Desserts For Iftar

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Usually; the ones who have fast, after Ishaa prayer (the prayer of nightfall) recite the following dua.a (prayer):

In the name of Allah,

O. Allah, we fast, and with food,

Thou give us break the fast,

An obligation we fulfill,

and Thou art Hearer, knower..

And then; they break their fast with lawful (Halal) and pure foods. They preferably eat one of these foods at first, which as fallows: Date, Boiled water, Tea, Halva (an Iranian dessert), Naabat (sugar candy), or Milk.

Also; there are different recipes in the Iranian Iftar ceremony, including:

Halva, Ranginak, Fereni, Sholeh Zard, Shir Berenj, Masgati, Zoolbia, Baamieh, Kachee,Yakh dar Behesht, Ash Sholeh Qalamkar, Ash Resteh, and Ash joe.

Now please attend us in this ceremony:

Aash-e Sholeh-Ghalamkar


( servings 4)

herbs: parsley, dill, coriander, spinach, spring-onion ends (in equal amounts), 500 grams

rice, 100 grams (1/2 cup)

chick-peas, black-eye beans & lentils ( in equal amounts), 450 grams

beef or lamb, 500 grams

fried onions, 5 spoons

turmeric, 1/2 teaspoon

cooking oil


black pepper


Soak peas, beans and lentils in water for 4-5 hours. Cut meat into small pieces. Add peas, beans, lentils, turmeric, salt, pepper, meat and hot water, and cook over low heat. Wash rice and add to the Aash. Cook for another 20-30 minutes.

Wash herbs and chop finely. Add to Aash and stirring frequently. Add more hot water during cooking if necessary. For cooking well, medium heat is necessary.

Aash-e Reshteh


( servings 4)

reshteh, 400 grams

herbs (parsley, spinach, dill, coriander, and spring-onion ends, in equal amounts), 1 kg

chick-peas, black-eye beans & lentils ( in equal amounts), 450 grams

dried mint, 4 spoons

fried onions, 4 spoons

kashk (whey), two glasses (1/2 liter)

flour, 2 spoons

cooking oil


black pepper


Soak chick-peas, black-eye beans, and lentils in warm water for about two hours. Then, add chick-peas, black-eye beans, lentils, salt, and pepper to half of fried onions. Add 2-3 glasses of hot water and cook over medium heat.

Wash and finely chop the herbs. Add to the mix, and continue cooking over medium heat for about 15 minutes. Dissolve flour in a glass of cold water, add in, and mix well. Add reshteh and cook over low heat for 10-15 minutes. Strands of reshteh should remain intact and uncut. Remove the mix from heat, and pour kashk (whey) evenly over it. Add fried onions on top.

Fry dried mint in oil for a few minutes and add it on top of Aash-e Reshteh and serve it .



( servings 4)

milk, 1/2 litre

rice flour, 50 grams (2 spoonful)

sugar, 100 grams (4 spoonful)

rosewater, 2 spoonfuls


Dissolve rice flour in milk. Add sugar and rosewater. Stir regularly over medium heat until it comes to slow boil and thickens. Serve cold.



( servings 4)

wheat flour, 500 grams

pitted dates, 500 grams

fine sugar, 125 grams

walnuts, 125 grams

cinnamon, one spoon

cardamom, 1/2 spoon

cooking oil, 300 grams

ground pistachio, one spoon


Heat oil in a pan until hot. Pour in wheat flour and turn down the heat. Stir frequently until flour turns golden. Remove from heat and let cool slightly. Add fine sugar, cinnamon and cardamom to flour and mix well.

Pour half of the flour-mix in a flat dish and flatten the surface with the back of a spoon. Insert a piece of walnut inside each date and place the dates on the flour-mix. Cover the dates with the rest of the flour-mix and again flatten the surface with the back of a spoon. Sprinkle ground pistachios on top. Cut into diamond-shaped pieces and serve.

Sheer Berenj


( servings 4)

Rice, 200 grams

Sugar orJam ( for serving)

Rosewater, 1/2 cup

Milk, 2 litres


Wash rice well, then drain the water. Add two glasses of water to rice and cook until rice slightly softens. Add milk and continue cooking over medium heat until the mix thickens. Add rosewater and cook for another minute or so. Serve with sugar or jam.

