Cinnamon smells like Christmas. Rosewater carries you straight to the Middle East. And then there is pomegranate. Its deep ruby juice shines like liquid light. To me, it has always felt festive. Maybe because pomegranates symbolize luck and new beginnings in so many cultures. Or maybe because they always remind me of the longest night of the year: Shab-e Yalda.

On Yalda Night, pomegranate takes center stage at our table. Fresh, juicy, symbolic – it’s everywhere and here I have a lot of Must-Eat recipes. And this year, my Baslogh Anar – Pomegranate & Pistachio Jelly Confection fits the occasion perfectly. Soft, jelly-like, gently sweet with a pleasant tang. Similar to Turkish Delight, but with a distinctly Persian soul and an extra touch of pomegranate magic.

Here’s a little secret: With this recipe, I’m opening Door No. 15 of the Xmas Boom Advent Calendar. That’s where Christmas and Yalda meet. Candlelight, winter coziness, sweet treats – blended with oriental colors, stories, and traditions. Two festivals of light, warmth, and togetherness.

Watch my prepvideo on Instagram

BASLOGH ANAR VS. TURKISH DELIGHT (LOKUM)

Baslogh Anar and Turkish Delight (Lokum) are close cousins. Both are soft, jelly-like, and sweet. Turkish Delight is usually cut into neat cubes, while traditional Persian Baslogh is often shaped into rounds. Fruity versions like pomegranate Baslogh, however, are also cut into cubes – just like in this recipe.

In Turkey, Lokum is often served with coffee. In Iran, Baslogh belongs to tea gatherings and welcoming guests. If you’re looking for an oriental sweet that works beautifully for both Christmas and Yalda, Baslogh Anar is the perfect bridge between cultures.

THE STORY OF BASLOGH

Baslogh is a traditional Persian confection from regions such as Maragheh, Malayer, Saveh, and Arak. It’s one of Iran’s oldest and most charming sweets. Historically, Baslogh was prepared in December so it would be ready in time for Norooz, the Persian New Year.

The process took patience. Almonds or apricot kernels were blanched, threaded onto strings, and dried. Grape molasses (called doshab) was slowly cooked, mixed with starch, and the nut-filled strings were dipped again and again to build up layers. Afterward, the sweets rested in wooden boxes, where they gently crystallized and developed their signature bite.

Another variation, called Sujuk, is shaped into small balls filled with walnuts and matured in clay pots. Baslogh is more than a dessert – it represents craftsmanship, patience, and celebration. At Nowruz, these colorful jelly sweets shine on café plates and in confectionery windows all across Iran.

YALDA & CHRISTMAS – TWO CELEBRATIONS, ONE FEELING

As December nights grow longer and candles are lit earlier, two celebrations naturally meet. Christmas fills the dark season with warmth, stories, and togetherness. Shab-e Yalda, the Persian winter solstice celebration, marks the return of light after the longest night – with pomegranates, nuts, poetry by Hafez, and long conversations.

Both celebrate hope. Both celebrate connection. Only the flavors differ. That’s why I love this Pomegranate & Pistachio Jelly Confection so much. It brings two cultures together in the most natural way. It tastes like winter, light, and new beginnings – a small, sweet bridge between pine-scented Christmas and glowing pomegranate traditions.

BASLOGH ANAR FOR YALDA NIGHT

Yalda falls on Sunday, December 21st this year. Baslogh Anar is the perfect dessert for the occasion. Sweet and tangy pomegranate, crunchy pistachios, and that glowing red color – as if light itself were preserved in a sweet. In Iran, this confection is often served on Yalda Night because it celebrates light, even when darkness is at its deepest.

XMAS BOOM ADVENT CALENDER

The Xmas Boom Advent Calendar is a special Christmas project where 24 bloggers open one door each day throughout December. Behind every door you’ll find a new idea, a recipe, or a little seasonal inspiration. I’m happy to be part of this project again this year – I’ve joined several times before.

