Baslogh is a Persian walnut pastry, a soft starch made with corn starch, zafaran (Saffron), rose water and topped with walnuts. In my childhood we used to get long baslogh with kite string in layers about 30-60 cm and we children wore it like a necklace, bite and eat it 🙂 it was very fun to have a necklace that you can eat 🙂




1 cup corn starch

2 cups sugar

3 cups water

½ cup rose water or Golaab

1 tbsp unsalted butter


Shredded coconut or plain flour



In a bowl mix corn starch with water. Stir until corn starch dissolved. Then add sugar and mix until sugar also dissolved.


Pour the mixture in a pot on medium to low heat and stirring non stop for about 15-25 minutes until the mixture becomes thick.

Remove from the heat, add butter and rose water. Continue stirring until butter melted and the mixture shape like soft dough.

Let it slightly cool.

For the centre of baslogh you might use walnuts or plain colourful baslogh pastry by adding drops of food colouring or saffron water to the pastry ( as you see in the photos)


There are different ways to give shape to baslogh: might be used of mould or just give shape by hand.

So, on a piece of cling film, sprinkle shredded coconut powder or plain flour, put some of pastry, line with walnuts and put a piece of string in the middle and top with other layer of pastry. Wrap the cling film and Gently squeeze it with your hand.



Other way for preparing baslogh is: take 1tbsp of pastry and drop it into a plate with shredded coconut powder or plain flour . Put small piece of coloured pastry. Shape the mixture into balls. Coat all sides with flour or coconut powder.

Place it in the refrigerate for an hour. Then remove the cling film and cut baslogh into small pieces.


Tabrizi Ginger Bread

Today I baked a kind of  muffin bread made with ginger, sugar and sesame seeds which comes originally from Tabriz a beautiful city in Iran. Might be baked like flat bread or muffin.



4 cups plain flour
1 whole egg
1 egg yolk
¼ cup oil
1 Tbsp ginger powder
100g sugar
1 Tbsp dried yeast
1 Tsp salt
¼ cup warm milk
1 cup cream yogurt
1 Tbsp Saffron water
Sesame seeds for garnish



In a bowl with warm milk add dried yeast powder, mix together. Cover the bowl with a lid for 10 minutes. Mix oil, ginger powder, salt , egg and yogurt together. Add yeast mixture to above mentioned ingredients and blend together. In a large bowl with flour, add mixture and combine well. Using hand, knead the dough for 10minutes.
Cover the dough with a kitchen towel for 2 hours until the dough is full of air bubbles in a warm location.

Afterwards, Place the dough on the floured work surface. Punching the dough down.
Preheat the oven at 180 C.
Divide the dough into several medium size dough (120g) each one. Or larger ones. Give circle shape or square shape to the dough. Place on the baking tray. Make your favourite design or decoration on top of the dough. Cover dough with a towel for 15 minutes and let to rest.


After 15 minutes, mix egg yolk with saffron water and brushing surface of the dough. Spread sesame seeds over the dough. Bake it for 20 minutes.