s h i r i n i • keshmeshi • شیرینی کشمشی


one of my favorite persian sweets, especially around norooz, is shirini keshmeshi. just picture: rosewater, saffron, and raisins floating in a light, crisp cookie. pass the tea, please!

not only do these taste amazing, but they are so easy to make–and one batch makes roughly 80 – 90 cookies!


recipe (adapted from here, i add saffron to my recipe!):


  • 1 cup unsalted butter, melted
  • 1 teaspoon vanilla
  • ½ teaspoon rosewater (golab)
  • ⅓ teaspoon saffron (persian saffron, if possible) dissolved in 2 tablespoons hot water
  • 1¾ cup sugar
  • 2⅓ cup all-purpose flour
  • 4 eggs
  • 2 cups raisins


  1. Mix melted butter, rosewater, vanilla, saffron, and sugar in a large mixing bowl until combined.
  2. Add the eggs, one at a time, and mix until combined.
  3. Fold in raisins.
  4. Fold in the flour in sections–make sure each section is well combined before you add the next.
  5. Wrap the bowl with plastic wrap, and chill the dough in the fridge for at least 20-30 minutes.
  6. Preheat oven to 350 F degrees.
  7. Line a cookie sheet with parchment paper–important to use parchment paper, foil will cause the cookies to burn on the bottom FAST!
  8. Using a two teaspoons, drop teaspoon sized amounts of dough onto the sheet–leave an inch in between each cookie as they tend to spread!
  9. Bake for 15 minutes, or until the edges of the cookie have a golden color to them.
  10. Remove from oven and allow to cool completely before removing from baking sheet.
  11. Serve with hot tea, and enjoy! Store leftovers (if any!) in an air-tight container at room temperature.

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