Come, come, whoever you are,
wanderer, worshiper, lover of leaving.
It doesn't matter, ours is not a caravan of despair.
Come, even if you have broken your vows a hundred times.
Come, yet again, come, come.
~ مولوی - Rumi
Whoever comes to this place feed them and don't ask about their faith
~ خاقانی - Khaghani
Isfahanis have a special way with desserts and food in general and I got this recipe from my sister-in-law Shahnaz who lives in Isfahan. According to her Yakh dar Behesht is one of the most popular desserts there.
I changed the recipe a little bit by cutting the required amount of ingredients in half. You may adjust the sugar to your liking.
Yakh dar Behesht
1 cup rice flour
1 1/3 cup sugar or to taste
4 cups whole milk
1/4 cup wheat starch or cornstarch
1/4 cup rosewater
1 teaspoon ground cardamom
Dried rose petals
- In a small mixing bowl dissolve cornstarch in 1/2 cup of cool water.
- Pour the milk into a heavy-bottomed saucepan over medium heat, stir in rice flour and sugar while whisking continuously until the sugar is fully dissolved. Add cornstarch and cardamom and whisk consistently until thickened to a pudding-like consistency. Reduce the heat, add rosewater, stir and simmer on low heat for another 2-3 minutes.
- Remove from heat and pour into a large shallow glass dish and sprinkle crushed pistachios or shredded coconuts on top. Or generously sprinkle crushed pistachios onto the bottom of the silicon molds, pour the mixture into the molds, smooth the surface and level it out. The third option is to simply pour the mixture into individual serving bowls.
- Allow to cool at room temperature and place in the refrigerator for 6-8 hours or until set.