loz (Persian Saffron and Almond Sweet) Recipe

Ingredients:
5 oz (140g) Almond Meal/Flour
1/2 Cup (3.5 oz / 100g) Sugar
1/4 Tsp Saffron
1/4 Tsp Cardamom Powder

[Txitxitt]

Gonna try this i love persian food, thank you

[absinthexiii]

I am so excited to try these, they look amazing!!!

[tourans]

Thank you! Looks so yummy and healthy! Can you tech us how to make have shekary please

[RaziyasKitchenRecipes]

The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.

Julia Child

I liked the recipe and my advice to all those who are not sure if they make a great chef, is that be instinctive and never stick to recipe but your taste culture and taste preference.
Remember "cooking is not a chemistry, not an art, it's about taste and instinct and not exact measurement"- Mark Boulestien

I am not a professionally trained chef but now quite confident in culinary art and the defining moments have been the appreciation from guests. I always cooked instinctively and results have been great!

[beckyezra]

Thank you I would do it, thank you!!
Is it possible to make Irans' rise flour cookies please?

[sonametz]

I thought there was rose water as well?!

[sodia]

İt's not true.... we mix suger and water after boil

[azmedsys]

The sugar used is not 1/2 cup. Video and instructions don't match...

[riobrazil]

I used few stuff from Aashpazi which was good but this one was completely wrong since none of the measurements are correct, I fallow the recipes and at the end mine came 3 inch by 3 inch with the thickness that showed on video so don't waste your time.The cook might smoking funny stuff when trying to upload his video.

[RaziyasKitchenRecipes]

The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.

Julia Child

I liked the recipe and my advice to all those who are not sure if they make a great chef, is that be instinctive and never stick to recipe but your taste culture and taste preference.
Remember "cooking is not a chemistry, not an art, it's about taste and instinct and not exact measurement"- Mark Boulestien

I am not a professionally trained chef but now quite confident in culinary art and the defining moments have been the appreciation from guests. I always cooked instinctively and results have been great!