and oil together well and stir into the cornmeal. Add the cornmeal to the flour and stir to moisten. Don't overmix! Pour into prepared pan and bake for 25 minutes or until a inserted toothpick comes out clean. Bake only until golden brown.

Makes 1 loaf or 16 squares.

Liberian Cake

 Ingredients:

5 oz. butter

6 oz. caster sugar

4 eggs

9 oz. plain flour

3/4 level teaspoon baking soda

1/2 level teaspoon cinnamon

1/2 level teaspoon ground allspice

1/4 level teaspoon ground mace

1/2 level teaspoon baking powder

1/8 level teaspoon powdered cloves

7 oz. golden syrup

1/4 pint milk

2 oz. citron [lemon] peel, cut very finely

3 oz. seedless raisins, chopped

2 oz. shredded coconut

Preparation

Cream butter and sugar. Add eggs one at a time. Sift together dry ingredients and add to egg mixture alternately with mixture of milk and syrup. (Start and end with dry ingredients.) Stir just until smooth. Fold in fruit and coconut. Pour batter into two greased and floured loaf tins, 9 by 5 by 2 and 1/2 inches. Bake for 35 to 40 minutes in a very moderate oven (350 degrees F).

Collards and Cabbage

 Yield: 8 portions

If collard greens are not available, use 2 Ibs. spinach instead, in which case cut cooking time to 10 minutes.

Ingredients

1 bunch collard greens

½ lb bacon cut in 1 to 2 inches pieces

1 large onion, sliced

1 tbs salt

1 tbs crushed red pepper

1 tsp black pepper

1 qt water

2lbs cabbage cut into 8 wedges

1oz butter or oil

Preparation

In a 4-quart saucepan combine the collard greens washed and cut in small pieces, bacon, onion, salt, pepper and water.

Simmer gently for 30 minutes.

Add cabbage, butter or oil.

Cook for 15 minutes or longer until vegetables are tender.

Correct the Seasoning to your taste.

Strain before serving if water has not been absorbed.

Serve in a 2-quart bowl.

Fufu

 Serve 4

Ingredients

2 pounds yams

Kosher salt, to taste

Freshly ground black pepper, to taste

1 teaspoon olive oil

Preparation

Fill a medium-sized pot halfway with cold water

Carefully peel the yams; their slippery quality can make them hard to peel.

Cut the peeled yams into chunks and place them in the cold water.

Bring the yams to a boil over high heat. Keep a rapid boil until the yams are soft, about 25 minutes. 

Remove the yams, drain, but reserve about a cup of the cooking water. Allow the yams to cool off.

Place the cooled yams in a large bowl along with the salt, pepper, and olive oil.

Mash and mix the ingredients using a potato masher. The mixture will be uneven and lumpy.

Place the fufu mixture in a food processor or blender. Pulse briefly at low speed to remove any lumps but do not puree. Place the yam mixture back in the bowl and beat it with a wooden spoon until it becomes smooth. The mixture should become sticky and slightly elastic. It's perfectly fine to use your hands to get it to the desired texture. Add some of the reserved water, starting with 1/4 cup, and work the dough. You might need to add more water, but it depends on how moist the yams were to begin with. Keep working and adding water until you have a springy dough that comes away from the bowl, is pliable, and is easily shaped. Shape the fufu into balls of equal size and serve as an accompaniment to your favorite soup or stew.

Liberian Chicken Gravy

 Ingredients

¼ -1/2 cup cooking oil vegetable, canola, corn

2- 3 pounds chicken cut up

1 ½-2 pound fried fish steaks any firm fish

1 pound large shrimp cleaned and deveined

2 -3 large red bell peppers

1 green bell pepper

1-2 Tablespoons tomato paste

2 -3 fresh tomatoes

1 medium onion chopped

5 garlic cloves

½ teaspoon ginger chopped

1 or more scotch bonnet or habanero pepper

¼ cup basil and parsley

1 Tablespoon chicken bouillon optional

1/2- teaspoon cayenne pepper

Salt and pepper to taste

Instructions

Boil chicken with salt, pepper, paprika, chicken bouillon and some chopped onions in a medium pot until tender. Cooking time varies according to chicken.

Reserve the stock for later use.

In a food processor or blender, blend tomatoes, bell pepper, onions, garlic and herbs.

