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!
We made this as a group in our elementary History class and everyone loved it, kids and adults too! Very easy too...thanks!
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.
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.
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.i have made these at least a dozen times now and my mom bought some yazdi cakes from a Persian bakery and these are way better than the ones from the bakery,just follow the recipe and the outcome is delicious and worth the effort,I bake them a few minutes extra so they are nice and golden brown,just keep a close watch as every oven is different.definitely a keeper forever and ever:) thank you once again:):)oh and I did sprinkle saffron along with the pistachios.
Today is November 4th 2014 and I have made these muffins over and over again!everyone who eats them appreciates them,well worth the effort one puts in to make them.. Simply delicious,God bless you for sharing this excellent recipe:)made them for a charity this weekend:) and made them several times over ....delicious
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!
* 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
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $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.