This Iranian sweet is quite unusual but also quite absurdly simple really.It was delightfully simple to make and had a milky sweet taste with a lovely creamy consistency and colourful crunchy pistachios all over the top - what more could you ask for in a dessert?
# Place cold water in a large bowl and add the cornstarch. Stir well until the cornstarch is completely dissolved (there should be no lumps as long as you do this in cold water).
# Place the almond milk and rice flour in a saucepan and stir well to dissolve. Add the cornstarch and place the saucepan over a low heat.
# Stir continuously while the liquid heats up and bring it to a simmer. Stir continuously!!
# Simmer for about 10 minutes or until it becomes the consistency of thick custard (stirring continuously!).
# Pour into a large wide rectangular dish (like a big lasagne dish) and smooth the surface out level. Allow to cool.
# Refrigerate for a couple of hours and then cut into diamond shaped slices in the pan.
# Spread the crushed pistachios over the top and serve.
Iranian Desserts: Goushe Fil (Elephant Ear)
