Reshteh Khoshkar

Hello there lovely readers and happy Australia Day!! I hope 2017 has been good to you thus far, thought I’d start my first post of the year with something sweet 🙂

I know I say this a lot, but this delectable dessert is actually one of my faves…it’s up there with Baghlava. I love it because it’s got everything you ever want in a dessert; it’s sweet, sticky and crispy. It originates from the Gilan provence in the north of Iran…like most good things 😉

The name of this dessert is comprised of two parts; one is called”Reshteh” and one is “Khoshkar” .They are traditionally served together with black tea. Essentially they are both made the same way, only difference is that “Khoshkar” has a walnut, nutmeg filling whilst “Reshteh” is just a plain Jane!

There’s very few ingredients needed to make this awesome dessert however the technique involved can be a tad fiddly. For this reason people usually buy it pre-made in the bazars and fry it at home. That’s right, it’s a fried dessert!

This heavenly dessert has three separate stages and to make it at home from scratch one must first prepare the batter. It’s actually very simple, the batter is even parts rice flour and water mixed together until an even smooth consistency is formed.

Hot tip:more rice flour can be added if mixture is too runny, however beware to not let it get too gluggy

Once the ideal batter consistency is reached, using a ladle the batter is transferred into a special utensil that I shall refer to as a doovalacky because I don’t what it’s called! Using this doovalacky the batter is poured onto a hot surface that has been brushed with egg yolk. The reason why egg yolk is used rather than oil at this stage is so the dessert won’t become too oily later on as it’s fried and also to allow the batter to be lifted off the pan easily.


Here’s an image of the preparation of parcels with the doovalacky, image courtesy of Google


And our home-made version

As you can see from the picture above, the doovalacky creates a lattice structure that can then be folded into parcels.The parcels that have no filling in them are the Reshteh and the ones with filling (ground walnut,sugar and nutmeg) are the Khoshkar. Might I add that Khoshkar is the bomb!! Just FYI 🙂

The second step of the preparation is to fry these lattice parcels until they are golden. During this stage in a separate pot a syrup is also made. The syrup is simply ; water, sugar and rose water heated to a boil. Once the Syrup is boiled, it can be taken off the heat and the fried parcels can then be dunked and soaked in it. This is the third and final step, it’s then served with black tea. This is the perfect marriage of flavours; the bitterness of the tea cuts through the sweetness of the dessert creating a perfect, balanced treat which is rather morish…just beware not too over-indulge!


Reshte Khoshkar served traditionally with tea in a “shasti” (name of the glass which translates to “thumb size”). The logo on the Shasti is of Nassereddin Shah; King of the Qajar dynasty

In Gilan provence, Reshteh Khoshkar is very popular in the month of Ramadan. This dessert like Halva is very rich and sweet so people tend to eat it for “Sahari”; during Ramadan this is the meal eaten before the commencement of the fast which is right before sunrise. This apparently helps people feel full for longer during the fast even though it’s not low GI…but hey, who am I to argue with tradition!

Hope you guys enjoyed my first post of the year, please stay tuned for more yumminess in 2017. As always your continuous support is much appreciated. Till next time Xx