SAEDNEWS: Tabrizi Khagineh, an authentic and beloved dessert from Azerbaijan, is considered one of the most delicious traditional Iranian sweets. With its delicate texture, enchanting saffron aroma, and flavorful nuts, this delightful treat represents the rich culinary heritage and sweet traditions of the region.
According to the cooking section of Saed News, if you are planning to prepare Tabrizi Khagineh for a gathering, a party, or a large family, this recipe is adjusted with double the ingredients so you can make a larger amount of this fragrant and delicious dessert without any concern. However, if you are cooking for two people, simply reduce all the ingredients by half.
Eggs: 8
Yogurt (preferably sweet yogurt): 8 tablespoons
White flour: 8 tablespoons (add up to 2 more tablespoons if needed)
Baking powder: 2 teaspoons
Chopped walnuts: 12 whole walnuts (enough to feel the texture when eating)
Butter: 100 grams
Vanilla: 1 teaspoon
Brewed saffron: As desired (for a beautiful color)
Dried rose petal powder: As needed
Cinnamon powder: As needed
Cardamom powder: As needed
Water: 1 cup
Sugar: 2 cups
Rose water: 4 tablespoons
Cardamom powder: 1 teaspoon
First, place the water and sugar over low heat and stir until the sugar completely dissolves. Once dissolved, add the rose water and cardamom powder, and allow the syrup to thicken slightly. Then set it aside to cool.
In a large bowl, beat the eggs with a hand whisk until they are no longer lumpy. Add the vanilla and saffron. Then add the yogurt and mix well. Gradually add the sifted flour and baking powder until the batter becomes smooth and reaches a consistency similar to yogurt. If the batter is too thin, add a little more flour.
Melt the butter in a suitable-sized frying pan. Pour half of the egg mixture into the pan and cover it with a lid until it begins to set.
Spread the chopped walnuts along with rose petal powder, cinnamon, and cardamom over the partially cooked surface. Then pour the remaining batter over the filling layer, making sure the walnuts are completely covered.
Cover the pan and allow the Khagineh to become fully firm. Carefully flip it so the other side also becomes golden and slightly crisp. Finally, pour half of the cooled syrup over the Khagineh, cover the pan, and turn off the heat so the syrup can soak into the dessert.
Enjoy!
Place the Khagineh on a beautiful serving dish and serve it with the crispier side facing upward. You can decorate it with chopped pistachios or dried rose petals. This dessert is especially delightful when enjoyed with a cup of hot tea.
