{"id":146,"date":"2016-02-06T07:58:35","date_gmt":"2016-02-06T06:58:35","guid":{"rendered":"http:\/\/labsalliebe.com\/en\/?p=146"},"modified":"2026-03-24T10:29:45","modified_gmt":"2026-03-24T09:29:45","slug":"persian-rosette-pastry-nan-panjereeh","status":"publish","type":"post","link":"https:\/\/labsalliebe.com\/en\/persian-rosette-pastry-nan-panjereeh\/","title":{"rendered":"Persian Rosette Pastry – Nan Panjereeh"},"content":{"rendered":"

This crunchy Persian Rosette Pastry – Nan Panjereeh<\/p>\n

is served in Persia typically at<\/p>\n

Persian New Year (Norooz<\/a><\/strong>) or Ramadan.<\/p>\n

Watch my prep video on Instagram<\/a><\/strong><\/p>\n

<\/p>\n

\"Persische<\/a><\/p>\n

In scandinavia they like to eat this at Christmas time.<\/p>\n

To me they taste yummy through out the whole year.<\/p>\n

Now we have carnival and we like to eat deep-fried pastry in Germany.<\/p>\n

\"Persische<\/a><\/p>\n

For this recipe you need a special rosette iron<\/a>*<\/strong>,<\/p>\n

which you can purchase at a well assorted hardware shop or via Intenet.<\/p>\n

My\u00a0iron has three different designs.<\/p>\n

\"Persische<\/a><\/p>\n

\"Persische<\/a><\/p>\n

\"Persische<\/a><\/p>\n

I tried all three of them and my favorite is the first one above with the hearts.<\/p>\n

I even imagine they taste better.<\/p>\n

Hihi! A feast for the eyes.<\/p>\n

\"Persische<\/a><\/p>\n

DRY INGREDIENTS\u00a0<\/strong><\/h2>\n

Ingredients for the first bowl\u00a0<\/strong><\/h3>\n

1 Cup of sifted cake flour (rice flour)<\/p>\n

1 tsp ground cardamom<\/p>\n

1 tsp sugar<\/p>\n

1 tsp starch<\/p>\n

MOIST INGREDIENTS<\/h2>\n

Ingredients for the second bowl\u00a0<\/strong><\/h3>\n

1 Cup of milk (coconut-, oat- or almond milk)<\/p>\n

2 Eggs<\/p>\n

1 tsp rosewater<\/p>\n

1\/2 Vanillabean, scrape out the seeds<\/p>\n

4 Cups of vegetable oil (coconut oil) for baking<\/p>\n

powdered sugar for sprinkling<\/p>\n

\"Persische<\/a><\/p>\n

Preparation<\/strong><\/h2>\n

You need two bowls, one for the dry ingredients and one for the moist one.<\/p>\n

In the first bowl<\/strong><\/h2>\n

Sift the flour 3x times and<\/p>\n

mix with cardamom, sugar and starch.<\/p>\n

In the second bowl<\/strong><\/h2>\n

beat the eggs.<\/p>\n

Add milk, rose water and the seeds of the vanilla bean<\/p>\n

and mix well.<\/p>\n

Combine the Ingredients of the first bowl to the second<\/p>\n

until obtaining a homougenous batter.<\/p>\n

Is your batter\u00a0too firm add some milk.<\/p>\n

Is it too liquid add a little flour.<\/p>\n

In a small heavy saucepan fry the oil up to 365\u00b0F\/180\u00b0.<\/p>\n

The oil should not be overheated, but it has to be hot enough.<\/p>\n

First immerse the iron rosette with handle attached without batter\u00a0into the hot oil.<\/p>\n

Let it throughly heat up for about 2 minutes.<\/p>\n

Shake off excess oil and dip iron into the batter.<\/p>\n

This is really important:<\/p>\n

Please don’t cover the whole iron with the batter, otherwise it will stick <\/strong><\/p>\n

all over your iron and has no chance to slide out into the oil.\u00a0<\/strong><\/p>\n

Dip the iron into the batter to cover only up to 3\/4 of the sides<\/p>\n

and immerse in the hot oil.<\/p>\n

Now it’s getting\u00a0exciting \ud83d\ude42<\/p>\n

Watch the batter developing, WOW, this is so awesome :)))<\/p>\n

The rosettes will slide off your iron by themselves if you just shake it a little bit.<\/p>\n

Look at them swimming in the oil.<\/p>\n

As soon as they are golden brown fish them out with a flat ladle<\/p>\n

and leave them on paper towels to remove excess oil.<\/p>\n

Sprinkle the rosette with powdered sugar.<\/p>\n

BEFARMAYID!<\/p>\n

Susan<\/p>\n

The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you \u2665<\/span><\/p>\n

\"Persische<\/a><\/p>\n

They simply look fantastic and taste great.<\/p>\n

\"\"<\/a><\/p>\n

\"Persische<\/a><\/p>\n

The crunchy rosettes are ready to bite in.<\/p>\n

<\/div>
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\"Persian<\/div>\n\t\t
\n\t\t\t\t\t\t<\/g><\/svg><\/span> Print<\/a>\n\t\t<\/div>\n\t<\/div>\n\t

Persian Rosette Pastry \u2013 Nan Panjereeh<\/h2>\n\t
\n\t\t

This crunchy pastry is served in Persia typically at Persian New Year (Nouroz) or Ramadan.<\/p>\t<\/div>\n\t

\n\t\t\t\t\t
\n\t\t\t\t<\/g><\/svg><\/span> Course<\/span>\n\t\t\t\t\n\t\t\t\t\tafternoon tea, easy recipe, glutenfree, pastry, sweets\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t<\/g><\/svg><\/span> Cuisine<\/span>\n\t\t\t\t\n\t\t\t\t\tiran, iranian food, Persian, persian cuisine, Persian Food\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t<\/g><\/svg><\/span> Keyword<\/span>\n\t\t\t\t\n\t\t\t\t\tPersian Rosette Pastry \u2013 Nan Panjereeh\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
\n\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Prep Time<\/span> 10<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Cook Time<\/span> 15<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t
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\n\t\t\t<\/g><\/svg><\/span> Servings<\/span> 20<\/span> Pieces<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Author<\/span> Labsalliebe<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t
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Ingredients<\/h3>\n\t\t\t\t
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Ingredients for the first bowl <\/h4>\n\t\t\t\t\t\t