Yakh dar Behesht, Persian Saffron Pudding
Yakh dar behesht, literally ice in heaven, is the lighter, looser member of the Persian pudding family. Where fereni is thick and built on rice flour, this one is set soft with cornstarch and leans on saffron and cardamom rather than rosewater, so it arrives paler, cooler, and barely holding its shape. Traditional versions use plenty of sugar; here the sweetness comes entirely from dates blended into the milk, which also lends a faint caramel note that suits the saffron. Soy milk keeps it creamy and adds a little protein. Serve it as cold as you can, in small cups, with almonds on top for crunch.
Ingredients
- 3 cups Unsweetened soy milk
- 4 tbsp Cornstarch
- 5 wholes Medjool dates, pitted
- 1 pinch Saffron, about 20 threads, ground
- 4 pods Green cardamom, seeds only, ground
- 3 tbsp Almonds, slivered and lightly toasted
Method
- Grind the saffron threads to a powder and steep them in 2 tablespoons of hot water for 10 minutes. Saffron gives up its color and aroma to water, not to cold milk, and the bloomed liquid is what tints the whole pot gold.
- Blend the pitted dates with 1 cup (240 ml) of the soy milk until completely smooth. The dates are the only sweetener, and blending them into milk turns them into a syrup that disappears rather than sitting as chewy flecks.
- Whisk the cornstarch into the remaining 2 cups (480 ml) of cold soy milk until no lumps remain. Cornstarch must go into cold liquid first; add it to hot milk and it seizes into knots you cannot whisk out.
- Combine the date milk, cornstarch milk, saffron water, and ground cardamom in a pot. Cook over medium heat, whisking constantly, until it thickens and just comes to a low boil, about 6 to 8 minutes. Constant motion keeps the starch from catching and scorching on the bottom.
- Pour into cups or a shallow dish and cool, then chill until set but still soft, at least 2 hours. It should wobble, not stand firm; that loose, jiggly set is the whole point of the dish.
- Scatter the toasted almonds over the top before serving. Serve very cold, which is where the name, ice in heaven, comes from.
Nutrition
Estimated per serving: 150 calories, 5 g protein, 2 g fiber, 55 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
