Kolompeh tastes great with a glass of Persian tea (chai).
Grind saffron finely in a mortar, pour 3 tablespoons of hot water over it and let it cool down covered.
Knead the vegetarian ghee with the flour and form a dough.
Mix yogurt with egg yolk, brewed saffron and baking powder in a bowl.
Add the dough to the mixture and knead well until your dough is very smooth.
Wrap the smooth dough in a beeswax cloth* instead of plastic wrap and refrigerate for at least 2 hours.
Preheat the oven to 160°.
Pit dates and mash with a fork or blend in a High-powered blender to a paste.
Grind walnuts in a blender until almost mushy.
Knead both paste and grind walnuts with the spices until your dough is smooth.
Remove dough from refrigerator and roll out on a floured work surface.
Using a large round cookie cutter, cut out circles ( 6 - 8 cm )place a tablespoon of date walnut filling in the center of each dough, leaving the edge free.
Top with another circle and stamp pattern into it with floured stamp.
Hold the cookie in your hand and press the overhanging edge of the dough with your thumb and palm until the dough is flat. Now fold in the edge piece by piece and press down.
Place cookies on a baking sheet, poke small holes in the center of the cookies with a toothpick to prevent them from rising during baking, and bake in a preheated oven for about 15-20 minutes.
Remove the kolompeh from the oven and garnish the center with chopped pistachios.
Cover the still warm kolompeh with a beeswax cloth so that they can cool down very slowly, avoid air contact as it will make your cookies dry.
Let them cool down at room temperature completely.
Properly stored in a tin, they will maintain best quality for about 6 weeks.