This Persian Paradise Smoothie blends rosewater, dates, peaches, yogurt, and pistachios into a creamy, fragrant drink inspired by Persian flavors. Naturally sweet and packed with healthy fats, fiber, and protein, this smoothie is perfect for a romantic breakfast, afternoon refreshment, or floral dessert alternative.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 5 minsTotal Time 5 mins 2 ripe peaches (or 1½ cups frozen peach slices)
1 medium banana (fresh or frozen)
½ cup plain Greek yogurt (or unsweetened coconut yogurt)
¾ cup unsweetened almond milk
2 Medjool dates, pitted and softened (soak in hot water for 5 min if firm)
½ tsp rosewater
1 tbsp raw pistachios (plus more for garnish)
½ tsp cardamom (optional but traditional)
Ice cubes (optional, for texture)
1
Add almond milk and yogurt to the blender first.
Add all remaining ingredients, including softened dates and rosewater.
Blend on high for 45–60 seconds until smooth, creamy, and fragrant.
Taste and adjust — more rosewater for floral lift, or a bit more yogurt for tang.
Pour into glasses and garnish with chopped pistachios and dried rose petals, if desired.
Side Information
2
Calories per serving (approx): 230–290
Flavor profile: Floral, lightly sweet, creamy, fruity with warm spice notes
Key nutrients: Healthy fats, fiber, antioxidants, potassium, protein
Pairing Suggestions
3 Enjoy with:
Persian-inspired granola with saffron and nuts
A slice of almond flour cake or tahini cookies
Fresh figs or a side of cucumber and mint
Persian black tea with cardamom or rose
Tips & Notes
4
Rosewater rules: Use a light hand — too much will overpower the smoothie. Add ¼ tsp more only if desired.
No banana? Sub with frozen cauliflower or ½ avocado for creaminess.
Nut-free version: Skip pistachios or replace with sunflower seeds.
Chill factor: Freeze your peach slices and banana ahead for an ultra-cold, thick blend.
Make it dessert: Add a drizzle of honey and blend with a scoop of vanilla protein or ice cream for a floral milkshake twist.
Ingredients 2 ripe peaches (or 1½ cups frozen peach slices)
1 medium banana (fresh or frozen)
½ cup plain Greek yogurt (or unsweetened coconut yogurt)
¾ cup unsweetened almond milk
2 Medjool dates, pitted and softened (soak in hot water for 5 min if firm)
½ tsp rosewater
1 tbsp raw pistachios (plus more for garnish)
½ tsp cardamom (optional but traditional)
Ice cubes (optional, for texture)
Directions 1
Add almond milk and yogurt to the blender first.
Add all remaining ingredients, including softened dates and rosewater.
Blend on high for 45–60 seconds until smooth, creamy, and fragrant.
Taste and adjust — more rosewater for floral lift, or a bit more yogurt for tang.
Pour into glasses and garnish with chopped pistachios and dried rose petals, if desired.
Side Information
2
Calories per serving (approx): 230–290
Flavor profile: Floral, lightly sweet, creamy, fruity with warm spice notes
Key nutrients: Healthy fats, fiber, antioxidants, potassium, protein
Pairing Suggestions
3 Enjoy with:
Persian-inspired granola with saffron and nuts
A slice of almond flour cake or tahini cookies
Fresh figs or a side of cucumber and mint
Persian black tea with cardamom or rose
Tips & Notes
4
Rosewater rules: Use a light hand — too much will overpower the smoothie. Add ¼ tsp more only if desired.
No banana? Sub with frozen cauliflower or ½ avocado for creaminess.
Nut-free version: Skip pistachios or replace with sunflower seeds.
Chill factor: Freeze your peach slices and banana ahead for an ultra-cold, thick blend.
Make it dessert: Add a drizzle of honey and blend with a scoop of vanilla protein or ice cream for a floral milkshake twist.
