Lavashak is the sour-sweet fruit leather that shows up in Persian kitchens and lunchboxes alike, most often made simply from tart fruit, sugar, and sun or a low oven. This version leans on sour cherries and adds a light bloom of saffron for color and a whisper of warmth — a small, honest addition rather than a traditional cornerstone of the recipe. The result is chewy, tangy, and easy to make in small batches at home.
At a glance
Makes about 12 strips
Prep 20 min
Dries 5–6 hrs
Saffron: 10 threads (≈0.04 g)
Ingredients
- 4 cups pitted sour cherries (fresh or frozen)
- 1/3 cup sugar
- 1 tbsp lemon juice
- 10 threads Raihan Afghan Super Negin saffron, bloomed in 1 tbsp warm water
- Pinch of salt
Instructions
- Simmer cherries with sugar and lemon until soft, 15 minutes. Mash.
- Stir in saffron bloom and salt.
- Spread thin (1/8 inch) on a parchment-lined sheet.
- Oven 175°F / 80°C with door slightly cracked, 5–6 hours, until tacky but not sticky.
- Cut into strips. Roll. Store airtight.
Chef's note
Because this recipe uses so few threads, bloom them in the smallest amount of warm water you can manage — a scant tablespoon — so the color and aroma concentrate rather than dilute into the fruit mash.
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