Paluda: From Serving the Guest: A Sufi Cookbook & Art Gallery

Live as if you had never tasted this paluda,
As if you know nothing of this kitchen that you have seen,
For its paluda cannot help but intoxicate you,
And make you forget your humble sheepskin jacket
and your battered shoes.

Rumi

Serving the Guest: A Sufi Cookbook Essays \| Recipes \| Gallery

Paluda Persian Fruit Salad The Persian word paluda describes fruit salad, or sweet noodles soaked in honey or fruit syrup. To Mevlana, paluda symbolized spiritual sweetness. Simple and elegant, paluda often appears on the Iranian Friday afternoon dinner table, and can be made with whatever fruits are in season.
Total time: 30 minutes 2 honeydew melons 2 cantaloupes ¼ cup sugar 1 tsp. salt 8 peaches ¼ cup freshly squeezed lemon juice ¼ cup rosewater Halve the melons. Scoop the fibrous pulp and seeds into a sieve set over a large mixing bowl. Discard the seeds and fibers and reserve the melon juice. Using a melon baller, scoop out the melon flesh over the juice bowl, reserving any melon juice that drips out in the process. Put the melon balls into the bowl with the juice. Sprinkle in the sugar and salt and stir gently. Bring a large pot of water to a boil. Blanch the peaches for 30 seconds, then remove from the pot and rinse with cold water. Peel and halve the peaches, slice them lengthwise, and put them into a second bowl with the lemon juice. Stir well to distribute the lemon juice evenly over the surface of each peach slice, to prevent discoloration. Combine the melons and their juice, the peaches and lemon juice, and the rosewater. Toss gently, then transfer to a serving bowl. Chill for several hours before serving. from Serving the Guest: A Sufi Cookbook Copyright © 1999, 2000 by Kathleen Seidel Sources of previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.