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09 May 2015

Rosewater pistachio rice krispies treats

We are very much into Persian food these days. But while Nabol is a big fan of Persian stews and grilled dishes, I’m definitively all about the sweets. Persian candy and desserts are simple, yet cleverly constructed, mixing floral tones with fruity and nutty flavors.


I get excited just trying to figure out the different spices.

Sohan Isfahan, for instance, is my new favorite snack. It’s similar to peanut brittle, but is made with cardamom, butter and lots of pistachios. My awesome Iranian coworker brought some to our team at FCB and we all became immediately addicted. His mom makes the most amazing treats, which is probably why I’m so in love. 

She also introduced us to something called Persian Gaz, a traditional nougat that she brought from a trip back home. It’s made with sugar, almonds or pistachios, rosewater and egg whites. The candy is soft, chewy and aromatic. It’s the perfect complement to tea time. 


Then, you also have different kinds of marzipans, jellies, baklava, rock candy and the delicious Sohan Asali, made with honey and saffron. All of these look and taste so natural. You can truly enjoy every single ingredient in them.

My addiction is such that somehow I ended up visiting a couple of international markets looking for ingredients that I could use to infuse some of these great flavors to candy that I do know how to make.

And guess what? I ended up making a very bizarre, yet incredibly delicious version of the American rice krispies treats. With lots of pistachios, rosewater and honey. It’s pretty darn good! And not too bad for you. I just hope my coworker’s mom forgives me for having a little too much fun with her traditional ingredients. 


Rosewater Pistachio Rice Krispies Treats - Ingredients
  • ½ Cup of pistachios 
  • ½ Cup of peanuts 
  • 1 ½ Cup of organic rice krispies 
  • 2 Tablespoons of dried rose petals 
  • 1 to 1 ½ Tablespoon of rosewater (We used the Ziyad Brand)
  • 1/3 Cup of organic sugar 
  • 1/3 Cup of honey 
  • ½ Teaspoon of salt 
  • 1 ½ Tablespoons of butter for bars 
  • 1 Teaspoons of butter for chocolate (optional) 
  • 100 Grams 70% cocoa bar (optional) 

In a medium or large pot, add the sugar and the rosewater and cook it on medium high heat for 2 minutes. Add the rose petals and cook them for another minute. Then, add the honey, salt and butter and cook it for another minute. Once everything is well mixed, add the peanuts, pistachios and rice krispies.

Mix well and pour into a greased mold. Press the candy down to make sure we can cut it into even bars. Let it cool in the fridge for at least 30 minutes before cutting into bars.

When you are about to cut the bars, melt the chocolate with the butter. Cook on low heat until melted. Then, carefully dip half of the bars in the chocolate and let them rest on a tray. Decorate with dried flower petals and pistachios, if you like.

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