Persian Delight - Digest - Los Angeles magazine
 
 

Persian Delight

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March 21 marks the Persian New Year festival of Nowruz, which is celebrated with the traditional treat known as tut. L.A.’s Sanam Lamborn, who blogs at My Persian Kitchen, shares her recipe for the unbaked bonbons that look like white mulberries. Eide shoma mobarak!

Tut
(Makes 30)
Place 1 cup almonds and 1 cup confectioners’ sugar in food processor. Pulse until almonds are ground to a powder. Slowly add 2 tablespoons rosewater while pulsing until mixture forms a ball. Place ½ cup granulated sugar in shallow dish. Form a tablespoon of dough into a cone shape with your fingers, and roll it in sugar to coat. Stick one slivered pistachio in the fatter end of each tut.

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