Today, I’m opening Door No. 15, and I’m excited to share my Baslogh Anar with you. Yesterday, Janke from Janke’s Seelenschmaus opened her door with a kitchen gift: crunchy nut granola. Tomorrow, Jana from Nom Noms food will reveal her door with a crispy and creamy vanilla crescent tiramisu with cinnamon cream – a dessert in a jar. Be sure to check out the other participants too, it’s so worth it! So many beautiful ideas that make the Christmas season even more magical. Make sure to visit the other bloggers too – there are so many beautiful and creative ideas waiting behind the other doors.

1. Dezember | Lebkuchennest Nussbutter Cookies

2. Dezember | Meine Torteria Zimt-Cheesecake

3. Dezember | Kuechenchaotin Bruschetta Weihnachtskranz

4. Dezember | whatinaloves Mini Panettone

5. Dezember | ELBCUISINE Weihnachtlicher Grünkohlsalat

6. Dezember | 1x umrühren bitte aka kochtopf Zweierlei Schoko-Spekulatius-Turrón

7. Dezember | Das Knusperstübchen Spekulatius-Käsekuchen mit Punschkern

8. Dezember | Zimtkeks und Apfeltarte Fruchtige Cranberry-Orangen-Kekse

9. Dezember | feiertaeglich Saftiger Lebkuchen-Gugelhupf mit Zuckerguss

10. Dezember | Homemade & baked Vanillekipferl Dessert mit Cranberries

11. Dezember | deichmadame Bratapfelkuchen mit Mandelstreuseln

12. Dezember | SavoryLens Selbstgemachte Baumstriezel wie vom Weihnachtsmarkt

13. Dezember | Wienerbroed Saffranspannkakor

14. Dezember | Jankes Seelenschmaus Nuss Granola

15. Dezember | Labsalliebe Baslogh Anar – Granatapfel-Pistazien Gelee-Konfekt

16. Dezember | Nom Noms food Knusprig-cremiges Vanillekipferl-Tiramisu mit Zimt-Creme – Dessert im Glas

17. Dezember | La Torta di Julia Winterlicher Käsekuchen

18. Dezember | was eigenes Zitronen-Mohn-Plätzchen – knusprig, frisch & unglaublich einfach

19. Dezember | Sabrina Sue Mini Quiche Cups

20. Dezember | Kleid und Kuchen Spekulatius-Tiramisu

21. Dezember | Pottlecker Rotkohlaufstrich mit Feta und Walnüssen

22. Dezember | Kuechendeern Joghurtbombe mit Waldbeeren

23. Dezember | Glasgeflüster Candy Cane Likör

24. Dezember | Kathyloves Lebkuchen Cupcakes

 

INGREDIENTS BASLOGH ANAR

INGREDIENTS SUGAR SYRUP

400 g (2 cups) sugar

225 ml (1 cup) water

2 tbsp fresh lemon juice

3 small strips lemon peel

INGREDIENTS BASLOGH ANAR

350 ml (1½ cups) fresh pomegranate juice

65 g (½ cup) cornstarch or wheat starch

Juice of ½ lemon

80 g (½ cup) pistachios

INGREDIENTS FOR COATING

25 g cornstarch + 25 g powdered sugar or

Unsweetened coconut flakes

HOW TO MAKE BASLOGH ANAR

PREPARE THE SYRUP 
Simmer sugar, water, lemon juice, and peel at 105–110°C (220–230°F) for about 25 minutes.

MAKE THE BASLOGH 
Juice the pomegranates. Whisk starch with pomegranate and lemon juice in a pot. Heat gently. Once it thickens, slowly add the syrup, stirring constantly to prevent sticking.

Simmer on low heat for 25–30 minutes until glossy and translucent. Stir in pistachios at the end.

Pour into a dish dusted with starch-sugar or coconut. Dust the top, cover with parchment, cool at room temperature, then refrigerate overnight.

The next day, loosen the sides, turn out, and cut into cubes.

Store airtight in a cool place. Keeps for up to one month.

Befarmayid

Susan

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Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag#labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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