Sholeh Zard


( servings 4)

Rice, 500 grams

Sugar, 1 kg

Cooking oil, 1/2 cup

Saffron, 1/2 teaspoon

Rosewater, 1/2 cup

Pistachio, crushed , 50 grams

Almond, crushed , 100 grams

Cinnamon, 3 teaspoon


Wash rice a few times until the water is clear, then drain. Add six times water and bring to a boil, removing the foam. When rice softens completely, add sugar and stir well.

Dissolve saffron in half a cup of hot water and add to the mix. Heat up oil and also add to the mix. Add in most of the almonds and the rosewater. Stir well and cover. Cook in oven at low temperature for half an hour. Serve with pistachio, almond and cinnamon sprinkled on top.


Ingredients: (4 servings)

flour, 125 grams

large eggs, 3

sugar, 200 grams

cooking oil, 4-5 spoons

rose-water, 2-3 spoons


Mix cooking oil with a glass of water and 1-2 spoons of sugar, and bring to a boil. Pour in flour and mix well. When water boils off and the mix thickens, remove from heat. Allow the mix to cool down, then add eggs and mix well until smooth. Heat oil in a pan until hot. Pour the mix through a funnel into the pan. Fry on both sides.

Mix well sugar, rose-water, and a glass of water. Heat until water comes to a boil, and the syrup thickens. Remove from heat. Add a little lemon juice to it. Soak baamieh in the syrup for about 5 minutes, and then serve.

Yakh-dar-Behesht (Ice-in-Heaven)

Ingredients: (4 servings)

rice-flour, 100 grams

starch, 150 grams

sugar, 500 grams

rosewater, 1/2 cup

milk, 1 litre

water, 1 litre

crushed pistachios, 50 grams


Dissolve starch well in cold water and dissolve rice-flour well in cold milk. Mix the two solutions and bring to slow boil over low heat. Regularly stir the mix until it thickens. Now add sugar and rosewater. Continue stirring the mix while it boils very slowly so that it does not settle.

When the mix becomes very thick, it is ready. Pour it into a deep rectangular dish and shake so that the surface is level. Let it cool down completely, then cut a grid into it the lines of which are parallel to the diagonals of the dish. Sprinkle the pistachios on top. Ice-in-Heaven is now ready to serve.

Kachee (Halva Cream )

Ingredients: (4 servings)

Sugar, 500 grams

Butter, 500 grams

Water, 500 ml

Wheat flour, 250 grams

Rosewater, 60 ml

Liquid Saffron, 1 table spoon


Bring water and sugar to the boil, when the sugar has dissolved, remove it from heat. In a saucepan melt the butter and then stir in the flour to a smooth paste over a low heat. While stirring, slowly add the rosewater, syrup and liquid saffron. Continue stirring until the mixture is a thin smooth cream. If the mixture gets too thick, add a little warm water to it.


Ingredients: (4 servings)

starch, 500 grams

yogurt, 150 grams

sugar, 200 grams

cooking oil

rose-water, 2-3 spoons


Mix starch, 1-2 spoons of sugar, and water, then add yogurt and mix well until the mixture is even and smooth. Heat oil in a pan until hot. Pour the mix through a funnel into the pan creating round lattice shapes about 5-6 cm in diameter. Turn heat down and fry fully on one side, then on the other.

Mix well sugar, rose-water, and a glass of water. Heat until water comes to a boil, and the syrup thickens. Remove from heat. Soak zoolbia in the syrup for about 5 minutes, then serve.


Ingredients: (4 servings)

wheat flour, 250 grams

sugar, 200 grams

cooking oil, 200 grams

saffron, 1/2 teaspoon

rosewater, 1/2 cup

pistachio, crushed

almond, crushed

Water, 2 cups


Heat oil in a frying pan until it is hot. Add flour, reduce heat and stir frequently until the mix changes color to golden, thickens and becomes fragrant.

Add sugar to one glass of water and bring to a boil. Add saffron and rosewater and stir. Let flour cool slightly, then add the mix and stir well. If the mix is not thick, heat for 1-2 minutes but not longer. Serve with crushed pistachio and almond sprinkled on top.

Masqati (Starch Fudge)

Ingredients :( 4 servings)

Starch, 100 grams
Sugar, 200 grams
Oil,50 grams
Rosewater , 1tablespoon
water , 3 or 4 cups

Crushed almond, 50 grams


Mix starch in the water. Stir the mixture over medium heat until thick and sticky. Then add sugar, rosewater, and oil to the mixture. Leave it to cool and set. Cut diagonally into strips. Then serve it.

