Reshteh Khoshkar is a crispy sweet specialty from Gilan in northern Iran and prepared for sugar feast Eid al Fitr.
Place all ingredients in a blender, and blend roughly or finely according to taste. Set aside.
Make quick, swishing motions to mix the flour and fluff it.
Whisk the flour to mix and then whisk in all ingredients until smooth. If there are lumps in your dough, strain through a sieve, or the nozzles may clog. The batter should not be too runny or too firm, more like a pancake batter.
Let it stand for at least 1/2 hour.
Brush a coated pan with butter or oil and heat over medium heat. Once the pan is hot, scoop the batter into the mold with a scoop. Spread thin streams from the top to the bottom of the pan and then again from right to left. Its shape does not matter, as it may be oval, round, or square. The important thing is to create a thin, net-like dough with quite a few holes.
Bake the dough lightly on this side so it is firm and holds together but is still shapeable.
Remove from the pan and fold the sides to the center, fill with the stuffing, fold into a packet, and press the sides firmly.
Brush the pan with butter or oil, and repeat until finished.
Heat the pan with oil and fry the Reshteh Koshkar on both sides until golden. Place on a plate lined with a kitchen towel.
Place on a plate lined with a kitchen towel.
Bring water and sugar to a boil and simmer for 5 – 10 minutes until syrupy.
In the meantime, grind the saffron in a mortar.
Add saffron and rose water at the end.
Place the Reshteh Khoshkar in a flat container and drizzle with the syrup. The holes in the dough will allow the syrup to infuse the sweet dumpling.
Top with the walnuts or pistachios and serve with a cup of hot Persian tea.
You can freeze it after filling it, take it out when needed, and fry it in a pan while still frozen.