Mini Khoshaf Cups

In the realm of culinary elegance, mini khoshaf cups shine as a perfect embodiment of the artistry and flavours of Persian cuisine. These petite delights encapsulate the essence of Christmas-time hospitality, offering a symphony of dried fruits, nuts and aromatic spices. This is the ultimate fruity dessert-style dish that intertwines tradition and taste.

Serves: 2

½ cup dried apricots, chopped ¼ cup dried figs, chopped ¼ cup raisins

¼ cup dates, pitted & chopped ¼ cup dried cranberries or cherries

¼ cup chopped nuts (almonds, pistachios, walnuts)

¼ tsp ground cardamom

¼ tsp ground cinnamon

1 tsp rose water (optional)

2 cups water

Chopped fresh mint, for garnish

1. In a mixing bowl, combine the chopped dried apricots, dried figs, raisins, chopped dates, dried cranberries or cherries and chopped nuts.

2. Sprinkle ground cardamom and ground cinnamon over the dried fruit and nut mixture.

3. If using, add the rose water to the mixture.

4. In a saucepan, bring 2 cups of water to a boil.

5. Pour the boiling water over the dried fruit and nut mixture. Give it a gentle stir to ensure all the ingredients are well combined. 6. Cover the saucepan with a lid or a clean cloth and let the mixture sit at room temperature for at least 4-6 hours, or preferably overnight. This allows the flavours to meld and the dried fruits to plump up. 7. Just before serving, use a slotted spoon to scoop the soaked dried fruit and nut mixture into mini cups or small serving glasses. Make sure to drain off excess liquid.

8. Garnish each cup with chopped fresh mint for a burst of colour and a refreshing aroma.