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  1. 1 Persian Food Dictionary
  2. Aab Goosht Badenjan
  3. Aab Goosht Lappeh
  4. Aash Aab Limoo
  5. Aash Aaloo
  6. Aash Anar
  7. Aash Gandom
  8. Aash Gojeh Farangi
  9. Aash Reshteh
  10. Aash Shalgham
  11. Aash Sholeh Ghalamkar
  12. Abgousht - Beef Stew
  13. Adas Polo
  14. Adas Polow
  15. Akbar Mashti
  16. Albaloo Polow
  17. Aloo Khoresht
  18. Anar Aveej Khoresht
  19. Appetizer - Haleem
  20. Ash E Reshteh
  21. Badenjan Khoresht
  22. Bagh Lava
  23. Baghali Polo
  24. Bamieh
  25. Bamieh Khoresht
  26. Beryani
  27. Borani Esfanaj
  28. Boz Ghormeh
  29. Chelo Kabab
  30. Cherry-pilaf - Pilaf With Sour Cherries And Lentils
  31. Curry Potatoes
  32. Del
  33. Dessert - Bastani Akbar Mashti
  34. Dessert - Fereni
  35. Dessert - Halvaa
  36. Dessert - Halvaa 2
  37. Dessert - Kaachee
  38. Dessert - Naan Berenji
  39. Dessert - Naan Gerdooii
  40. Dessert - Rangeenak
  41. Dessert - Ranginack
  42. Dessert - Ranginak
  43. Dessert - Sekanjebin
  44. Dessert - Sheer Berenj
  45. Dessert - Shir Berenj
  46. Dessert - Sholeh Zard
  47. Dessert - Yakh Dar Behesht
  48. Dessert - Zoolbia
  49. Desserts For Iftar
  50. Dolmeh
  51. Dolmeh Badenjan
  52. Dolmeh Barg Mow
  53. Dolmeh Felfel
  54. Dolmeh Gojeh Farangi
  55. Dolmeh Seeb Zamini
  56. Donbalan
  57. Doogh
  58. Dried Fruit Soup
  59. Eslamboli Polow
  60. Faloodeh Shirazi
  61. Fereni
  62. Fesenjan Khoresht
  63. Ghaimeh Khoresht
  64. Ghalieh Esfanaj
  65. Gharch Khoresht
  66. Gholveh
  67. Ghormeh Sabzi
  68. Ghormeh Sabzi
  69. Ghors Khorshid
  70. Ghotab
  71. Grilled - Kabab E Barg
  72. Grilled - Kabab E Koobide
  73. Grilled - Kabab E Ozunborun
  74. Grilled - Kabab Koobideh
  75. Grilled - Sheesh Kabab
  76. Grilled Joojeh Kabab
  77. Grilled Kabaab Koobideh
  78. Haleem Badenjan
  79. Halva
  80. Haveej Polow
  81. Homemade Yogurt
  82. Joojeh Kabab
  83. Joojeh Kebab
  84. Kabab Barg
  85. Kabab Hosseini
  86. Kabab Koobideh
  87. Kabab Kubideh - Grilled Ground Meat
  88. Kalam Polow
  89. Kaleh Joosh
  90. Kalleh Pacheh
  91. Karafs Khoresht
  92. Kashk Badenjan
  93. Kateh
  94. Kateh
  95. Khaviar
  96. Khoresh-e-gormeh Sabzi
  97. Khoresh Fesenjan - 1
  98. Khoresh Fesenjan - 2
  99. Khoresh Gheymeh
  100. Khoresh Ghormeh Sabzi - Herbs And Meat Stew
  101. Khoresh Loobia Green Bean Stew
  102. Koofteh Berenji
  103. Koofteh Nokhodchi
  104. Kookoo Badenjan
  105. Kookoo Gol Kalam
  106. Kookoo Loobia Sabz
  107. Kookoo Morgh
  108. Kookoo Sabzi
  109. Kookoo Sabzi
  110. Kookoo Sabzi - Vegetable Souffle
  111. Kookoo Sib Zamini
  112. Kotlet
  113. Kotlet Morgh
  114. Laboo
  115. Lamb Meatballs Persian Style
  116. Loobia Polow
  117. Loobia Sabz Khoresht
  118. Maash Polow
  119. Maast
  120. Maghz
  121. Mahi Kabab
  122. Main - Fried Chicken
  123. Main - Fried Fish
  124. Main Dish - Bamieh
  125. Main Dish - Beryani
  126. Main Dish - Kabab Barreh
