Best 2 Khoshaf Dried Fruit And Nut Compote Iran Middle East Recipes
Khoshaf is a traditional Iranian and Middle Eastern dried fruit and nut compote served chilled as a dessert or refreshing drink. It is a popular dish during the holy month of Ramadan and is also served at Nowruz, the Iranian New Year. This sweet and tangy compote is made with a variety of dried fruits, including apricots, raisins, prunes, figs, and dates, as well as nuts like almonds, pistachios, and walnuts. The dried fruits and nuts are simmered in water with sugar and rose water until the fruits are plump and the syrup has thickened. Some variations of khoshaf may also include spices like cinnamon or cardamom. This article provides two recipes for khoshaf: a classic version and a vegan version made with maple syrup instead of sugar. Both recipes are easy to follow and make a delicious and refreshing treat.
Here are our top 2 tried and tested recipes!
KHOSHAF -- DRIED FRUIT AND NUT COMPOTE (IRAN -- MIDDLE EAST)
This recipe of soaked rather than stewed dried fruit was found in the 2002 cookbook, Mediterranean Street Food. Almost all of the long preparation time is the PASSIVE time needed for the fruits & nuts to soak.
Provided by Sydney Mike
Categories Sauces
Time 4h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Rinse raisins & dried apricot halves under cold water, then place in a bowl, cover with 1 quart of cold water & let soak 2-3 hours.
- Put nuts in a bowl & cover with boiling water & let soak 45 minutes to soften them & freshen their taste.
- Transfer fruit & its macerating liquid to a serving bowl, then add the sugar & orange blossom water. Stir until sugar is dissolved.
- Rinse & drain the nuts & add to the fruit, mixing well.
- Serve immediately or refrigerate.
KHOSHAF -- DRIED FRUIT AND NUT COMPOTE (IRAN -- MIDDLE EAST) RECIPE
Provided by BobLongo
Number Of Ingredients 8
Steps:
- Rinse raisins & dried apricot halves under cold water, then place in a bowl, cover with 1 quart of cold water & let soak 2-3 hours. Put nuts in a bowl & cover with boiling water & let soak 45 minutes to soften them & freshen their taste. Transfer fruit & its macerating liquid to a serving bowl, then add the sugar & orange blossom water. Stir until sugar is dissolved. Rinse & drain the nuts & add to the fruit, mixing well. Serve immediately or refrigerate.
Tips:
- Choose dried fruits that are plump and brightly colored. Avoid any that are shriveled or dull.
- If you are using a variety of dried fruits, be sure to cut them into similar-sized pieces so that they cook evenly.
- Use a heavy-bottomed pot to make the compote. This will help prevent the fruit from sticking to the bottom of the pot.
- Bring the compote to a boil, then reduce the heat to low and simmer for at least 30 minutes. This will allow the flavors to meld and the fruit to soften.
- Serve the compote warm or cold. It can be enjoyed on its own, or used as a topping for yogurt, ice cream, or pancakes.
Conclusion:
Khoshaf is a delicious and versatile dried fruit and nut compote that can be enjoyed in many different ways. It is a popular dish in Iran and the Middle East, and is often served during special occasions. The compote is easy to make and can be customized to your own taste. Whether you serve it warm or cold, as a dessert or a snack, khoshaf is sure to please everyone.
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