{"id":425,"date":"2017-09-29T18:07:25","date_gmt":"2017-09-29T13:07:25","guid":{"rendered":"http:\/\/beckykeepshouse.com\/?p=425"},"modified":"2020-11-29T23:37:23","modified_gmt":"2020-11-29T18:37:23","slug":"persian-egg-pudding-baking-with-kids","status":"publish","type":"post","link":"https:\/\/beckykeepshouse.com\/persian-egg-pudding-baking-with-kids\/","title":{"rendered":"Persian Egg Pudding – Baking with Kids"},"content":{"rendered":"
I am loving the cardamom caramelly goodness of this Persian egg pudding.<\/p>\n
<\/p>\n
My mom learned how to make this Persian egg pudding before she was married, and she’s made it for dessert in our home for as long as I can remember. \u00a0But it was only recently that I actually started EATING it.<\/p>\n
WHAT?!<\/p>\n
Yeah, so you remember my mutant sense of smell (from my Vegan Mango Milkshake<\/a> post)? \u00a0Well, when I was younger, I couldn’t handle cardamom. \u00a0Since cardamom is such a key flavor in Persian egg pudding, I would literally just smell it coming out of the oven and not even bother to taste it.<\/p>\n Yeah, I was crazy.<\/p>\n Now that my But what I want to highlight about this Persian egg pudding is not the cardamom (which tastes awesome) but rather just how easy it is to make. \u00a0So easy, in fact, that “Beau,” my seven-year-old can prepare it.<\/p>\n <\/p>\n <\/p>\n Everyone that knows Beau also knows that he loves to cook. \u00a0He was just a little over a year old when he ran into the kitchen and picked up the heavy wooden mortar and pestle (hawan dasta<\/em> in urdu) and pretended to make ginger garlic paste with it. \u00a0We laughed then and thought it was a one-time thing. \u00a0But Beau’s fascination with cooking only grew.<\/p>\n When he was a year and a half, he would spend most of the day on my kitchen floor, playing with my pots and spatulas. \u00a0I would have to negotiate a trade with him if I ever needed to use the one he was playing with. \u00a0He was obsessed with watching recipe videos on youtube. \u00a0While other children were demanding to see cartoons, Beau loved watching the recipe for Aloo Gosht<\/em>.<\/p>\n By the time Beau was four, he knew more spices and cooking terminology than I knew when I was 20. \u00a0By age five it was impossible to keep him out of the kitchen. \u00a0He wanted to observe all he could (and “help” however he could while my back was turned.) \u00a0Beau’s cooking instincts were always freakishly accurate (Mashallah, may Allah place Barakah in it, Ameen). \u00a0I’ve honestly lost track of the number of times Beau’s suggestions or insistence that I check on a dish has resulted in saving dinner from being spoiled or burned. \u00a0It was then that my husband and I began to realize that this was not a “quirk” but a gift from Allah (SWT).<\/p>\n But unfortunately, Beau’s passion is not universally appreciated.<\/p>\n There are very few people who see Beau’s love for all things culinary and encourage it. \u00a0Some observe his cooking with amusement, others comment on it with sarcasm, and there are even a few people who can barely hide their disgust for it.<\/p>\n I didn’t understand at first. In the United States, chefs are treated with the kind of dignity and respect you would give to any professional such as a doctor or an engineer. \u00a0The reason being that we understand just how much education and training are required to become a chef.<\/p>\n Unfortunately, this is not the case in Pakistan. \u00a0Here, chefs are looked at as doing “women’s work” or “servant’s work.” \u00a0It’s not about the pay: chefs at high level restaurants and hotels are paid well here in Pakistan just as they are in the US, but that pay means very little if people don’t respect you. \u00a0In the higher gentry and upper class, perhaps there is more of an understanding (I wouldn’t really know) but as far as middle class society is concerned, if you’re a chef, you’ve thrown away your education.<\/p>\n It hurts my heart to see people negatively react to the very thing that makes my little boy’s eyes light up with happiness. \u00a0I have had to teach him to be careful who he talks about his cooking to, because there are some people who will try to discourage him.<\/p>\n “Your dreams are fragile and precious, be careful whose hands you place them in,” I explained. \u00a0This was a lesson I wish I didn’t have to teach, especially at such a young age.<\/p>\n <\/p>\npowers<\/del> senses are more under my control, I have found that I absolutely freaking love cardamom. \u00a0I love it so much, I put it in anything I can get away with. \u00a0To date, I’ve used it in three of the recipes on this site (Best Loose Leaf Chai Tea<\/a>, Green Tea Metabolism Booster<\/a>, Besan ki Mithai<\/a>), four if you count the black cardamom I used in my Authentic Chicken Curry with Desi Chicken<\/a> post.<\/p>\nChef Beau<\/h2>\n