Zhent

If you don't have ready-made talkan, sort through 300 g of millet, then toast it in a dry skillet over medium heat for 8–10 minutes, stirring often, until lightly golden; let it cool completely and grind into fine grits.

Rinse the raisins, pour hot water over them and let sit for 5 minutes, then drain, pat dry and chop finely.

Melt the butter in a small saucepan over low heat, without letting it come to a boil.

Add the sugar to the butter and stir for 1–2 minutes, until the crystals are almost dissolved.

Add the talkan and raisins, mix thoroughly until you get an even, moist crumb, then firmly press the mixture into a parchment-lined dish in a layer 2–3 cm thick.

Chill the zhent in the refrigerator for 1–1.5 hours, until firm. Cut into diamonds or slices and serve with tea.