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Welcome to Felexa, your premier destination for the finest Iranian dried fruits that add a burst of flavor and nutrition to culinary creations worldwide. In this article, we invite you on a culinary journey filled with creativity and indulgence as we present our top 10 recipes featuring Iranian dried fruits. From sweet to savory, these dishes are sure to delight every palate and showcase the versatility of our premium products.

felexa dried fruit

  1. Persian Date Energy Balls:

   – Ingredients:

     – 1 cup pitted Iranian dates

     – 1 cup nuts (such as almonds, walnuts, or pistachios)

     – 2 tablespoons cocoa powder

     – 1 tablespoon honey or maple syrup (optional)

     – Shredded coconut or sesame seeds for coating

   – Method:

  1. In a food processor, blend dates, nuts, cocoa powder, and honey until a sticky dough forms.
  2. Roll the mixture into small balls and coat them in shredded coconut or sesame seeds.
  3. Chill in the refrigerator for 30 minutes before serving. Enjoy as a wholesome snack or dessert.

felexa dried fruit

  1. Apricot Glazed Chicken:

   – Ingredients:

     – 4 boneless, skinless chicken breasts

     – 1 cup dried Iranian apricots, chopped

     – 1/2 cup orange juice

     – 2 tablespoons honey

     – 2 cloves garlic, minced

     – 1 teaspoon dried thyme

     – Salt and pepper to taste

   – Method:

  1. In a small saucepan, combine chopped apricots, orange juice, honey, garlic, thyme, salt, and pepper. Simmer over low heat until the mixture thickens into a glaze.
  2. Season chicken breasts with salt and pepper, then grill or pan-sear until cooked through.
  3. Brush the apricot glaze over the cooked chicken breasts and serve hot. Pair with rice or roasted vegetables for a delicious meal.

felexa dried fruit

  1. Raisin and Walnut Couscous Salad:

   – Ingredients:

     – 1 cup couscous

     – 1 1/4 cups water or vegetable broth

     – 1/2 cup Iranian raisins

     – 1/2 cup chopped walnuts

     – 1/4 cup chopped fresh parsley

     – 2 tablespoons olive oil

     – 2 tablespoons lemon juice

     – Salt and pepper to taste

   – Method:

  1. In a saucepan, bring water or vegetable broth to a boil. Stir in couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
  2. In a large bowl, combine cooked couscous, raisins, walnuts, parsley, olive oil, lemon juice, salt, and pepper. Toss until well combined.
  3. Serve the couscous salad chilled or at room temperature as a refreshing side dish or light lunch option.

Felexa dried fruit

  1. Stuffed Figs with Goat Cheese and Honey:

   – Ingredients:

     – 8 fresh figs

     – 1/2 cup goat cheese

     – 2 tablespoons honey

     – 1/4 cup chopped Iranian pistachios

   – Method:

  1. Preheat the oven to 375°F (190°C). Cut an “X” into the top of each fig, about halfway down.
  2. Gently squeeze the base of each fig to open it up slightly.
  3. Stuff each fig with goat cheese and drizzle with honey. Sprinkle chopped pistachios on top.
  4. Place the stuffed figs on a baking sheet and bake for 10-12 minutes, or until the cheese is slightly melted and the figs are warmed through.
  5. Serve as an elegant appetizer or dessert, garnished with additional honey and pistachios if desired.

Felexa dried fruit

  1. Date and Nut Granola Bars:

   – Ingredients:

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     – 1 1/2 cups rolled oats

     – 1 cup chopped Iranian dates

     – 1/2 cup chopped nuts (such as almonds, pecans, or cashews)

     – 1/4 cup honey or maple syrup

     – 1/4 cup melted coconut oil

     – 1 teaspoon vanilla extract

     – 1/2 teaspoon ground cinnamon

     – Pinch of salt

   – Method:

  1. Preheat the oven to 350°F (175°C). Line a baking dish with parchment paper.
  2. In a large bowl, combine rolled oats, chopped dates, chopped nuts, honey or maple syrup, melted coconut oil, vanilla extract, cinnamon, and salt. Mix until well combined.
  3. Press the mixture evenly into the prepared baking dish, then bake for 20-25 minutes, or until golden brown.
  4. Let the granola bars cool completely before cutting into squares or rectangles. Enjoy as a wholesome snack on the go.

Felexa dried fruit

  1. Pistachio and Fig Salad with Balsamic Glaze:

   – Ingredients:

     – 4 cups mixed greens (such as spinach, arugula, and kale)

     – 1 cup sliced fresh figs

     – 1/2 cup Iranian pistachios, chopped

     – 1/4 cup crumbled feta cheese

     – 2 tablespoons balsamic glaze

     – 1 tablespoon olive oil

     – Salt and pepper to taste

   – Method:

  1. In a large salad bowl, combine mixed greens, sliced figs, chopped pistachios, and crumbled feta cheese.
  2. Drizzle olive oil over the salad and toss until evenly coated. Season with salt and pepper to taste.
  3. Transfer the salad to serving plates and drizzle with balsamic glaze just before serving. Serve as a refreshing starter or light main course.

