It is finally Spring in the Northern Hemisphere and that means the Persian New Year has begun. In Iran, the calendar begins on the first day of spring, just as our calendar in the US begins on the 1st of January. Though this recipe has nothing to actually do with the new year or traditional Iranian foods, I wanted to share this recipe this week because of its Iranian inspired flavors- rosewater and pistachio!
If you haven’t already subscribed to my newsletter on my homepage then you haven’t seen my first Persian, paleo-inspired Iranian dessert using rose water and pistachio. That recipe is a healthier remake of an already existing and very popular Iranian treat, but this grain-free rosewater and pistachio bread is something I came up with one day when I was craving bread and Persian sweets at the same time.
I have made this bread for friends that have had rosewater before and friends that haven’t and it has been an all-around success! The combination of almond and coconut for the bread base creates a really nice flavor and texture and the rose water and pistachio add an uncommon, and delicious twist. It is a satisfying and sweet treat that will impress grain and grain-free eaters alike!
- 1 1/2 cups almond meal
- 1 cup desiccated coconut
- 1 tablespoon coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 3 eggs
- 1/2 cup honey
- 1/2 cup diluted rose water*
- 1/3 cup shelled pistachios
- Preheat the oven to 325F.
- Mix the dry ingredients (the first 5 listed) together in a small bowl.
- In a large bowl whisk together the eggs, then add the honey and rose water and whisk until combined.
- Add the dry ingredients to the wet and mix very well.
- Fold in the shelled pistachios.
- Pour the batter into a small baking dish (I used a 6x6) lined with parchment paper and bake for 25-35 minutes, until firm and springy to the touch. Watch carefully, as the top may burn in the last few minutes of baking.
- Remove pan from oven and allow to cool for 30 minutes. Carefully remove the bread using the sides of the parchment paper and place on a cutting board still in the paper to allow to cool another 15 minutes.
- Cut into squares and enjoy! The bread keeps well at room temperature or in the fridge in an air-tight container.
* The rose water that I had when I made this recipe was a diluted rose water. The ingredients on the back of the bottle listed: purified water, rose water. If you are lucky enough to have pure rose water on hand, then I suggest you use 1/4 cup pure rose water and 1/4 cup regular water to create the diluted version for yourself. If you love the taste of strong rose water then you could try using 1/2 cup of pure rose water.