Persian Date Delights
Serves 3-6 depending on your sweet tooth
An exotic and elegant after-dinner treat that is also simple to prepare. If you don’t have the fresh medjool dates you can use twice the amount of normal dried dates
6 large medjool (Californian) dates
¼ cup pistachios (or other nuts – try walnuts/pecans/cashews)
1 tsp honey
¼ tsp ground cardamom
Zest of one orange, chopped fine
Very small pinch sea salt
1 tsp rosewater or orange blossom water (optional)
1) With a mortar and pestle grind the pistachios into a powder – perhaps with a few remaining chunks.
2) Add honey, cardamom, orange zest, sea salt and rosewater. Continue to grind until it forms a well-mixed paste.
3) Split the dates down one side and remove the seeds.
4) Use the pistachio mixture to stuff dates. Use enough filling to make them plump and open – so you can see the nut/orange mixture. Serve on a beautiful platter, with rose petals!
