Persian Sweets Recipes | Iranian Cookies & Candies

Popular Persian Sweets

Iranians have a rich and storied history of confectionery, with a legacy that spans centuries. Although ice cream was not in its modern form, it is believed to have originated in Iran approximately 2,400 years ago. The historical roots of Western dry sweets, such as cookies, can be traced back to the traditional Iranian "koloocheh" about 1,300 years ago. However, Iranians have not played a significant role in the development of ice cream, possibly due to the relatively lower production and consumption of dairy products in Asia compared to Europe, which may be attributed to the widespread difficulty of lactose digestion among many Asian populations. Among the renowned Iranian sweets that have gained international recognition are Isfahan's 450-year-old "Gaz", Qom's 100-year-old "Sohan", Yazd's 100-year-old "Qottab", and Tabriz's 120-year-old "Qurabiya". In addition to these celebrated sweets, each city in Iran boasts its own unique local confections, which are certainly worth discovering. This page offers a brief overview of some of the most well-known Iranian sweets.

Baklava Sweet of Iran

Baklava

Pistachio Nougat

Gaz

Reshte Khoshkar

Sweet of Guilan

Iranian Cotton Candy

Pashmak

Kolompeh Sweet

Kolompeh of Kerman

Qurabiya Cookie

Qurabiya Cookie of Tabriz

Iranian Naan Berenji

Naan Berenji

Iranian Rock Candy

Rock Candy

Iranian Baslogh

Baslogh Sweet

Iranian Qottab

Qottab Sweet

Iranian Noghl

Noghl Sweet

Iranian Loz

Loz Sweet

Iranian Haji Badam

Haji Badam

Iranian Sohan

Sohan Qom

Iranian Kaak

Kaak Kermanshah

Iranian Chickpea Cookie

Chickpea Cookie

Iranian Sesame Candy

Sesame Candy

Iranian GhandFut

GhandFut Candy

Iranian Poulaki

Poulaki

Iranian Burnt Almonds

Burnt Almonds

Iranian Rosettes

Rosettes Sweet

Popular Persian Sweets, Baklava

Baklava Sweet

Baklava is one of the most exquisite Iranian pastries, crafted in various styles, including those from Tabriz, Yazd, and Qazvin. Its origins can be traced back to Turkey and Central Asian nations such as the Caucasus, Russia, and Azerbaijan. Additionally, local adaptations are found in several Arab countries like Lebanon and Syria, as well as in Greece and Cyprus. Nonetheless, the most renowned baklavas globally are located in Turkey and Baku. Historical documents suggest that the first baklava in its present form was served in the kitchens of the Topkapi Palace in Istanbul. During the Ottoman Empire, it was customary to celebrate a ceremony known as "Baklava Alayı" on the fifteenth day of Ramadan. Furthermore, another narrative indicates that one of the oldest baklava recipes dates back to two centuries before Christ during ancient Rome. This topic has sparked a historical debate between Turks and Greeks, with each side asserting that baklava originated in their respective countries.
The typical structure of baklava consists of layers of special dough filled with crushed nuts such as pistachios and almonds, drizzled with syrup or honey. Iranian baklava is available in diamond, square, and rolled shapes, featuring flavors like black mulberry, coconut, pistachio, almond, and various other nuts. The primary ingredients of Iranian baklava include rosewater, sugar, cardamom, flour, baking powder, egg yolks, powdered sugar, milk, and oil. Due to Tabriz's proximity to Turkey, the oldest type of Iranian baklava is produced there.

