How can something so simple, walnuts coated in egg and sugar, be layered with so much meaning? From Christmas in Iran to the German chef who taught this Vida to become an expert in Persian pastries, Vida’s story demonstrates that when it comes to food, nothing is simple. And the more textured the history, the more delicious something becomes.
There are 2 traditional pofaks, Pofak Zard and Pofak Sefid
Pofak Zard are Walnut halves coated with egg yolk – Zard means yellow in Farsi and Pofak Sefid are Walnut halves coated with egg white – Sefid means white in Farsi.
Both are Gluten free. They are sold at Shirini Sara “ under the names Yellow Walnut flowers” or “White Walnut flowers”.
- 3 egg yolks
- 100g icing sugar
- 1/2 tea spoon liquid vanilla or 1/2 bag of vanilla sugar
- 1 tea spoon of rice flour
- 200g unshelled walnuts , cut in small pieces (about half an inch)
- In a blender, combine all the atop ingredients except the walnuts. mix for 5-10 minutes until you get a very light shiny yellow batter.
- Stir in the walnuts and mix grossly with a table spoon.
- With the help of a tea spoon, lay the mixture on an oven tray. Each pofak should be about 1/2 inch to 1 inch large.
- Heat oven to 350°C and cook the pofaks for 10 minutes. the nice light yellow colour should barely change (Just the time for the egg yolk to cook)
- The result should be crunchy, enjoy!