The Story
Last weekend, I went to California to visit my Persian family, and let me tell you—it was anything but ordinary. The trip was already exciting because I got to see relatives I hadn’t seen in years, but the highlight was attending my very first Persian wedding. If you’ve never been to one, let me just say: it’s not just a wedding; it’s an experience.
The day started with what felt like an endless feast of incredible Persian food. There were platters of rice studded with barberries, stews simmered to perfection, and of course, endless kebabs. But the real magic happened when the bride and groom entered the room. The music started, and suddenly everyone was on their feet, clapping, cheering, and dancing with so much energy it was impossible not to join in. I tried my best to keep up with the traditional dances, but let’s just say my moves could use some work.
Then came the Sofreh Aghd, the traditional wedding spread. It was stunning—a table filled with symbolic items like mirrors, candles, sugar cones, and nuts, each representing blessings for the couple’s new life. Watching it all unfold made me feel so connected to my heritage, like I was part of something much bigger than myself.
But the part that really stuck with me? The dessert. There was this little Persian almond cake called sohan asali—sweet, nutty, and golden with just the right amount of crunch. It was unlike anything I’d ever had, and I couldn’t get enough of it. When I got back home, I knew I had to try making something similar.
This recipe for almond saffron cookies isn’t exactly the same as what I had at the wedding, but it’s inspired by those flavors. They’re sweet, buttery, and infused with the warm, floral notes of saffron—perfect for special occasions or when you just want a little taste of something extraordinary.
Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 teaspoon saffron threads, crushed
- 2 tablespoons warm milk
- 1 teaspoon rosewater
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup sliced almonds
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.Bloom the Saffron:
In a small bowl, dissolve the crushed saffron threads in the warm milk. Let it sit for a few minutes to release the color and flavor.Cream the Butter and Sugar:
In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the egg, rosewater, and saffron milk, mixing until well combined.Mix the Dry Ingredients:
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms.Shape the Cookies:
Scoop tablespoon-sized portions of dough and roll them into balls. Flatten each ball slightly and press a few sliced almonds into the top of each cookie.Bake:
Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips:
- For an extra touch of elegance, sprinkle a tiny pinch of crushed pistachios over the cookies after baking.
- If you don’t have rosewater, you can substitute orange blossom water for a slightly different floral note.
- Store these cookies in an airtight container for up to a week—they make a lovely snack or gift!
Enjoy,
Lauren