A NOMVEX RECIPE
Saffron khanfaroosh
Vegetarian2 servings≈ 75 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Wheat flour75 g
- Fine semolina80 g
- Baking powder3 g
- Sugar80 g
- Eggs1 piece
- Food-grade rose water20 ml
- Ground cardamom2 g
- Water65 ml
- Olive oil300 ml
Declared allergenic ingredients: cereals containing gluten, eggs. Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Mix flour, semolina and baking powder; whisk egg, sugar, rose water, cardamom and water separately.
Combine the mixtures and rest 30 minutes. Heat oil in a stable deep pan to about 170°C.
Drop small spoonfuls into the oil, turn until golden, drain and serve warm.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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