Persian-inspired Cinnamon Waffles with Berry Icing

Chelsea Cameron-Fikis
Jun 16, 2018
4 min read

In my hometown of Thunder Bay, ON there are these local delicacies called 'Persians'. I don't know what a sweet dessert roll has in common with the Middle East or long-haired, round-faced cats (the two things that might come to mind when most hear the word), but Persians to me have always been these doughy cinnamon rolls covered with sweet strawberry icing that you can buy in a handful of local bakeries back home.

What's funny is that during my 25 years of living in Thunder Bay, Persians were never really a treat I actively sought out. At times they felt more like a staple than a treat, but maybe that's just how it goes when you live in the city of something thats "famous" isn't it? For instance, a hit song from a hometown artist that hits national success is played every day, at least 24 times a day on all local radio stations (especially in a small hometown). The same could be said about Persians, because in much of my experience this prized pastry was always invited to any social gathering, celebration and so on; Persians felt very commonplace at any event involving food!

Now that I'm living in Toronto, ON my relationship to Persians has changed of course. Lately I've found myself craving, missing and wishing I could buy a Persian to devour, and I literally mean devour. It would take me maybe 4 bites and the whole roll would be gone, I could guarantee it. Why the sudden heartbreak over this popular cinnamon-strawberry/raspberry dessert roll? Joni Mitchell helps to put this reasoning into clear perspective for me: "Don't it always seem to go, that you don't know what you've got 'till it's gone?" And so, I decided this morning to try and resolve my craving in the best way I know how: to improvise and get creative in the kitchen.

I'm approximately 1,400 km away from Thunder Bay and the closest Persian, so I brought a "Persian-inspired" waffle to my breakfast plate this morning. Confession for those who've never had a real Persian: they aren't really that healthy, i.e. the icing isn't coconut cream-based like my waffle icing, and the dough part of a Persian is actually deep-fried and a lot sweeter than this waffle dough, but hey, I wanted to keep a balance of satisfying my Persian craving and enjoying a relatively healthy breakfast. Thus, I can't guarantee that these Persian-inspired waffles taste identical to an authentic Persian from bakeries in Thunder Bay, including The Persian Man and Nucci's Bake a Deli, but I can promise that they taste delicious and are a really fun spin on a classic waffle breakfast! Enjoy everyone, and P.S. if anyone back home feels like sending me some Persians via Canada Post, DM me and I'll send my address details immediately!

Persian-inspired Cinnamon Waffles with Berry Coconut Icing

Vegetarian or Vegan Prep Time: 25 minutes Cook Time: 20 minutes Yield: 4 large waffles

Ingredients:

2 cups all-purpose flour (gluten-free for celiac)
4 teaspoons baking powder
a dash or two of salt
2 tablespoons organic cane sugar
2 medium eggs (omit for vegan and use 2 1/4 cups milk instead)
1 3/4 cups milk (unsweetened original cashew, or your favourite kind)
1/3 cup melted coconut oil or butter
2 teaspoons cinnamon
2 teaspoons vanilla extract

For the Coconut Icing Topping:

1 can (400 ml) of coconut cream
1 cup fresh strawberries or raspberries, chopped then pureed
1 teaspoon vanilla extract
1-2 tablespoons pure pomegranate juice
2-4 tablespoons icing sugar (the more you add the sweeter the icing)

For Garnish:

fresh strawberries or raspberries
pure maple syrup
grass fed butter or vegan butter

Directions:

First you'll need to make your coconut icing. Start by washing and chopping the strawberries or raspberries, then throw them into a blender (I use my Nutri Bullet) with the vanilla extract and pomegranate juice. Blend until you turn the berries into a liquid.
Next, scoop the coconut cream out of the can. Note: if there is any coconut water in the can, separate it from the cream. It will not be required for the icing, but you can add it to smoothies or soups so don't throw it away!
Combine the coconut cream to the blender with the liquid berries. Also add in the tablespoons of icing sugar and mix together.
Once everything has combined, place the icing in a bowl in the fridge for at least an hour. This will help the icing firm up.
When your icing has started to firm, preheat your waffle iron.
Take all of the dry waffle ingredients and whisk together in a bowl (flour, baking powder, salt, sugar and cinnamon).
In a separate bowl whisk together the wet waffle ingredients (milk, coconut oil, vanilla extract and eggs unless you're making vegan waffles then omit the eggs).
Make a well in the middle of your dry ingredients and add in the wet ingredients. Whisk until everything is evenly combined with no obvious lumps.
Ladle the waffle batter into your waffle iron and bake until golden brown. I find that vegan waffles take longer to cook and to get golden and crispy, so keep this in mind if you're making the vegan variation: allow vegan waffles more time in the waffle iron.
Serve the waffles hot and top with fresh strawberries or raspberries, the berry coconut icing and a bit of maple syrup!