Recipe by shahrzad
"A recipe passed to me from my great-grandmother, these cakes are light and not too sweet. The cardamom and rosewater give it a distinctive Persian flavor. These are best served with hot tea or coffee."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/4 cups
1 1/2 cups
1 1/2 teaspoons
blanched slivered almonds
1 1/2 tablespoons
chopped pistachio nuts
These are great! I would have given them a 4.5 if possible. They are very rich and would probably be better in smaller portions. Making them in Madeleine pans would be fabulous. Or you could just reduce the butter. Here's what I did: I HALVED the recipe, didn't heat the eggs and sugar in a double boiler (too lazy), used 1/2t cardamon, didn't add pistachios (didn't have any), and added 2T more sugar. I think the recipe probably doesn't need more sugar, but in the future I would reduce the butter and make the cakes in Madeleine tins.
I made a no nuts version and substituted vanilla flavored yogurt for the plain. They came out great. I will make them again. They were not hard to make either.
I made this cake and it tastes amazing!!!! I had gotten the recipe for this cake in the past and it never tasted the same. I think the fact that this recipe has yogurt instead of milk and has rose water makes it so good! I absolutely loved it! Thank you!
I usually use 1 1/2 cup AP flour and 1/2 cup rice flour. It just gives it a depth of flavor that you can otherwise only get when buying these from the city of Yazd itself. I don't do the whole eggs and sugar over heat thing either but I make sure that my eggs are room-temperature.
We made this as a group in our elementary History class and everyone loved it, kids and adults too! Very easy too...thanks!
I used Greek yogurt and this recipe was delicious. I didn't get the whole effect since I left out the rose water... don't own any.
I was a little worried that it wasn't going to go right because the egg and sugar part didn't come out correctly and I used self-rising gluten free flour. But they were absolutely delicious and my roommate who doesn't like stuff she doesn't know loved them. I would suggest anyone to make this!
This are the best muffins I have made,please do follow the recipe,I made half and they turned out delicious.
I am from Yazd and this recipe is the closest anyone can get,thank you so much for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 126
Check out time-saving recipes, because any night’s a good night to grill.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Watch three fun ways to decorate an Easter cake.
See how to make individual chocolate cakes with an amaretto center.
Transform chocolate cupcakes into spooky mummy faces.