Desserts

Tender almond shortbread cookies.

Layered phyllo pastry with nuts, bound in cardamom syrup.

A traditional cornstarch-set milk pudding.

Crumbled bread bound with oil, sugar, and nuts.

The dervish's bowl — a humble milk-and-rice sweet.

A soft sweet rice scented with fenugreek.

Firni — a delicate milk pudding scented with cardamom and rosewater, dusted with pistachio.

A rich sweet of flour, oil, and syrup.

A flour halwa cooked in oil and sugar, scented with cardamom.

Sheer yakh — churned Afghan ice cream, often with cardamom and rosewater.

Crisp pastries filled with Afghan ice cream.

Rice simmered in sweetened milk.

New Year's drink made with dried fruit AKA Mewah Tarkada / Mewah Nowroozi

Falooda — chilled rose syrup with thin starch noodles and ice cream.

Quince poached in fragrant syrup.

A sweet halwa of slow-cooked carrot.

A halwa of rice flour, soft and fragrant.

Golden saffron rice pudding, set and chilled.

A semolina halwa, golden and rich.

A delicate sweet of egg drawn into silken threads in syrup.

A small-pot sweet pudding.

A lightly sweet tea bread, called Roht.

A sweet, soft rice pudding.

Leetee — a warm sweet porridge.

Thin vermicelli simmered in sweet milk.

Samanac — a slow-cooked wheat-sprout pudding made for Nowruz.