Reshteh Khoshkar is a crispy, delicate Persian dessert from Gilan province, made with a thin batter piped into intricate patterns, filled with spiced walnut sugar, and deep-fried until golden. This regional specialty is a popular treat during Ramadan and pairs perfectly with Persian tea.
Reshteh Khoshkar is a traditional dessert from Gilan province, in northern Iran, where it has been a local delicacy for centuries. Originally, it was handmade by artisans who specialized in piping intricate designs onto hot griddles, creating the lace-like pastry that makes this dessert unique.
This crispy, nutty, and aromatic dessert is especially popular during Ramadan, as it provides energy and natural sweetness after fasting. The combination of walnuts, cinnamon, and saffron syrup reflects Persian culinary traditions of balancing warm, fragrant flavors.
Today, Reshteh Khoshkar remains a cherished regional specialty of Rasht and Lahijan, prepared fresh in local bakeries and homes. It is often enjoyed with Persian tea, making it a perfect companion for festive occasions and family gatherings.
Ingredients
For the Batter (Reshteh):
1 cup rice flour
1 ¼ cups water
1 tbsp all-purpose flour
1 tbsp rosewater
½ tsp ground cinnamon
½ tsp ground cardamom
For the Filling:
1 cup walnuts, finely ground
½ cup sugar
½ tsp ground cinnamon
½ tsp ground cardamom
1 tbsp rosewater
For Frying & Syrup:
1 cup sugar
½ cup water
1 tbsp rosewater
¼ tsp ground saffron (dissolved in 1 tbsp hot water)
1 cup vegetable oil (for frying)
Directions
Make the Batter:
In a mixing bowl, whisk together rice flour, all-purpose flour, water, rosewater, cinnamon, and cardamom until smooth. The batter should be thin and runny, similar to pancake batter. Let it rest for 15 minutes.
Prepare the Filling:
In a separate bowl, mix ground walnuts, sugar, cinnamon, cardamom, and rosewater. Stir well until the mixture forms a crumbly, aromatic filling.
Make the Syrup:
In a small saucepan, heat sugar and water over medium heat, stirring until dissolved. Add rosewater and saffron, then simmer for 5 minutes until slightly thickened. Remove from heat and set aside.
Pipe & Cook the Reshteh:
Heat a nonstick pan over medium heat. Pour the batter into a squeeze bottle or piping bag. Pipe intricate, lacy designs (about 10 cm wide) onto the pan and cook for 1-2 minutes, until the batter sets. Remove from the pan and repeat for all batter.
Fill & Roll the Reshteh:
Place 1 tbsp of walnut filling on one end of each cooked reshteh sheet. Roll it tightly like a spring roll and press the edges to seal.
Fry the Reshteh Khoshkar:
Heat vegetable oil in a pan over medium-high heat. Fry each rolled reshteh until golden and crispy (about 2-3 minutes per side).Drain excess oil on a paper towel.
Coat in Syrup & Serve:
Dip the fried rolls into the warm saffron syrup, coating evenly. Let them absorb the syrup for 1-2 minutes, then serve warm.
