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Mesghati is one of the delicious and traditional Iranian desserts, originally from Fars province. For this reason, it is also known as Shirazi Mesghati. This sweet treat is a type of halva and is highly popular—once you make it at home, it’s hard to resist. Here’s a step-by-step guide to making Mesghati using starch.
Ingredient | Amount |
|---|---|
Starch | 1 cup |
Water | 7 cups |
Sugar | 2 cups |
Butter or oil | 1/3 cup |
Almond and pistachio slivers | As needed |
Cardamom pods | 3 pods |
Brewed saffron | 1/3 cup |
Rosewater | 4 tablespoons |
Step 1:
Place 1 cup of starch in a suitable bowl. Add cold water to the starch and stir. Let it soak.
Step 2:
After the starch and water are combined, strain the mixture through a fine sieve.
Step 3:
Pour the strained starch into a pan over medium heat. Stir constantly until it comes to a boil.
Step 4:
Once boiling, add 2 cups of sugar and stir until it partially dissolves.
Step 5:
Add butter (or oil) and mix well.
Step 6:
Gradually add the brewed saffron to the mixture while stirring, until the Mesghati takes on a saffron color. Continue stirring until the consistency is thicker than traditional Persian pudding (fereni). Be careful not to let it burn at the bottom.
Step 7:
When the mixture is thick enough, add rosewater and 3 cardamom pods.
Step 8:
Prepare a rectangular dish and grease the bottom and sides with a cooking brush.
Step 9:
Pour the prepared mixture into the dish, leveling it evenly.
Step 10:
Sprinkle almond and pistachio slivers on top as desired. Set aside to cool.
Step 11:
Once cooled, refrigerate for about 4 hours to allow it to fully set.
Step 12:
Cut the Mesghati into elongated diamond shapes and serve.
Use a wet knife to loosen the edges from the dish before cutting and let it sit at room temperature briefly.
Some people steam the Mesghati at the end of cooking to enhance texture.
If it hasn’t thickened properly, it may release water in the fridge.
Ready Mesghati should hold its shape when scooped with a spoon.
Powdered starch is not suitable for this recipe.
Cooking should be done over low heat and take about 3 hours to reach the right consistency. High heat can leave a raw starch taste.
Soaking the starch beforehand reduces sourness.
Mesghati can be stored in the fridge for up to 3 months.
Serving Suggestion:
Shirazi Mesghati can be served as a dessert for 4 people. Cooking and setting time is approximately 4 hours.