Popular Persian Sweets | Persian Gaz Pistachio Nougat

Popular Persian Sweets, Gaz

Persian Pistachio Nougat

Gaz, a traditional and iconic sweet from Isfahan, is celebrated as a beloved souvenir and is available in various forms, including bite-sized pieces (Gaz-e Loghmeh), flour-coated (Gaz-e Ardi), Sohan Gaz, chocolate-infused Gaz, saffron-flavored Gaz, and rosewater-scented Gaz. Each variety is enriched with nuts such as pistachios or almonds, enhancing its appeal. With a history spanning nearly 450 years, Gaz has maintained its significance in Iranian culture and heritage since the Safavid era. Over time, this delicacy has undergone numerous transformations. For instance, during the famine caused by World War I in 1914, Gaz gradually disappeared from dining tables as expensive ingredients like pistachios and almonds were replaced by more affordable options such as beans.
The name "Gaz" originates from "Gaz Angabin," referring to the sap of the tamarisk plant, which is harvested by a specific insect. This rare and natural sweetener imparts a distinctive flavor to Gaz. Traditionally made with egg whites, sugar, rosewater, and Gaz Angabin, modern recipes often substitute this rare sap with more accessible alternatives like sugar or glucose syrup due to its scarcity. Recognized for its cultural significance, Isfahan's Gaz has been registered as an intangible cultural heritage by UNESCO and remains a symbol of the city's artistry and craftsmanship. This sweet treat not only embodies Isfahan's culinary traditions but also holds a prominent place in Iran's export history. Historically gifted to royal families, it continues to be enjoyed both locally and internationally as a hallmark of Persian confectionery excellence.

Popular Persian Sweets, Reshte Khoshkar

Reshte Khoshkar

Reshteh Khoshkar is a delightful and unique sweet from Gilan, Iran, particularly cherished during Ramadan. This traditional treat is semi-prepared, fried in oil, and typically served with tea. Its primary ingredients consist of a rice flour-based dough filled with a mixture of nuts, sugar, and cinnamon. After frying, it is ready to be enjoyed. The recipe for Reshte Khoshkar is straightforward and time-efficient; it can be prepared in advance, stored in the freezer, and fried fresh whenever desired.
Visually, it resembles a small sandwich made of thin dough with a sweet filling. To make it, follow this easy recipe: create a flat, very thin layer of net-like bread, fill it with ingredients such as sugar, nutmeg, and walnuts, then fry the entire sandwich until golden brown. This sweet has been a part of local tradition for about three centuries and is especially popular for breaking fast during Ramadan meals.

Popular Persian Sweets, Pashmak

Iranian Cotton Candy

Pashmak is a traditional and delightful Persian sweet made by passing warm, humid air over sugar. During this process, the sugar transforms into a semi-solid state and then into long, thin strands. This confection, with its soft, cotton-like texture, belongs to the candy family and has gained considerable popularity worldwide. Typically, pashmak is crafted with small amounts of flavoring or food coloring and is available in a variety of flavors, including saffron, cocoa, vanilla, milk, cantaloupe, orange, strawberry, mint, and more. By incorporating approved food colors and flavorings, a colorful array of pashmak varieties can be created. The method of making Iranian pashmak closely resembles that of Turkish pashmak, with both being similar in taste and appearance.
This sweet is composed of heat-treated sugar fibers mixed with water, resulting in a delicate texture that melts effortlessly in the mouth. The most renowned Iranian pashmak is produced by Haj Khalifeh Confectionery in Yazd province. While the exact origin of pashmak remains unclear and no specific geographical location has been identified for it, evidence indicates that this sweet has been a part of Iranian confections for approximately 600 years. On an international scale, the most famous version of pashmak was invented by Americans William Morrison and John Wharton. They created the first cotton candy machine in 1897, revolutionizing the production of this beloved treat.

Popular Persian Sweets, Kolompeh

Iranian Kolompeh

Kolompeh Kermani is one of the most beloved and delectable sweets from Iran's Kerman province, often considered a quintessential souvenir of the region. Renowned for its delightful aroma and flavor, this traditional pastry is crafted in various types, including walnut, sesame, pistachio, and bite-sized versions. Kolompeh features two distinct layers: the inner layer is a rich blend of dates, walnuts, cinnamon, and cardamom powder, while the outer layer—resembling a cookie—is made from flour, brewed saffron, egg yolk, and baking powder. Notably organic, Kolompeh uses dates as a natural sweetener instead of sugar. Thanks to its dry texture, this sweet can be stored for extended periods in sealed containers, making it both a practical and flavorful treat.

