Khoshaf Dried Fruit and Nut Compote Iran Middle East
Indulge in the exquisite flavors of the Middle East with this Khoshaf Dried Fruit and Nut Compote, a refreshing and naturally sweet dessert that combines the vibrant essence of Iranian cuisine. Featuring a luscious mix of dried apricots, figs, dates, and raisins, this dish is elevated with aromatic orange blossom water, rose water, and a hint of cinnamon. Soaked overnight in a fragrant syrup, the fruits develop a rich, syrupy sweetness that pairs beautifully with the crunch of toasted almonds, walnuts, and pistachios. Perfect for Ramadan, special occasions, or a guilt-free treat, Khoshaf is a make-ahead recipe that’s as easy to prepare as it is satisfying. Serve it chilled in elegant bowls, and let this timeless compote transport you to the heart of Middle Eastern culinary traditions. Ideal for dessert lovers and those seeking unique gluten-free and vegan recipe options!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Dried apricots
- 1 cup Dried figs
- 1 cup Dried dates (pitted)
- 0.5 cup Raisins
- 0.5 cup Almonds (blanched)
- 0.5 cup Walnuts
- 0.5 cup Pistachios (shelled)
- 2 tablespoons Orange blossom water
- 2 tablespoons Sugar
- 4 cups Water
- 1 tablespoon Rose water
- 1 Cinnamon stick
Instructions
Begin by chopping the dried apricots, figs, and dates into bite-sized pieces. Set them aside in a large mixing bowl along with the raisins.
In a medium saucepan, combine 4 cups of water, the sugar, and the cinnamon stick. Bring the mixture to a gentle boil, stirring occasionally until the sugar dissolves, about 3-4 minutes.
Remove the cinnamon stick and let the syrup cool to room temperature. Once cooled, stir in the orange blossom water and rose water.
Pour the cooled syrup over the dried fruits in the mixing bowl. Stir well to ensure the fruits are evenly coated and soaking in the liquid.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
Meanwhile, lightly toast the almonds, walnuts, and pistachios in a dry skillet over medium heat for 2-3 minutes until fragrant. Let them cool completely.
When ready to serve, sprinkle the toasted nuts over the chilled fruit mixture for added texture and flavor.
Serve the Khoshaf in individual bowls or glasses, optionally garnished with a small sprig of mint for a pop of color.
Nutrition Facts
Calories |
2350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.8 g | 122% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 28.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 63 mg | 3% | |
| Total Carbohydrate | 382.8 g | 139% | |
| Dietary Fiber | 49.0 g | 175% | |
| Total Sugars | 294.9 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 667 mg | 51% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4589 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
