Persian Bereshtook (Chickpea Flour Sweet) with Chocolate
Persian Bereshtook is a traditional Iranian sweet made with chickpea flour, powdered sugar, cardamom, and butter or oil. It has a soft, delicate texture similar to Nan-e Nokhodchi (Persian chickpea flour cookies), rather than a crisp or brittle texture.
Bereshtook is also a popular Persian Nowruz sweet, often prepared for the Iranian New Year celebrations.
This recipe is a modern molded version, made with a layer of chocolate in silicone molds. In the traditional version, the Bereshtook mixture is spread into a flat layer, topped with chocolate, and cut into diamond shapes after setting.
A simple, fragrant Persian sweet with a soft chickpea-flour center and a firm chocolate layer. 🤍🍫
#PersianBereshtook #Bereshtook #PersianSweet #PersianDessert #IranianSweets #ChickpeaFlour #PersianCuisine #IranianCuisine #Cardamom #ChocolateDessert #Nowruz #NowruzSweets #PersianNewYear #NoBakeDessert #NoBakeSweet
Persian Bereshtook (Chickpea Flour Sweet) with Chocolate
Persian Bereshtook is a traditional Iranian sweet made with chickpea flour, powdered sugar, cardamom, and butter or oil. It has a soft, delicate texture similar to Nan-e Nokhodchi (Persian chickpea flour cookies), rather than a crisp or brittle texture.
Bereshtook is also a popular Persian Nowruz sweet, often prepared for the Iranian New Year celebrations.
This recipe is a modern molded version, made with a layer of chocolate in silicone molds. In the traditional version, the Bereshtook mixture is spread into a flat layer, topped with chocolate, and cut into diamond shapes after setting.
A simple, fragrant Persian sweet with a soft chickpea-flour center and a firm chocolate layer. 🤍🍫
#PersianBereshtook #Bereshtook #PersianSweet #PersianDessert #IranianSweets #ChickpeaFlour #PersianCuisine #IranianCuisine #Cardamom #ChocolateDessert #Nowruz #NowruzSweets #PersianNewYear #NoBakeDessert #NoBakeSweet
Open in Cookpad AppSteps
- 1
Melt the chocolate using a double boiler. Fill about one-third to one-half of each silicone chocolate mold with melted chocolate. Let the chocolate cool and set.
- 2
Toast the chickpea flour over low heat until the raw smell disappears, but do not let the flour change color. Turn off the heat and sift the flour.
- 3
Melt the butter over low heat. Add the sifted chickpea flour and stir well until thoroughly combined.
- 4
Turn off the heat. Sift the powdered sugar over the flour mixture, add the ground cardamom, and mix well.
- 5
While the mixture is still warm, not hot, spoon it into the molds over the chocolate and gently press it down to compact it. Do not press too firmly, as the heat from the Bereshtook can soften the chocolate and cause it to come up around the edges.
- 6
Refrigerate for 2 hours, or until completely set. Once chilled, carefully remove the Bereshtook from the molds and enjoy.
Tips
For the best flavor, milk or white chocolate is recommended, as it pairs especially well with the delicate flavor of chickpea flour and cardamom. Dark or flavored chocolate can also be used according to your preference.
Cooksnaps
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