Paderazi Naan شیرینی پادرازی

Paderazi پادرازی is one of the traditional sweet cookies prepared for Iranian New Year (Nowruz). Paderazi naan is a special sweet originated in Gorgan a city in North of Iran, 30km away from the Caspian Sea. These traditional cookies are registered as a Cultural Heritage product in Iran.

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These cookies are made of a combination of three flours: wheat flour, rice and almond. Paderazi has a unique taste due to using cardamom and Persian saffron in it and topped with ground pistachio or sesame seeds.

These cookies are egg free and long lasting. No need to store them in the fridge and you can keep them in a container for a long time. Very tasty and flavourful company for a cuppa tea or coffee.

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Ingredients

  • 65g wheat flour ( Strong flour, bread flour)
  • 65g Gram flour (Chickpea flour)
  • 55g rice flour
  • 110g Shortening ( I used Trex vegetable fat)
  • 25g powdered sugar (Icing sugar)
  • 25g honey
  • 1tsp cardamom powdered
  • For glossy coating
  • 1 egg yolk, beaten
  • ½ tsp saffron water
  • some sesame seeds or pistachio powder

Method

Place the butter in a large bowl and use an electric mixer to beat the butter until it is a uniform texture. Then add powdered sugar and stir for a 1 minute. Add honey and cardamom powder and whisk for few seconds.

Now, sift the flours and pour it over the butter mixture and mix it with hand. While you are mixing you have a crumbly mixture , but after a kneed for a minute, you would have a uniformed dough.Wrap the dough in a plastic and allow to sit in the fridge for overnight.

Next day, preheat the oven at 180C degree.

Place the dough on a piece of parchment paper. Cover the dough with second piece of parchment paper. Flatten the dough with rolling pin. Remove the top paper.

Use a cutter and cut the dough into pieces. If cutter is not available, so no worries simply dust your hand with flour and take small portion of a dough and give a round or long shape to the dough.

Place them on a baking tray ( no need to grease the tray or line it with parchment paper). Mix egg yolk with saffron water and a pinch of salt.

Brush the mixture onto the tops of cookies with a pastry brush. Now rub a fork on each cookie and make a pattern as you see in the photos. Spread some sesame seeds or ground pistachio on the cookies. Place them in the oven and bake for 10-12 minutes.

Once they are done, remove from the oven. Let  cool and then place them in a favourite platter.

شیرینی پادرازی

یکی از شیرینی‌های قدیمی که آدم رو به دوران بچگی برمیگردونه و در عید نوروز بیشترخریدار داره شیرینی هست به نام ( پادرازی) که معمولن از مخلوط سه آرد برنج – آرد نخودچی و آرد گندم درست میشه. این شیرینی عِطر خاصی داره که مدیون هل و زعفران بکار رفته در اون هست.

شیرینی پادرازی چون بدون تخم مرغ درست میشه دارای ماندگاری طولانی هست و میشه هم در یخچال و هم در بیرون یخچال برای مدت زمان طولانی نگه داری کرد.در ضمن چون حاوی شکر کمی هم هست طرفداران بیشتری داره.

این شیرینی پادرازی با پادرازی قزوین و مشهد کمی تفاوت داره.

مواد لازم

شصت و پنج گرم آرد گندم

شصت و پنچ گرم آرد نخودچی

پنجاه پنج گرم آرد برنج

صدوده گرم روغن صاف قنادی یا همان شورتنینگ

بیست و پنچ گرم پودر قند

بیست و پنچ گرم عسل

یک ق چ پودر هل

برای رو مال شیرینی

یک زرده تخم مرغ

کمی آب زعفران

کنجد یا پودر پسته برای روی شیرینی

طرز تهیه

داخل همزن برقی روغن را ریخته و کمی هم می‌زنیم تابافت روغن بازگردد. سپس پودر قند را افزوده و کمی هم می‌زنیم و بعد عسل و پودر هل را اضافه کرده و هم می‌زنیم تا یک‌دست شود.آردها را الک کرده و به مخلوط اضافه می کنیم.

