Nilou Motamed's Shirini Keshmeshi Recipe

Explore Nilou's shirini keshmeshi in the latest installment of #passerbyrecipes.

For the latest installment of our passerby recipes series, we connected with editor and television personality, Nilou Motamed. Born in Iran and raised in Paris and New York, Nilou brings a genuinely global perspective to her work, informed by a love and understanding of foods from around the world.

Shirini Keshmeshi, Persian Raisin Cookies, are Iran’s answer to the American chocolate chip cookie. Below Nilou shares her recipe with us –

“You can find great versions at bakeries in cities throughout Iran. They’re the cookie that kids and adults alike gravitate to for an afternoon treat — and pair perfectly with strong Persian black tea.

Being away from Iran — in the land of oatmeal raisin and double chocolate chunk cookies — meant that I had to develop my own Shrini Keshmeshi recipe. To recreate the signature crisp edges and moist center, I use high-fat, grass-fed butter. The cookies get most of their sweetness from the plump sultana raisins and a beautiful fragrance and golden hue from the saffron. These cookies come together easily and freeze terrifically. Try baking them for someone you love for Mother’s Day or using them in Persian-style ice cream sandwiches any day of the week."