  127. Main Dish - Kashk Bademjoon
  128. Main Dish - Koofteh Berenji
  129. Main Dish - Koofteh Nokhodchi
  130. Main Dish - Kookoo Badenjaan
  131. Main Dish - Kookoo Morgh
  132. Main Dish - Kookoo Sabzi
  133. Main Dish - Kookoo Sib Zamini
  134. Main Dish - Tah Chin
  135. Main Dish - Toss Kabab
  136. Masghati
  137. Mast O Khiar
  138. Meigo Polow
  139. Mirza Ghasemi
  140. Mirza Ghasemi
  141. Moraba Albaloo
  142. Moraba Beh
  143. Moraba Havij
  144. Moraba Sib
  145. Morasah Polow
  146. Nan Berenji
  147. Nan Gerdooee
  148. Nan Nokhodchi
  149. Nan Paneer Sabzi
  150. Nargesi Esfanaj
  151. Naz Khatoon
  152. Noon Panir Sabzi
  153. Piaz Torshi
  154. Polow
  155. Polow
  156. Pooreh Esfanaj
  157. Pooreh Sib Zamini
  158. Ranginak
  159. Reevaas Khoresht
  160. Rice - Adas Polo
  161. Rice - Adas Polow
  162. Rice - Baghali.polow
  163. Rice - Baghali Polo
  164. Rice - Chelo Sefid
  165. Rice - Havij Polo
  166. Rice - Kalam Polow
  167. Rice - Kateh
  168. Rice - Loobia Polow
  169. Rice - Polo Saadeh
  170. Rice - Polow
  171. Rice - Sabzee Polow
  172. Rice - Sabzi Polo
  173. Rice - Saffron Chicken
  174. Rice - Tah Cheen
  175. Sabzi Polo
  176. Sabzi Polo - Vegetable Rice
  177. Sabzi Polow
  178. Saffron Steamed Basmati Rice
  179. Saffron Steamed Plain Rice: Rice Cooker Method
  180. Salad Olovieh
  181. Salad Shirazi
  182. Samanoo
  183. Samanoo
  184. Sea Food - Maahi Sefid
  185. Sekanjebin
  186. Shami
  187. Sharbat Limoo
  188. Sharbat Portaghal
  189. Shir Berenj
  190. Shirin Polo
  191. Shirin Polow
  192. Sholeh Zard
  193. Side - Borani Esfenaj
  194. Side - Dolmeh Barg
  195. Side - Dolmeh Felfel
  196. Side - Dolmeh Gojeh Farangi
  197. Side - Dolmeh Sib Zamini
  198. Side - Kookoo Loobia Sabz
  199. Side - Maast O Khiaar
  200. Side - Mirza Ghasemi
  201. Side - Nargesi Esfenaj
  202. Smothered Rice
  203. Sohan Asali
  204. Souffle - Kookoo
  205. Soup - Aash E Joe
  206. Soup Aash Aab Limoo
  207. Soup Aash Aloo
  208. Soup Aash Anaar
  209. Soup Aash Gandom
  210. Soup Aash Gojeh Farangi
  211. Soup Aash Reshteh
  212. Soup Aash Sholeh Ghalamkar
  213. Stew - Aabgoosht
  214. Stew - Baamieh
  215. Stew - Fesenjoon
  216. Stew - Gheimeh Stew
  217. Stew - Ghormeh Sabzi Stew
  218. Stew - Ghormeh Sazbi
  219. Stew - Haleem Bademjoon
  220. Stew - Khoresh Badenjaan
  221. Stew - Khoresh Bamieh
  222. Stew - Khoresh Esfenaj
  223. Stew - Khoresh Fesenjaan
  224. Stew - Khoresh Gheimeh
  225. Stew - Khoresh Ghormeh Sabzee
  226. Stew - Khoresh Karafs
  227. Stuffed Grape Leaves
  228. Tah-cheen-e Morgh - Pot-bottom Crust With Chicken
  229. Tah Cheen
  230. Tah Chin
  231. Tiramisu - Lady Fingers
  232. Torshi Gol Kalam
  233. Torshi Havij
  234. Torshi Liteh
  235. Torshi Makhloot
  236. Toss Kabab
  237. Yakh Dar Behesht
  238. Zaban
  239. Zeitoon Parvardeh
  240. Zereshk Polow
  241. Zoolbia
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