Popular Persian Sweets, Qurabiya Cookie

Qurabiya Cookie

Qurabiya is a highly sought-after souvenir from Tabriz, renowned for being one of the most expensive sweets due to the premium ingredients used in its preparation. This delectable treat is crafted from ingredients like almond flour, vanilla, eggs, and more, traditionally adorned with pistachios, almonds, and sometimes coconut. Notably, Qurabiya is considered a healthier option since it is prepared without oil. Consequently, individuals with diabetes or those mindful of their health can indulge in this flavorful and aromatic sweet without concern.

Popular Persian Sweets, Naan Berenji

Iranian Naan Berenji

Naan Berenji, a delicate and aromatic Persian rice flour cookie, is traditionally enjoyed during Nowruz (Persian New Year) celebrations. This beloved sweet, cherished by Iranians and travelers alike, is crafted from rice flour, wheat flour, powdered sugar, solid oil, eggs, rosewater, and cardamom. Variations include the classic version made with Kermanshahi oil and a saffron-infused variety. Recognized as a signature treat from cities like Kermanshah, Qazvin, Zanjan, Yazd, and Shiraz, Naan Berenji has also been registered as an intangible cultural heritage of Kermanshah Province.

Popular Persian Sweets, Rock Candy

Iranian Rock Candy

Iranian Rock Candy or Nabat is a traditional type of sugar derived from sugarcane, which crystallizes through a precise physical process influenced by time and temperature, resulting in exquisite crystals. To prepare nabat, sugar is initially dissolved in boiling water to create a rich, saturated solution. Next, a thread is carefully suspended in the water, allowing it to cool and form crystals. Nabat is the precursor to modern rock candies and is now available in a variety of flavors, including cardamom, cinnamon, lemon, gorse flower, rose, and mint. Various forms of nabat are available, such as branch-shaped, stick-shaped, tooth-shaped, mixed, veil, and powdered nabat, which are widely sold in the market. Historically, grandmothers would recommend tea with nabat for any ailment, as the combination is known for its rapid therapeutic benefits. You may have experienced emotional distress and felt a sense of calm after drinking tea with nabat, which helped alleviate your discomfort. If you do not have diabetes, consider incorporating nabat into your beverages for added enjoyment.

Popular Persian Sweets, Baslogh

Baslogh Sweet

Baslogh is a traditional Iranian sweet served during Nowruz (the Persian New Year) and Yalda Night celebrations. This confection has a jelly-like texture due to its gelatin base. It is also known as "Rahat ol-Qowm," which means "easy to chew and swallow." It's hard to eat this sweet without falling in love with it. This delicious and popular treat is made from starch, sugar, vanilla, rosewater, gelatin powder, walnut kernels, and coconut powder.

Popular Persian Sweets, Qottab

Qottab Sweet

Qottab is one of the most famous and delicious traditional sweets from Yazd, celebrated for its unique taste and cultural significance. This sweet consists of two main parts: the outer layer, made from wheat flour, yogurt, egg yolks, and sometimes baking powder, and the inner filling, which combines almond powder, powdered sugar, cardamom, and occasionally walnut or cinnamon for added flavor. The dough is deep-fried to achieve a crisp texture and then coated with powdered sugar.

Popular Persian Sweets, Noghl Candy

Noghl Candy

Noghl is a delightful Persian sweet often used as a substitute for sugar due to its soft texture and fragrant aroma. Among its varieties, Bidmeshk Noghl from Urmia stands out, featuring a walnut-filled center. Other popular flavors include vanilla, saffron, rosewater, and cinnamon. These diverse options make Noghl a versatile and cherished treat, perfect for pairing with tea or coffee.

