FOOD, Persian, PERSIAN FOOD, Recipes, YALDA
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Yakh dar Behesht-e Anar – Persian Pomegranate Granité یخ در بهشت انار

Yakh dar Behesht-e Anar - Persian Pomegranate Granité یخ در بهشت انار

Bastani Sonati or the traditional Faloodeh are most popular ice cream delights in Persia. Also Yakh dar Behesht-e Anar – Persian Pomegranate Granité یخ در بهشت انار is one of the most popular ice creams, especially in autumn. We love preparing it for Shab-e Yalda (winter solstice), which is the longest night of the year. Yakh means ice, and Behesht means heaven, so freely translated it means ice in heaven. My granité is a heavenly ice cream made with pomegranate juice, fresh mint, lemon, water and sugar. It is prepared without an ice cream maker, tastes sweet and sour at the same time, our absolute favorite flavor. We served it in a glass with a straw and spoon. An unique experience, as the crystalline in the ice cream melts softly on the tongue. Yakh dar Behesht is gluten-, fat- and dairy-free, so it’s perfect for people with allergies, vegetarians and vegans. Treat yourself with this ice-cold treat!

POMEGRANATE GRANITÉ FOR SHAB-E YALDA

This year Shab-e Yalda is over shadowed by the horrific happenings in Iran. Our young, and intelligent people are being killed and executed for wishing nothing but a Free Iran. By demonstrating, taking action, speaking out and sharing the news from social media, we managed to bring the world’s awareness to the horrific happenings. Sanctions against Iran became stricter, this time hitting not the people, but the government and some organizations. The assets of some individuals and organizations are frozen and they are banned from traveling.

Some political prisoners were set free as we keep mentioning their names in social media, and thus they get media attention. The morality police are said to be abolished, which still sounds somewhat unbelievable. The brutal actions of the Islamic regime against their nation and especially against women have made the UN Women’s Rights Committee exclude Iran. These are the first small steps, and more steps will be forthcoming if we are loud. In Iran, so many people are now taking to the streets to show their dissatisfaction with the regime. I prepared this recipe for my cooking event #kochenfueriran, where everyone can participate to bring attention to the injustices in Iran.

GRANITÉ DESSERT IDEA FOR CHRISTMAS

Yakh Dar Behesht is one of the oldest and most traditional desserts for hot summer days. It is originally from the city of Isfahan and is an authentic and delicious Iranian dessert. Depending on the season, it is prepared with different seasonal fruit juices. Faloodeh is also a semi-frozen ice cream and a legend says that it is the first ice cream from ancient Persia. At that time, fruit syrups (sharbats), rose water, wine and spices were easily mixed with snow and eaten.

The dessert is not only perfect for Shab-e Yalda, but it also is a perfect Christmas dessert. Besides, Yakh dar Behesht is also available in a traditional (Sonati) version, which is made of rice flour and starch. But Persian juice stores mostly sell this Yakh dar Behesht version. Other Persian ice cream variations are Faloodeh – semi-frozen dessert, Bastani – saffron ice cream, Ab Havij Bastani- carrot juice float, Ab Talebi – iced cantaloupe water and Majoon – date ice cream shake with nuts. Are you looking for oriental dessert ideas for Christmas, here I have some recipes for you.

GRANITÉ/GRANITA WORLDWIDE

Granité is also very popular in Italy, especially in Sicily. It is related to sorbet, which is from France, and the American ice cream slushie. Sorbet is the more elegant version of granité. Sorbet consists of water and is flavored with fruit juices and sweetened with sugar. On the other hand, a granité is made of fruit juices and sugar syrup. Crystallins are desired in a granité.

It can also be compared to an American slushie, slush ice cream, or slush puppies in Healthy. A kind of juice slushie in a much healthier version without artificial colors. In Spain, it is known as granizado or agualemon or agualimon, the original name for lemon granita. In Bulgaria it is called skrezhina (Скрежина). In Mexico, it is known as raspado, and many other countries also have this popular variation.

INGREDIENTS LEMON MINT SYRUP

800 g sugar*

400 ml water

zest of 3 organic lemons*

6 sprigs of fresh mint*

INGREDIENTS POMEGRANATE GRANITÉ

1,5 liter unsweetened pomegranate juice*

PREPARATION LEMON MINT SYRUP

Combine sugar, water, lemon zest and mint in a small saucepan and bring to a boil. Reduce heat and simmer for 2 minutes. Strain through a sieve, collecting the mint sprigs and lemon peel in the sieve. Pour the strained juice into a flat bowl and let it cool.

PREPARATION POMEGRANATE GRANITÉ

Once the lemon mint syrup is cooled, pour in the pomegranate juice and mix everything together very well. Place in the freezer. Every half hour, scrap the mixture with a fork. After 6 hours, the granité is ready.

SERVING

Serve the granité in pretty glasses and garnish with fresh pomegranate seeds and mint sprigs.

For the light will return, after the largest, darkest Night!

Susan

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 ♥

Yakh dar Behesht-e Anar – Persian Pomegranate Granité یخ در بهشت انار

Yakh dar Behesht is gluten-, fat- and dairy-free, so it’s perfect for people with allergies, vegetarians and vegans

Course Dessert, easy recipe, glutenfree, ice cream
Cuisine iran, iranian food, Isfahan cuisine, persian cuisine, Persian Food
Keyword Yakh dar Behesht-e Anar – Persian Pomegranate Granité یخ در بهشت انار
Prep Time 10 minutes
Servings 12 small glasses
Author Labsalliebe

Ingredients

INGREDIENTS LEMON MINT SYRUP

  • 800 g sugar
  • 400 ml water
  • 3 organic lemons zests of
  • 6 sprigs Mint fresh

INGREDIENTS POMEGRANATE GRANITÉ

  • 1,5 l unsweetend pomegranate juice

Instructions

PREPARATION LEMON MINT SYRUP

  1. Combine sugar, water, lemon zest and mint in a small saucepan and bring to a boil. Reduce heat and simmer for 2 minutes.

  2. Strain through a sieve, collecting the mint sprigs and lemon peel in the sieve.

  3. Pour the strained juice into a flat bowl and let it cool.

PREPARATION POMEGRANATE GRANITÉ

  1. Once the lemon mint syrup is cooled down, pour in the pomegranate juice and mix everything together very well.

  2. Place in the freezer.

  3. Every half hour, scrap the mixture with a fork.

  4. After 6 hours, the granité is ready.

SERVING

  1. Serve the granité in pretty glasses and garnish with fresh pomegranate seeds and mint sprigs.

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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