I am loving the cardamom caramelly goodness of this Persian egg pudding.
My mom learned how to make this Persian egg pudding before she was married, and she’s made it for dessert in our home for as long as I can remember. But it was only recently that I actually started EATING it.
Yeah, so you remember my mutant sense of smell (from my Vegan Mango Milkshake post)? Well, when I was younger, I couldn’t handle cardamom. Since cardamom is such a key flavor in Persian egg pudding, I would literally just smell it coming out of the oven and not even bother to taste it.
Yeah, I was crazy.
Now that my
powers senses are more under my control, I have found that I absolutely freaking love cardamom. I love it so much, I put it in anything I can get away with. To date, I’ve used it in three of the recipes on this site (Best Loose Leaf Chai Tea, Green Tea Metabolism Booster, Besan ki Mithai), four if you count the black cardamom I used in my Authentic Chicken Curry with Desi Chicken post.
But what I want to highlight about this Persian egg pudding is not the cardamom (which tastes awesome) but rather just how easy it is to make. So easy, in fact, that “Beau,” my seven-year-old can prepare it.