David Malosh for The New York Times. Food Stylist: Hadas Smirnoff. Editors’ Collection Ramadan Desserts EmailShare on PinterestShare on FacebookShare on Twitter
Faloodeh (Persian Lime and Rose Water Granita With Rice Noodles) Samin Nosrat 20 minutes, plus several hours’ freezing
Easy Ferni (Iranian Rice Flour Pudding) Naz Deravian, Fariba Nafissi 20 minutes, plus an optional 3 hours’ chilling
Pistachio and Rose Water Semolina Cake Yotam Ottolenghi, Yotam Ottolenghi, Helen Goh 2 hours, plus cooling
Vegan Brownies With Tahini and Halvah Charlotte Druckman, Amy Chaplin 1 hour 15 minutes, plus chilling
Pastry Nests With Poached Pears and Feta and Saffron Cream Yotam Ottolenghi 1 hour, plus infusing time