Kolompeh is a special sweet from Kerman, very similar to Sistani cookies, and is handmade with a filling of dates, spices, especially cinnamon, pistachio powder, and more. Traditionally baked in a clay oven, it is now produced in industrial ovens and is exported not only within Iran but also to various parts of the world. For centuries, kolompeh was made by hand and was quite simple to prepare, but today, various molds and modern machines are used to shape it. Here’s how to make this beautiful, delicious, and unique Kerman sweet.
Ingredients for Kerman kolompeh
- Flour: 2.5 cups (about 260 grams)
- Egg yolk: 1
- Milk: 0.5 cup
- Baking powder: ¼ teaspoon
Ingredients for the Filling
- Dates: 250 grams (pitted and thoroughly mashed)
- Oil: ¼ cup (approximately 38 grams)
- Rosewater: a small amount
- Yogurt: a small amount
- Baking powder, rosewater, and saffron as needed.
Steps to Prepare and Bake Kerman Kolompeh
1. Start by mixing the flour and oil in a bowl, kneading it well until a uniform dough forms. In another bowl, combine the egg yolks with saffron, yogurt, and baking powder until well blended.
2. Mix the dough with the above mixture thoroughly. Cover the dough and refrigerate for two hours to rest and reduce its stickiness.
3. Remove the dough from the refrigerator. Spread a layer of plastic wrap on a flat surface, place the dough on it, and cover it with another layer of plastic wrap. Roll out the dough until it reaches about one centimeter in thickness.
4. Remove the plastic wrap and use a round mold to cut out circles for the final kolompeh. If you don’t have a mold, you can use a glass.
5. On each circle, place a small amount of the filling you prepared earlier, then cover it with another layer of dough and pinch the edges with your fingers to seal the filling inside.
6. At this stage, you can use various wooden stamps and molds to decorate the surface of the kolompeh.
7. Arrange the kolompehs on a baking tray and bake them in an oven preheated to 160 degrees Celsius for about 15 to 20 minutes.
8. Once you are sure the dough is baked, remove the kolompeh from the oven and let it cool completely.
For storage, you can keep kolompeh in a sealed container for a while. Note that this sweet is moisture-absorbent, so it’s best stored in a completely dry and cool place to prevent the filling from spoiling.
Kolompeh is usually served with tea. We hope that in the very near future, as the Sana Persian team, we will have the pleasure of hosting you and inviting you to enjoy a cup of tea along with Kerman kolompeh. Looking forward to that day!