Add ½ cup oil to heavy-duty pot/pan, and then add the bell pepper blend followed by tomato paste.

Sauté for about 10-15 minutes, to blend all the flavors reduce acidity of the tomato sauce. Stir the pot frequently, as the sauce simmers. You may add reserved chicken stock or water to

Next add chicken, fried fish with about 2 cups of stock-let it simmer for another 10 minutes

Throw in shrimp if using any – cook for another 3-5 minutes

Finally. Adjust seasonings, soup consistency with water/chicken stock, maggie and seasonings

Tips & Notes:

The basic ingredients for this stew are some sort of protein (chicken, fish, beef shrimp) tomatoes, tomato paste and spices according to taste. You may omit the fish if you want to.

Serve with white rice and fufu

Eggplant Fritters

 Makes 4 to 6 fritters.

Ingredients

1 large eggplant

3 eggs, beaten

2 1/2 cups water

1/4 cup canned milk

1/2 tsp. salt

1 cup flour

Pepper, to taste

2 cups cooking oil

Preparation

Boil unpeeled eggplant until soft.

Cut in half and scoop out pulp. Mash pulp well. Cool. Stir in salt, pepper, and eggs.

When cold, add milk and flour (adding more flour if necessary to make a thick batter). Drop by spoonfuls into hot deep fat. Drain.

Serve hot.

Warak Enab (stuffed grape leaves)

Makes about 20

Ingredients:
1 jar grape leaves in vinegar brine, drained (about 20-540 leaves)


For filling:
3/4 cups rice
1 tomatoes, chopped
3 green onions, chopped
¼ cup chopped parsley
1 Tbsp chopped mint
1/4 cup olive oil
salt & pepper


For cooking:
1 potatoes, sliced
2 large tomatoes, chopped
1/3 cup olive oil
1/3 cup lemon juice
salt & pepper


Optional Accompaniments:
Olives (black or green)
sliced tomatoes

Method:

Filling: mix together rinsed but raw rice, tomatoes, green onion, mint, parsley, olive oil, salt and pepper.

Wiggle those stubborn grape leaves out of the jar and begin wrapping them up. To do so, place leaf backside up and place a small spoonful of filling by the stem end.

Begin to roll the leaf from the stem end. After about one roll, fold the left and right sides in and continue rolling

You don’t need to make them super tight because the rice needs room to expand as it absorbs the liquid.

Add potato slices to bottom of pot. Then add the grape leaves. Stack them tightly together, making one neat layer on top of another.

Next, top with tomato slices. Pour on the olive oil and any juices at the bottom of the bowl that held the rice.

Cover with a plate to keep the grape leaves from floating and unrolling, then top off with a lid. Simmer gently for about one hour. This will allow the potatoes at the bottom of the pot to get a nice crust.

Then add the lemon juice and cook an additional hour (or to taste)… you’re looking for the rice to be tender inside of the grape leaves… (cut one open to check). It could take much longer than one hour so keep on cooking if the rice isn’t tender.

Arrange them on a plate and pile some of the lemony potatoes in the center. Garnish with the cooked and sliced tomatoes, as well as a few olives.

Khubz (Arabic flatbread)

 Makes 12 pitas

Ingredients

1 ¼ cups warm water
1 (1/4 ounce) packages active dry yeast
½ tablespoon salt
3 cups all-purpose flour, sifted
1 tablespoons vegetable oil


Instructions

In a large bowl, scatter the yeast over the warm water and stir until dissolved.

Add the salt.

While kneading constantly, gradually add 3 cups of flour and 1 tablespoons of oil until the dough is smooth and elastic. Continue to add more flour if the dough stillsticks to your hands.

Put the dough into a large, greased bowl and turn dough to grease all sides of it.

Cover with a dry tea towel and let rise in a warm place until doubled in size, about 1½ hours.

Preheat oven to 375-degrees F.

Punch dough down gently.

Divide the dough into 12 equal portions and shape them each into smooth balls.

Place on a floured surface and dust tops lightly with flour. Cover with a dry tea towel.

Let rest undisturbed 15 minutes more.

Roll out each ball into a 6-inch diameter circle.

Place on greased baking sheets.

Bake in 375-degree F oven for 10-12 minutes or until the bread puffs. Do not leave baking unattended.

