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  • Chocolate, Chilli & Cardamom Cake

    I made this beautiful Chilli Chocolate & Cardamom cake on the 1st of March, being a wonderfully crisp spring day, what better way to get ready for preparing for the Iranian / Persian New Year, so here you have it, my Chilli Chocolate & Cardamom cake! I’ve been thinking about making this cake for ages and it tastes better than I thought it would. The depth of the dark chocolate comes through with hints of cardamom, but it’s that special tingle you get from the chilli dancing in your mouth that takes it to a totally new level of cake experience. Ingredients For the chocolate cake 1 cup self-raising flour 3 egg whites 1 whole egg 1/2 cup caster sugar 1/4 tsp vanilla essence 1tsp baking powder 1/4 cup oil 1 tsp cardamom pinch of chilli powder For the chocolate mousse filling 1 slab dark chocolate (65%) 3 egg whites beaten stiff 1/2 tsp cardamom pinch of chilli powder For the decoration 1 tbsp coco powder 1 tbsp icing sugar few strands of gold leaf Method For the cake Step 1 In a bowl whisk the egg whites until stiff, set aside In a separate bowl mix the rest of the cake ingredients Step 2 Fold the egg whites 3 spoons a time to the cake mixture Place the cake mixture into a well greased cake tin Bake for 30 minutes at 180 degrees. Step 3 Place the cake mixture into a well greased cake tin and bake for 30 minutes at 180 degrees. Once baked remove from the oven and allow to cool Cut the cake length ways in half (for spreading the mousse) For the chocolate chilli & cardamom mousse Step 1 In a separate bowl whisk the egg whites While whisking add the cardamom and chilli powder Allow the egg whites to form stiff peaks Set aside Step 2 Fill a saucepan a quarter full with water over medium heat Place a bowl over it so that the bowl sits neatly on the saucepan Break the chocolate into small pieces into the bowl Allow the chocolate to melt slowly Once melted remove from the heat and set aside for a few minutes Step 3 Gently fold the chocolate into the egg whites, a batch at a time Place in the fridge and allow to cool for 2 hours (the longer the better) Putting it all together Spread all the mousse over half of the cake Place the other half back on top Dust icing sugar and coco powder over the cake (optional) Add the gold leaf in the centre (optional) This is an absolutely divine cake. My minime had two slices! As for me. . .  well who’s counting 😉 #Chilli #Chocolate #Dessert #Cardamom

  • Persian Saffron Love Pancakes

    A kiss from Persia. I made these pancakes especially for Valentines, it's one I've made before, but not blogged about. My love for everything Persian has touched the glorious pancake, and what a pancake this is! I promise, you won't be disappointed. It is sunshine on a plate caressed with a silky smooth and velvety rosewater and cream syrup. There are layers of sprinkled pistachio, almond and rose petal garnish that give it a semi crunch against the fluffiness of the blissful saffron love pancake, pulling all the mystic flavours of Iran on a plate. I've made sure that the saffron love pancakes are not overly sweet, as the rosewater and cream syrup is sublime, balancing both the sweetness and flavour of the saffron from the pancake and the rosewater in the syrup. Go to my YouTube Channel at LK Bonabi to see how I make Persian Love Pancake. Don't forget to subscribe to see more videos as I add them! Ingredients For the Persian love pancake 1 cup self-raising flour 1 tsp baking powder 2 medium sized egg 1 cup whole milk 1/8 cup single cream 1/4 cup caster sugar 1/8 cup oil 1/4 tsp vanilla extract 1/4 tsp ground saffron For the rosewater & cream syrup 1/2 cup water 2 tsp rose water 1/4 cup granulated sugar 1tbsp single cream 1/4 tsp ground cardamom For the garnish between and over the love pancakes 1 tbsp ground pistachio slivers 1tbsp ground almond slivers 1/2 tbsp crushed rose petals 1tbsp granulated sugar 1/4 tsp cardamom Method Step 1 Separate the egg whites from the egg yolk Place the egg yolk in a large bowl Add the caster sugar, saffron, vanilla extract, baking powder, cream, oil and milk Whisk with until smooth Gradually add the flour and continue to whisk until you get a silky smooth saffron yellow batter (if your batter has lumps sieve the batter to remove them) Step 2 In a separate bowl add the egg whites Whisk the egg white until stiff and form peaks Step 3 Gradually fold the egg whites into the saffron batter a couple of spoonful's at a time Step 4 Place the frying pan on low heat and allow to warm up Pour a ladle of the batter into the frying pan and allow the pancake to form small holes on top. This is an indication that your pancake is ready to turn over. Once ready, turn your pancake over and allow 2 minutes on this side, or until you see your pancake has a light brown tinge to it. Remove from the pan Sprinkle the ground pistachio and almond garnish on top of the first pancake Repeat the above steps until you've made all your Persian saffron love pancakes in beautiful layers For the garnish between and over the love pancakes Step 1 In a grinder grind the pistachios, almonds, granulated sugar and rose petals. I've kept them slightly coarse as I love the smooth and crunchy combination For the rosewater & cream syrup Step 1 Add the sugar, rosewater and cardamom to a small saucepan Add the water and allow to boil for 5 minutes until a semi thick syrup forms Remove from the heat Add the cream and mix thoroughly and set aside Enjoy this beautiful pancake with Persian saffron tea, for yourself or with your loved one. Happy eating. Noosh-e-jaan 😃

