Kolompeh is a traditional Iranian pastry originated in city of Kerman. It's one of the easy pastries that you can make at home and it's very popular during the Norooz (Persian new year).
The dough is soft, buttery and scented with saffron and cardamom. The filling is made of dates and nuts (normally walnut or pistachio), spices and rose water. However, I used pecans in the filling and I just loved the result.
There are some special stamps for making Kolopmeh to not just press it but to give it a beautiful shape on top. But no worries if you don't have any, you can just skip that step and it will be still as tasty.
You can keep the Kolmpeh in an airtight container in room temperature for cup to five days.
