This is an exotic, delicate, sophisticate Persian custard laced rose water and sprinkled with pistachios and rose petals. I found it in a wonderful book Pomegranates and Roses by Ariana Bundy. It is traditionally made with milk but for a diary-free version use rice or almond milk, which worked best for me. Serve in individual ramekins or a large bowl and scatter with rose petals and edible gold leaf. I made it a couple of times now and each time I get better at getting the texture right. I state the cooking times below as in the original recipe but I found that it takes a lot longer for the mixture to thicken to the desired consistency. So feel free to double the times!
Makes 8 ramekins
1 litre (1 3/4 pints) 4 cups milk
75g (3oz) 3/4 cup rice flour
150g (5 oz) 3/4 cup sugar unrefined – I used only 120g
2 tbsp rose water
5 cardamom pods lightly crushed
2 tbsp slivered pistachios – I used hazelnuts
rose petals and edible gold leaf to serve (optional)
Place the milk, rice flour and sugar in a saucepan. Stir constantly with a wooden spoon, over a medium-low heat until the sugar dissolves and the mixture starts to thicken – about 10 minutes. Make sure it doesn’t catch at the bottom by scraping the bottom and sides of the saucepan with your spoon.
Add the rose water and the cardamom pods and continue cooking and stirring until the custard is thick and glossy – about another 2 minutes. The custard will resemble a white creme patissiere.
Pick out the cardamom pods, then pour the custard into ramekins, silicone moulds or a serving dish. Leave to cool in the fridge for a few hours, then sprinkle with slivered pistachios, rose petals and gold leaf if using.