در این مرحله می توانیدد یا با دست یا با همزن مخلوط را ورز دهید . در ابتداحالت پودری دارد ولی بعد از کمی ورز دادن همه ی مواد با هم مخلوط شده و به صورت یک خمیر منسجم در خواهد آمد.

خمیر را داخل یک پلاستیک قرارداده و بگذارد در یخچال برای 8-7 ساعت بماند.

بعد از چند ساعت استراحت دادن خمیرحالا فر را روی حرارت 180 درجه سانتیگراد گرم کنید.

خمیر را روی کاغذ روغنی آشپزی قرار دهید و یک کاغذ روغنی دیگر روی آن گذاشته و با ورنه خمیر را باز کنید. حالا کاغذ رویی را برداشته و قالبگیری کنید. خمیر های قالب گرفته را مستفیمن داخل سینی فر بچینید ( نیازی به چرب کردن سینی فرنیست).

یک پنس نمک ( به مقدار نمکی که بین دو انگشت شصت و اشاره جا میگیرد ) یا تقریبن یک هشتم ق چ نمک را همراه با کمی آب زعفران و یک زرده تخم مرغ همزده و برای رومال شیرینی استفاده کنید. سپس یک چنگال را روی شیرینی‌ها بکشید تا سطح آن‌ها شیار دارگردد. کمی دانه کنجد و یا پودر پسته روی شیرینی‌ها پاشیده و سینی را درون فر قرار دهید تا

برای 12-10 دقیقه پخته شوند.

بعد از این مدت شیرینی‌ها آماده شده‌اند ولی آن‌ها را فوری از سینی خارج نکنید. بگذارید کاملن سرد شده و بعد به ظرف مورد نظر منتقل کنید.

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====================

 Paderazi Naan

Ingredients

  • 65g wheat flour ( Strong flour, bread flour)
  • 65g Gram flour (Chickpea flour)
  • 55g rice flour
  • 110g Shortening ( I used Trex vegetable fat)
  • 25g powdered sugar (Icing sugar)
  • 25g honey
  • 1tsp cardamom powdered
  • For glossy coating
  • 1 egg yolk, beaten
  • ½ tsp saffron water
  • some sesame seeds or pistachio powder

Method

Place the butter in a large bowl and use an electric mixer to beat the butter until it is a uniform texture. Then add powdered sugar and stir for a 1 minute. Add honey and cardamom powder and whisk for few seconds. Now, sift the flours and pour it over the butter mixture and mix it with hand. While you are mixing you have a crumbly mixture , but after a kneed for a minute, you would have a uniformed dough.

Wrap the dough with a plastic and allow to sit in the fridge for overnight. Next day, preheat the oven at 180C degree.

Place the dough on a piece of parchment paper. Cover the dough with second piece of parchment paper. Flatten the dough with rolling pin. Remove the top paper.

Use a cutter and cut the dough into pieces. If cutter is not available, so no worries simply dust your hand with flour and take small portion of a dough and give a round or long shape to the dough.

Place them on a baking tray ( no need to grease the tray or line it with parchment paper). Mix egg yolk with saffron water and a pinch of salt.

Brush the mixture onto the tops of cookies with a pastry brush. Now rub a fork on each cookie and make a pattern as you see in the photos. Spread some sesame seeds or ground pistachio on the cookies. Place them in the oven and bake for 10-12 minutes.

Once they are done, remove from the oven. Let to cool and then place them in a favourite platter.

 

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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Eating With The Ancestors

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Just another WordPress.com weblog

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Adding Creativity Through Brush...........

Travel Youman

The best travel content you can get as a human

Eating With The Ancestors

Getting to know my family members through the recipes they left behind

Online Psychological Research with Labvanced.com

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Making the most of every new day!

deluarhossain336@gmail.com

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