  • Baked Salmon infused with Saffron

    A healthy, light and easy dish to make with a few simple ingredients. A no fuss, no mess meal that can be eaten with or without the barberry rice, but as I love barberry rice I have to admit they both balance and complement each other perfectly. The pan fried garlic is also quick and turns the strong smell and taste of the garlic into a crispy on the outside and soft and sweet on the inside surprise. The saffron definitely plays king here and dampens the strong smell of the salmon and the glistening barberries adorn and crown it. Subscribe to my YouTube channel LK Bonabi to be alerted to videos of my recipes. Ingredients For the fish Half of a whole salmon filleted length ways (minus the head) 1/4 tsp coarse ground black pepper 1/4 tsp salt 1/4 tsp ground saffron diluted in 1/4 cup boiling water 2 tbsp olive oil 1/2 cup water 2 cloves whole garlic For the rice See recipe for Barberry rice with Crispy Base - Zereshk Polo ba Tahdig For the garnish 1/2 cup dry barberry (washed thoroughly to remove grit) 1 tbsp white granulated sugar 1 tbsp diluted saffron 1tbsp dry dill Method Step 1 Drizzle 1 tbsp olive oil in a roasting tin Wash the salmon and place in the roasting tin Sprinkle the salt and pepper Brush the top of the salmon with 1 tbsp on olive oil Step 2 Brush the salmon with the diluted saffron Pour any of the remaining diluted saffron over the salmon Add 1/2 cup of warm water to the roasting tin - take care not to pour over the salmon Step 3 Allow the salmon to rest for 15 mins in the fridge Pre-heat the oven at 200°C or Gas Mark 6 Step 4 Place the salmon in the oven for 30 minutes (this depends on the size of the salmon) Switch the oven off and allow the salmon to rest for 5/10 mins in the oven Step 5 Pan the garlic in 1/4 cup of oil until lightly brown, place next to the salmon Remove the garlic from the pan Add the barberries, sugar and saffron and fry for 1 minute For the garnish Remove the salmon from the oven and garnish with the fried barberries and sprinkle with dill Place the garlic next to the salmon Serve with Barberry rice sprinkled with dill. Note: you can layer the rice with dill when steaming if you want or just sprinkle over the rice and fish. Enjoy. Noosh-e-Jaan :)

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  • Persian Sugar 'N' Spice | Culinary Pleasures of a Foodie | Home

    Rated Top 100 UK Food Blogger Culinary Pleasures of a Foodie LK Bonabi Dec 31, 2020 2 min Persian Cream Puffs - Naan Khamei Naan Khamei. A delightfully light and airy cream in a crisp choux pastry, dusted with ground pistachios, rose petals and icing. 98 views Write a comment 4 LK Bonabi Dec 31, 2020 2 min Stuffed Roast Chicken & Sour Cherry Stew I've given my roast chicken a Persian twist! and stuffed it with spiced rice, pistachios and a table spoon of the sour cherry stew. 84 views Write a comment 5 LK Bonabi Dec 30, 2020 3 min Roast Lamb and Carrot Pilaf A dish fit for a King, Persian Roast Lamb and Carrot Pilaf - Havij Polo Ba Raan-e-Goosfand 181 views Write a comment 4 LK Bonabi Dec 25, 2020 2 min Sweet Milk Coated Bread A scrumptious and very soft Persian bread called Naan-e-Shirmal - Sweet Milk Coated Bread 197 views Write a comment 3 LK Bonabi Dec 24, 2020 3 min Christmas Persian Roast Lamb Persian Roast Lamb for Christmas with blissful herb rice 390 views Write a comment 5 LK Bonabi Dec 23, 2020 2 min Christmas Persian Orange Glazed Chicken and Festive Persian Rice Christmas Persian Orange Glazed Chicken and Festive Persian Rice 94 views Write a comment 4 All Posts MADE BY LENA WITH LOVE About Me Contact MY COOKBOOK Available at: Coming soon ...

  • Persian Sugar 'N' Spice | Culinary Pleasures of a Foodie | About

    ABOUT ABOUT ME Lena K Bonabi. Blogger, Taste-maker I love cooking, baking, eating and testing, making a mess and trying again and again to perfect a dish, whether it be savoury or sweet! ​ I take immense pleasure in sharing what I make, recreating the nostalgic tastes I've grown up with. ​ I hope you'll enjoy the recipes both Persian and Fusion. ​ I'd love to hear from you and how you get on making them. CONTACT ME Enter Your Name Enter Your Email Enter Your Message Submit Thanks for submitting!

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