This beautiful pomegranate dessert is served to celebrate Yalda, the Iranian celebration of the winter solstice.
Think of masghati as a cross between Jell-O and panna cotta.
It’s infinitely more refined and delicate than Jell-O and not quite as wobbly as panna cotta.
Yalda is the Iranian celebration of the winter solstice.
All these foods represented wishes and hopes for the coming months.
My eyes would inevitably fall with anticipation upon the ruby red pomegranates begging to be cracked open.
My pomegranate masghati is a refreshing dessert inspired by all those Yalda night pomegranates I consumed as a child.
Masghati is a sweet that is like a cross between Jell-O and panna cotta.
Various regions prepare it with different flavors and techniques.
In my recipe, I’ve traded in the wheat starch for cornstarch, which is more readily available.
The quality of your pomegranate juice will determine the taste of the masghati.
The amount of sugar used should be just enough to balance the tang of the juice.
It’s been many years since I’ve sat around a korsi.
Combine sugar and the remaining 2 cups pomegranate juice in a medium saucepan.
Whisk the cornstarch mixture and add it to the saucepan.
Reduce the heat to medium-low and start stirring immediately.
Continue to stir until it starts to set, 2 to 5 minutes.
Don’t go anywhere during this process (the cornstarch sets quickly and can burn).
You’ll know the mixture is ready when it lightly coats the back of a spoon.
You don’t want it to get too thick, as it will keep setting as it cools.
Immediately pour the masghati into the serving dish and smooth the top.
Once chilled, garnish with pomegranate seeds, pistachios and rose petals, if desired, and serve cold.
Tip
This pomegranate masghati relies on the taste and quality of your pomegranate juice.
Before preparing the masghati, taste the juice.
To make ahead
Refrigerate, uncovered, for up to 24 hours.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