Popular Persian Sweets, Loz

Loz Sweet

Loz is a renowned and traditional sweet from Yazd, often considered a staple at celebrations and ceremonies. This delicacy is made with simple yet flavorful ingredients, including sugar, powdered sugar, almond powder, saffron, and water. With slight variations in its recipe, Loz is also recognized as a traditional sweet in Tabriz. In Yazd, Loz comes in different varieties such as pistachio Loz, saffron Loz, and coconut Loz, each offering a unique flavor profile. Its delicate texture and rich aroma make it a favorite among Persian sweets, cherished both locally and internationally.

Popular Persian Sweets, Haji Badam

Haji Badam Sweet

Haji Badam is a traditional and popular Iranian sweet, primarily produced in the cities of Kerman, Yazd, and Kashan. These small, flavorful treats are made with almond kernels, egg yolks, powdered sugar, solid oil, flour, and cardamom powder. Their delicate texture and bite-sized form make them an ideal choice for serving at ceremonies and special occasions. A variation of this sweet, known as Haji Pesteh, substitutes almonds with pistachios for a unique twist. According to local lore, Haji Badam was invented during the Qajar era by Haji Khalifeh Ali Rahbar, a renowned confectioner from Yazd. It is said that he carried some of these sweets with him on his pilgrimage to Mecca. Upon his return, the sweet gained the name "Haji Badam," inspired by the story of how it remained in his pocket throughout his journey.

Popular Persian Sweets, Sohan

Sohan Sweet

Sohan is one of the most beloved and iconic traditional sweets of Iran, with its origins dating back to the Qajar era. According to local legends, when a representative of Naser al-Din Shah visited Qom for the inauguration of the new courtyard of Hazrat Masoumeh, he was served a sweet halva made with crushed pistachios after lunch. Impressed by its taste and digestibility, he remarked, "This halva is like a sohan (a rasp); it has lifted our fatigue." From that moment, the sweet became known as "Sohan." The key ingredients of Sohan include wheat germ flour, sugar, butter or oil, saffron, cardamom, honey, and pistachios. Over time, egg yolk was added to enhance its texture and shelf life. Sohan is now produced in various types, such as Sohan-e Gol (traditional circular shape), Sohan Loghmei (bite-sized pieces), Sohan Asali (honey-based), and Sohan Konjedi (sesame-based). Each variety offers a unique flavor profile and texture. Today, Sohan is not only a cherished souvenir of Qom but also enjoys widespread popularity in Iran and abroad, particularly in Arab countries. Its delightful combination of crunchiness, sweetness, and aromatic spices makes it an excellent accompaniment to tea or a thoughtful gift from the region.

Popular Persian Sweets, Kaak

Kaak Sweet

Persian Kaak, is a beloved and traditional Iranian sweet originating from Kermanshah. This treat is made from delicate, thin layers of dough crafted with ingredients such as wheat flour, powdered sugar, eggs, cardamom, cinnamon, and sometimes pistachio or coconut powder. The dough is carefully rolled into layers, then dusted with powdered sugar, cinnamon, or pistachio powder to enhance its flavor and aroma. Kak is renowned for its crispy texture and fragrant spices, making it a delightful accompaniment to tea. A similar version of this sweet, known as Yokheh, is produced in Shiraz and shares many characteristics with Kak, though each retains unique regional touches. Both Kak and Yokheh are considered iconic souvenirs of their respective regions and are cherished for their rich taste.

Popular Persian Sweets, Chickpea Cookie

Iranian Chickpea Cookie

Without a doubt, Chickpea Flour Cookies (Nan-e Nokhodchi) are among the most beloved and iconic Iranian sweets, with their origins rooted in the city of Qazvin. These cookies are crafted from a blend of butter, chickpea flour, sugar, cardamom, rosewater, saffron, and pistachio powder, resulting in a soft and crumbly texture that melts in your mouth. Perfectly paired with tea or herbal infusions, these delightful treats are a staple of Persian culinary tradition and a favorite during festive occasions like Nowruz.

