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Daily Archives: May 10, 2017

Persian Dried Fruit Compote (khooshab)

How about a very healthy and natural dessert/snack recipe that takes only minutes to put together? Did I hear yes? YES! Here we go then! This soaked dried fruit dessert recipe is really, really simple: You choose the dried fruit you like, you throw them in a bowl, you cover the fruit with water and leave it for twenty-four hours or even two days to soak and marinate and you enjoy a mouthwatering and refreshing raw compote. Doesn’t that sound good?

Khooshab is an old Persian word which means “nice water” because the dried fruit flavours the soaking water which is enjoyed with the fruits or on its own as a refreshing, energising, thirst-quenching drink. Khooshab can be made with any type of dried fruit or any mixture of dried fruits. Using sweet fruit such as figs, dried dates and raisins will sweeten the juices. But khooshab doesn’t always have to be sweet. A rather sour version with unsweetened dried sour cherries or dried sour plums, a pinch of salt and lots of ice is an Iranian favourite often sold by street vendors in summer.

There are two vast deserts in the heart of Iran. One of the hottest points on earth (gandom beryan) is in Lut desert in south-east Iran, yet the rest of the country has all sorts of climates. There are lush green fields, mountains and valleys, sometimes really close to the sand dunes of the desert, that produce enormous amounts of delicious fruit and nuts. Iran is actually among the top producers of pistachios, dates, walnuts, almonds, apricots, peaches, grapes, citrus fruit, melons and stone fruit in the world. It’s no wonder then that we use so much fresh and dried fruit as well as nuts in our cooking. Pomegranates, walnuts, almonds, pistachios, plums, apricots and raisins are some of the most used fruits and nuts in Persian cooking.

khooshab-khoshaf-khushaf-recipe

Khooshab is known as khoshaf and khushaf in Levantine and North African countries. It’s a favourite dish prepared during the fasting month and is often served right after breaking the fast. Khoshaf/khushaf often includes nuts, too.

The khooshab in the pictures above includes apricots, figs, sweet prunes, raisins, cranberries and a few slivers of pistachio to add a touch of green for the pleasure of the eye. Other dried fruit such as peaches, apples, dates, cherries and blueberries will also work very nicely, on their own or as a mix.

How to Make: Put the dried fruits of your choice in a bowl and cover with water. Stir and drain to remove any trace of sand or dirt. Cover the fruits with boiling water. Let stand, covered with a lid or cling film, for a day or two. Add more water if all the water is absorbed but the fruits aren’t plump yet. You can also add a touch of sugar or other sweetener or any flavouring that you like. To serve put the fruits in a glass and pour the soaking water over them. Garnish with ground or slivered pistachios or other nuts or a sprig of mint. Chill and serve with long spoons. Enjoy!