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Hot Ginger Tea
**************
Ingredients
6 cups water
1 cup brown sugar, packed
2-inch piece of fresh ginger, cracked

Procedure
1. Combine the water, sugar, and ginger in
a saucepan and bring the mixture to a
boil.
2. Cook over moderate heat for about 5
minutes.
3. Strain.
Serves 6.
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Corn Rice
***********
Ingredients
1½ cups uncooked rice, washed thoroughly
1½ cups sweet corn kernels, cut from the
cob or canned

Procedure
1. Place the rice and corn in a pot with 3½
cups of water and bring to a boil. (If using
canned sweet corn, do not add water).
2. Simmer the rice and corn until the water
is absorbed.
3. If using canned sweet corn, add the water
now.
4. Lower the heat to low and cook rice and
corn for another 10 minutes, until the
rice is dry and fluffy.
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Halva
*******
Ingredients
1 cup sugar
½ cup water
¼ cup rose water (optional)
4 teaspoons liquid saffron (optional, but
recommended)
1 cup unsalted butter
1 cup flour

Procedure
1. Boil the sugar and water together until
the sugar is dissolved, then add the rosewater
and saffron. Remove from the heat
(but keep warm).
2. Melt the butter in a pan over low heat
and gradually stir in the flour to a
smooth paste.
3. Continue to cook over a low heat until
golden in color. Slowly add the sugar
and water mixture, stirring constantly.
Remove from heat immediately.
4. While still warm, spread onto a plate and
press down with the back of a spoon,
making a pattern with the spoon.
5. Cut into small wedges and serve cold
with toast and tea.
Serves 8 to 10.
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(Rice Pudding)
**************
Ingredients
2 cups rice
3 cups milk
1 cup water
½ cup rose water (optional)
½ cup heavy cream
Sugar or jam

Procedure
1. Measure the rice into a saucepan, rinse
it, and drain off the water.
2. Add water and milk to rice in saucepan
and cook, covered, over low heat for
about 20 minutes, until rice is soft.
3. Add the rose water and cook for another
minute or so.
4. Add the cream. Serve topped with sugar
or jam.
Makes 8 servings.
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Persian Fruit Salad
********************
2 seedless oranges, peeled and cored
2 apples, peeled and cored
2 bananas, sliced
2 cups pitted dates, chopped
1 cup dried figs or apricots, chopped
1 cup orange juice
1 cup almonds, chopped
Procedure
1. Place the fruit in serving bowl and pour
the orange juice over the fruit and mix
gently.
2. Garnish with almonds or coconut.
3. Cover and chill several hours before
serving.
Makes 6 servings.
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Badam Pistaz Barfi
*******************
Ingredients
1 box (3-ounce) vanilla pudding mix (do not
use instant)
1 cup sugar
½ cup evaporated milk
1 teaspoon ground cardamom
1 teaspoon almond extract
2 cups almonds, finely ground

Procedure
1. In a medium saucepan, combine vanilla
pudding mix, sugar, and evaporated
milk.
2. Stirring constantly, bring to a boil. Cook
over medium heat for 2 minutes.
3. Remove from heat, add cardamom, almond
extract, and almonds, and stir.
4. Return to heat and cook for 2 more minutes
until thickened, stirring frequently.
(Mixture darkens to a tan color as it
cooks.) Transfer to buttered 8-inch pan
and smooth the top with a knife or plastic
batter scraper.
5. Cool to room temperature and refrigerate
for about 4 hours. Cut into squares.
Serves 8 to 10.

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