Popular Persian Sweets, Sesame Candy

Sesame Candy

Sesame is a powerhouse of essential minerals, including iron, phosphorus, calcium, magnesium, and potassium. Thanks to its rich nutritional profile, sesame-based sweets are both wholesome and highly beneficial. Sesame candy, made from egg yolks, sugar, and sesame seeds, features a distinctive appearance with neatly compressed sesame pieces. This sweet treat not only boasts a delightful flavor but also makes for an excellent and nutritious snack choice.

Popular Persian Sweets, GhandFut

GhandFut Sweet

GhandFut is a unique type of sugar made by enhancing regular sugar with added colors or ingredients such as sesame, saffron, or cocoa. This sugar closely resembles candy and is commonly used as a substitute for traditional sugar in tea. It is available in a variety of flavors and styles, including colorful, sesame, saffron, and cocoa-infused options, offering a flavorful twist to your tea experience.

Popular Persian Sweets, Poulaki

Poulaki Sweet

Poulaki, also known as Poolaki, is one of the most iconic sweets from Isfahan, Iran. This traditional Persian candy is made from a simple mixture of water, sugar, and white vinegar, which is heated until it achieves a golden hue. The caramelized mixture is then spread into a thin layer on a tray, and once dried, it transforms into the delicate and crispy Poulaki. Its name derives from its thin, transparent appearance resembling coins or scales (poulak in Persian). Poulaki comes in a variety of flavors, including saffron, ginger, coconut, lemon, honey, poppy seed, cardamom, cinnamon, and mint. It is often enjoyed alongside tea or coffee as a lighter alternative to sugar. Thanks to its thinness and lower calorie content compared to traditional sugar cubes, Poulaki is also a popular choice for those mindful of their diet.

Popular Persian Sweets, Burnt Almonds

Iranian Burnt Almonds

Burnt Almonds (Badam Sokhteh), despite its name suggesting a bitter, charred flavor, are surprisingly sweet and delightful. This traditional treat is made by heating a mixture of almonds, water, and sugar until the sugar melts and forms a thick, caramelized coating around the almonds. During this process, the almonds take on a darker hue, giving rise to the name "burnt almonds." For added flavor and aroma, sesame seeds are occasionally sprinkled over the almonds during preparation. Today, burnt almonds are enjoyed as a snack or used to enhance the taste of certain dishes. This nutritious and flavorful sweet pairs wonderfully with tea or herbal infusions. While its origins trace back to the city of Shiraz, burnt almonds are also widely produced in the provinces of Kurdistan and Gilan, where they remain highly popular.

Popular Persian Sweets, Rosettes

Iranian Rosettes

Persian Rosettes, also known as Window Bread (Nan Panjereh) or Khatun Panjereh, are among the oldest and most traditional Iranian sweets, named for their distinctive window-like appearance. The primary ingredients include wheat flour, eggs, starch powder, and rosewater, finished with a dusting of powdered sugar for decoration. By incorporating food-safe coloring, vibrant and visually appealing variations of this treat can be created. While this dessert has Scandinavian origins, it has been widely embraced in Iran and is particularly popular in provinces such as Yazd and Gilan, especially during festive occasions like Nowruz.
The process begins by mixing the ingredients to create a smooth batter. Using specially designed rosette molds, the batter is shaped and deep-fried in hot oil until golden and crispy. The resulting cookies are light and delicate, often enjoyed alongside tea. Nan Panjereh is not only a beloved treat in Iran but also recognized internationally as a festive delicacy in countries such as Turkey, India, China, and Malaysia. Its unique texture and intricate design make it a centerpiece on celebratory tables around the world.