Felexa dried fruit

  1. Date and Walnut Bread:

   – Ingredients:

     – 2 cups all-purpose flour

     – 1 teaspoon baking powder

     – 1/2 teaspoon baking soda

     – 1/2 teaspoon salt

     – 1 cup Iranian dates, chopped

     – 1/2 cup chopped walnuts

     – 1/2 cup brown sugar

     – 1/4 cup melted butter or vegetable oil

     – 2 eggs

     – 1 cup buttermilk or yogurt

     – 1 teaspoon vanilla extract

   – Method:

  1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Stir in chopped dates, chopped walnuts, and brown sugar.
  3. In another bowl, whisk together melted butter or oil, eggs, buttermilk or yogurt, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes.

Felexa dried fruit

  1. Saffron and Date Rice:

   – Ingredients:

     – 2 cups basmati or Iranian rice

     – 1 cup Iranian dates, pitted and chopped

     – 1 cup barberries (zereshk)

     – 1 onion, thinly sliced

     – 2 tablespoons butter

     – 1 teaspoon saffron threads

     – Salt and pepper to taste

   – Method:

     – Rinse the rice and soak it in water for 30 minutes. Drain and set aside.

     – In a pot, sauté the sliced onion in butter until golden. Add the chopped dates and barberries and cook for a few minutes.

     – Dissolve saffron in warm water and add it to the pot.

     – Add the drained rice to the pot and season with salt and pepper. Pour enough water to cover the rice by about an inch.

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     – Cover the pot and cook over low heat until the rice is fluffy and cooked through. Serve hot and enjoy the burst of flavors!

Felexa dried fruit

  1. Apricot and Almond Couscous Salad:

   – Ingredients:

     – 1 cup couscous

     – 1 cup boiling water

     – 1/2 cup Iranian apricots, diced

     – 1/4 cup sliced almonds

     – 1/4 cup chopped fresh mint

     – Juice of 1 lemon

     – 2 tablespoons olive oil

     – Salt and pepper to taste

   – Method:

     – Place couscous in a bowl and pour boiling water over it. Cover and let it sit for 5 minutes, then fluff with a fork.

     – Stir in diced apricots, sliced almonds, and chopped mint. Drizzle with lemon juice and olive oil, then season with salt and pepper.

     – Serve the couscous salad as a refreshing side dish or light lunch option, perfect for warm summer days.

Felexa dried fruit

  1. Pistachio Crusted Salmon:

Ingredients:

– 4 salmon fillets

– 1/2 cup finely chopped Iranian pistachios

– 2 tablespoons Dijon mustard

– 2 tablespoons honey

– 1 tablespoon olive oil

– Salt and pepper to taste

– Lemon wedges for serving

Method:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a small bowl, mix together the chopped pistachios, Dijon mustard, honey, olive oil, salt, and pepper.
  3. Place the salmon fillets on the prepared baking sheet and spread the pistachio mixture evenly over the top of each fillet.
  4. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and the crust is golden brown.
  5. Serve hot with lemon wedges on the side. This pistachio-crusted salmon is a show-stopping entrée that’s sure to impress your dinner guests!

Felexa dried fruit

10 + 1. Date and Walnut Baklava:

   – Ingredients:

     – 1 package phyllo dough

     – 1 cup Iranian dates, pitted and chopped

     – 1 cup Iranian walnuts, chopped

     – 1 cup melted butter

     – 1 cup sugar

     – 1/2 cup water

     – 1 teaspoon ground cinnamon

   – Method:

     – Preheat the oven to 350°F (175°C). Layer phyllo dough sheets in a baking dish, brushing each layer with melted butter.

     – Mix chopped dates and walnuts with ground cinnamon and spread the mixture over the phyllo layers.

     – Continue layering phyllo sheets and butter until the dish is filled. Cut into squares or triangles.

     – Bake for 45-50 minutes, or until golden brown and crispy. Meanwhile, make a syrup by boiling sugar and water until thickened.

     – Pour the syrup over the baked baklava and let it soak before serving. Indulge in the irresistible combination of crunchy layers, sweet dates, and nutty goodness!

 

Conclusion:

We hope you enjoy these tantalizing recipes featuring Iranian dried fruits from Felexa. Whether you’re craving a sweet snack, a savory entrée, or a refreshing salad, our premium products are sure to elevate your culinary creations and delight your taste buds. For more delicious inspiration and to explore our full range of Iranian dried fruits, visit our website today!

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