These amazing pieces of true art have been hand crafted and hand carved in a small village of Anarestan close to Kerman in Iran. These molds have been in making for a year and then have been aged to perfection. The wooden pieces are sustainable and guaranteed to last a long time if they are hand washed. These molds are guaranteed to not break or crack as they are made using aged branches off old Persian hawthorn and pear trees from Kerman. These delicate pieces are made by the oldest Persian wooden mold maker in Kerman, Mr. Hassani who has been doing this for past eighty years in his village Anarestan of Kerman. Mr. Hassani is the last person remaining of his family still making Kolompeh molds as a way of living. He is 89 years old and looking like a champ. He is proud of his hard work and so are we. We hope you love and cherish these amazing pieces as much as us and Mr. Hassani.
For the pastry:
500 gr flour
250 gr vegetable ghee (or ghee made from butter, which works fine and apparently is much healthier)
170 gr yogurt
2 egg yolks
2/3 tablespoon baking powder
1/2 tablespoon saffron water (add some hot water to pulverized saffron, heat it for about 10 minutes to get out more color)
for the filling:
160 gr dates without skin and core (I used date paste, which is much less expensive over here)
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
60 gr chopped walnuts
Put the ghee in a bowl and add about half of the flour.
Mix (in another bowl) the baking powder and the yogurt, then add the egg yolks, and then the saffron water.
Add the mixture to the dough, and add the remaining flower little by little.
Let it rest for 2 hours in the fridge.
Mash the dates into a paste, if you don’t have readymade paste.
Add the chopped walnuts
Add the cardamom and cinnamon
Little note on making them look pretty:
There are many videos online showing you how to make the edges on this cookies look pretty. Basically, you hold the edge of the rounds between your thumb and middle finger, you twist it inwards, then you move on the next part, squeeze the dough between your two fingers to make the edge thin (to create a pretty fold) and to secure the previous fold; then you repeat that until your kolompeh has pretty edges.
Roll out the dough between cling film, until it’s thinner than a coin. Preheat the oven to 320 Fahrenheit.
Cut out rounds with a scone cutter, dust it in some flour if it sticks to the dough.
Put a spoonful of filling on a round, and place another round on top.
Press the edges together.
Then get yourself a (round) jar and use the bottom to gently put a little pressure on the pile of filling inside. Then tilt it and tighten the edges of the kolompeh with the edge of the jar. After you’ve been all around and you’re sure there are no openings, you can put a little more pressure on the middle of the kolompeh again to spread the filling to the edges and to get a better shape. (You’ll improve quickly)
Then make pretty edges (see description above) and put them on an oven tray.
Bake them for 20 minutes at 160 C/320 F .