These pastries are not traditional Afghan food, but are purely symbolic. We make Spelt-Honey pastry shells, and then fill them with a saffron pastry cream with poppy seeds. We finish the shells off with sherry-soaked raisins (our pearls!). Raisins have been cultivated in Herat using the same methods for more than 500 years. The region hosts more than 120 varieties of these precious jewels, and people like Naser Jami, coordinator of the Presidium of the Abjosh Raisin of Herat, are currently working to promote their quality in the world markets. We hope that you try and make our desserts and celebrate the bounty of Herat!