Machboos

 Ingredients 

For the meat
1 kg lamb
2½ l water
1 small onion
1 stick cinnamon
1 tsp peppercorns
½ tsp cloves
5 pieces cardamom
2 bay leaves
1 tbsp salt

¼ tsp ground cinnamon
¼ tsp ground turmeric
1 pinch ground ginger
¼ tsp ground cumin
salt
pepper
¼ tsp saffron threads
2 tbsp lemon juice
1 tbsp oil

For the rice
1 kg rice basmati
2 onions
75 g yellow split peas
75 g raisins
1 tbsp oil
1 pinch ground cinnamon
½ tsp salt
½ tsp sugar
ground cloves
black pepper


Instructions

Soak the raisins

Cut the lamb into cubes. In a large pot, combine meat cubes with the water, all whole spices, salt and a small onion, quartered.

Bring to boil. Once water has come to boil remove the froth that has come on top with a spoon. Cover and let cook over medium-low heat for 90 minutes. Meanwhile, make the stuffing.

In a small saucepan put split peas, cover with water and add 1 tsp of salt. Over medium-high heat bring to boil. Cover, reduce heat to medium-low and cook for 20 minutes, until peas are tender. Drain and set aside.

Chop the remaining onions and sauté them in oil, until tender and golden brown.

Reduce heat to medium-low. Add the cooked split peas and drained raisins. Add cinnamon, cloves, salt, sugar and black pepper. Continue to cook for a few more minutes until everything is well combined. Take off from heat and set aside.

Drain the lamb cubes in a colander that is set over a large bowl. Save the stock and discard the spices.

Preheat oven to 200°C (392°F).

Mix all the ground spices. (Taste the meat to see if it needs more salt.) Rub the dry ingredients over the meat cubes. Arrange meat on an oven pan.

Mix 1 tbsp of saffron water with 2 tbsp lemon juice, 1 tbsp oil and 1 tbsp of the meat stock. Drizzle over meat, cover pan with aluminum foil and bake in the oven for 15 minutes while you prepare the rice.

Wash and drain the rice several times, until water runs clear from the rice, cover with water and mix with 1 tsp salt.

Drain rice from water. In a medium non-stick saucepan put rice, pour enough meat stock to cover the rice by 2 cm. Bring to boil over high heat, cover and reduce to medium-low. Cook until rice absorbs all the liquid and is cooked and fluffy – about 15-20 minutes.

When it is time to serve, fold meat with stuffing and serve over rice. Drizzle with remain-ing saffron water.

Gers Ogaily (perfumed cake)

 Ingredients

2 cups all purpose flour
1 ½ tsp baking powder
¼ tsp salt
4 tbsp toasted sesames
½ tsp saffron
1 tbsp sugar

4 eggs
1 ½ cup sugar
½ cup butter melted and cooled
1 cup milk room temperature
1 tsp ground cardamom
1 tsp rosewater

Instructions

Crush the saffron threads. Add 2 tablespoons milk and mix.

Sift together the flour, baking powder, salt, cardamom powder and mix in two tablespoons sesames.

Whisk the eggs and sugar until light and thick.

Combine butter, milk, rosewater and saffron mixture.

Pour in a prepared pan and bake for 30-40 minutes in a 350F oven.

Luqaimat (sweet dumplings)

 Serves 3

Ingredients

½ cup all-purpose flour
½ 3 tbsp milk powder
Pinch of salt
Pinch of sugar
½ tsp yeast
¼ cup water
¼ ltr vegetable Oil (for frying)


For the Sugar Syrup:
1 cup sugar (for syrup)
¾ cup water
1 tsp lemon juice


Preparation

Prepare the sugar syrup – by adding the sugar, lime juice in a pan with water, boil for several minutes for the syrup to be formed. Allow it to cool.

Combine all the dry ingredients (flour, milk powder, salt, sugar, yeast) and slowly add in water to make dough and knead well. Leave the dough to rest for 15 minutes and allow rising.

Use a tablespoon to cut the dough into small pieces, deep fry these pieces in vegetable Oil until golden brown. Remove the fried pieces and allow it to cool a bit.

Add the fried pieces into the sugar syrup and serve as a delicious snack.

