6 tbsp. jasmine rice
2 tbsp. unsalted butter
1⁄2 tsp. lightly crushed saffron
1⁄2 tsp. ground cardamom
6 cups milk
3 oz. jaggary or 6 tbsp. light brown sugar
1⁄4 cup slivered almonds, toasted
1⁄4 cup thinly sliced pistachios
Place rice in a fine strainer, and rinse under running water until water runs clear; drain thoroughly. Heat butter in a 10″ skillet over medium heat; add rice, saffron, and cardamom, and cook, stirring until lightly toasted, about 2 minutes. Add milk, and cook, stirring occasionally, until milk is reduced by half and rice is tender, about 1 hour and 20 minutes. Add jaggary, almonds, and half the pistachios, and cook, stirring, until sugar dissolves, about 2 minutes. Transfer to a serving bowl, and garnish with remaining pistachios before serving.
1/2 cup long grained rice (preferably Basmati)
2 cups water
4 cups full cream milk
1/2 cup sugar
1/2 teaspoon cardamom powder
1 pinch of saffron strands
1/4 cup unsalted almonds, chopped coarsely
1/4 cup pistachios, chopped coarsely
Wash and drain rice. Put it into a bowl and cover with water. Soak for 2 hours. Drain water away and grind the rice to a coarse paste in a blender or food processor (there should still be large pieces visible), about 10 to 12 one-second pulses.
Combine rice paste, milk, sugar, cardamom, and saffron into a heavy-bottomed saucepan and bring to a simmer over medium heat. Cook, stirring frequently until the rice is completely tender, about 25 minutes. Add half of almonds and pistachios to the mixture. Stir vigorously and turn off the heat. Allow the phirni to cool and serve in individual bowls garnished with the remaining almonds and pistachios.
1/2 cup pistachios
1/2 cup walnuts
1/2 cup almonds
1 lemon, zested
1/4 cup, plus 3 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon vanilla extract
2 boxes mini filo shells, 15 shells each
1/2 cup water 1/4 cup honey
Preheat oven to 350 degrees F.
Arrange the pistachios, walnuts, and almonds on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes. Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.
Place mini fillo shells in wells of 2 mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell. Bake until filling is hot, about 10 minutes.
Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes. Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon. Refrigerate at least 5 hours, or overnight.
1 cup butter or margarine
1 cup sugar
2 cups flour
1 teaspoon grated lime peel
1 cup natural California pistachios, chopped
1/4 cup butter or margarine
2 1/2 cups sifted powdered sugar
2 tablespoons milk
1/2 teaspoon grated lime peel
Cream butter and sugar; beat in egg. Stir in flour and lime peel; mix in pistachios. Refrigerate dough 1 hour.
Roll dough 1/4 inch thick; cut shapes with shamrock-shaped cookie cutter.* Place on ungreased baking sheet. Bake at 375 degrees F., 8 to 10 minutes or until lightly browned; cool.
Using a pastry tip or a paper cone pipe icing to outline cookies.
Beat 1/4 cup butter or margarine with 2 1/2 cups sifted powdered sugar, 2 tablespoons milk and 1/2 teaspoon grated lime peel until smooth. If frosting is too stiff, beat in a few drops more milk; if too soft, beat in more powdered sugar. Makes about 1 cup.
Note: if desired, make up an additional half-batch of icing, color it green using green food color and pipe with fine tip inside white icing outline.