Sohan - Saffron–Rose Water Brittle with Pistachios and Almonds

INGREDIENTS

Nonstick vegetable oil spray

⅛ teaspoon finely ground saffron threads

1 tablespoon rose water

¾ cup sugar

½ cup light corn syrup

3 tablespoons honey

¼ cup slivered almonds

2 tablespoons unsalted butter

1 teaspoon kosher salt

1 teaspoon baking soda

3 tablespoons chopped pistachios

1 tablespoon coarsely ground dried rose petals

½ teaspoon flaky sea salt

 

Special Equipment

A candy thermometer

RECIPE PREPARATION

Line a rimmed baking sheet with parchment paper; lightly coat with nonstick spray. Dissolve saffron in rose water in a small bowl.

Bring sugar, corn syrup, honey, and 2 Tbsp. water to a boil in a medium saucepan fitted with candy thermometer over medium heat, stirring to dissolve sugar. Cook, swirling occasionally (do not stir once sugar is dissolved), until thermometer registers 290°, about 5 minutes. Mix in almonds, butter, and kosher salt and cook, stirring often, until almonds are golden, butter is absorbed, and thermometer registers 300°, about 2 minutes. Vigorously mix in baking soda, then rose water mixture (caramel will bubble at first but then look smooth and creamy). Immediately pour onto prepared baking sheet and spread out as thin as possible. Sprinkle pistachios, rose petals, and sea salt over brittle. Let cool, then break into bite-size pieces.

Do Ahead: Brittle can be made 1 week ahead. Store airtight at room temperature.

Nan–e Berenji Iranian Rice Cookies

Yield: makes About 90 Cookies

For the Syrup

3⁄4 cup sugar

1⁄4 tsp. rosewater

For the Cookies

3⁄4 tsp. sugar

1 egg yolk

1 cup rice flour

1⁄3 cup clarified butter or ghee

2 1⁄2 tbsp. canola oil

1⁄2 tsp. cardamom powder

1⁄4 cup syrup

1 tbsp. poppy seeds

Instructions

Make the syrup: Combine sugar and ¼ cup water in a 1-qt. saucepan over high; stir until sugar has dissolved, about 3 minutes. Remove from heat and add rosewater. Cool until ready to use.

Make the cookies: Heat oven to 350°. Combine sugar and yolk in a bowl and beat with a hand mixer until creamy; set aside. In another bowl, combine rice flour, clarified butter, oil, and cardamom; add yolk mixture and mix until evenly combined. Add syrup and mix until combined. Set aside to cool. Roll dough into ⅛ oz. balls, about ¾” thick, and place on parchment paper-lined baking sheets. Gently flatten each ball; using the grooved sides of a meat mallet (alternatively, use a fork), press grooves into cookies to create a pattern. Sprinkle with poppy seeds and bake, rotating halfway through, until cooked, about 10 minutes. Allow to cool on the baking sheets as cookies are quite delicate while hot.

Persian Almond Cake with Saffron and Rose Water

Ingredients

Canola oil, for greasing

2 cups (14 oz.) sugar

½ tsp. finely ground saffron

3 tbsp. rose water

9¼ cups (2 ¼ lb.) blanched almond flour, sifted

2 tbsp. finely chopped pistachios

1 tsp. freshly ground cardamom seeds

Instructions

Lightly grease a 9½x13-inch baking pan or rimmed baking sheet with oil, then line with parchment paper and lightly grease the paper.

In a small pot, bring the sugar and 1 cup water to a boil over medium-high heat. Remove from the heat, add the saffron and rose water, and stir well until the sugar has dissolved. Set aside to cool completely.

Transfer the syrup to a stand mixer fitted with the whisk attachment. Beat on high speed until it is foamy and thickened, about 3 minutes. Using a rubber spatula, gradually fold in the almond flour and mix until you have a thick, homogeneous paste. Transfer the paste to the prepared pan, place a sheet of greased parchment paper on top (oiled side down), and use your hands to flatten the paste. (It should be about 2 inches thick.) Using a rolling pin, flatten the paste further and even out the surface, then transfer to the fridge (still covered with parchment paper) for at least 24 hours or up to 3 days.

Oil a long knife, then cut the cake into 25 diamond-shaped pieces. In a small bowl, stir together the pistachios and cardamom, then garnish each diamond with a generous pinch of the pistachio mixture. Serve immediately, or transfer in a single layer to an airtight container or cover tightly with plastic wrap, refrigerate, and serve within 1 week.