Rosewater, saffron, cardamom and pistachio: Persian sweets announce themselves by their scent before you take the first bite. In Iran, something sweet belongs to almost every moment of daily life – afternoon tea, a visit to relatives, the Persian New Year Nowruz and religious holidays. Persian sweets are often less sticky than people expect, and surprisingly elegant. In this article we introduce eight classics, explain the ingredients that shape them and tell you when they are eaten in Iran.
What makes Persian sweets special#
Iranian confectionery relies on a few strong aromas. Rosewater made from the Damask rose is probably the most important – it perfumes syrups, pastries and ice cream. Saffron turns desserts golden and gives them a delicate, slightly bitter note; you can read more about the "red gold" in our article on Persian saffron. Then there are cardamom, pistachios and almonds, which give many Iranian sweets their colour and crunch.
Many specialities are also tied to a particular city. Travellers in Iran like to bring the local sweet home as a souvenir (soghati) – much as visitors to Austria might bring Mozartkugeln from Salzburg.
Iranian sweets from the cities of Persia#
Gaz from Isfahan#
Gaz from Isfahan is a soft, white nougat with pistachios or almonds, flavoured with rosewater. It was originally made with angebin, a sweet plant sap found on tamarisk shrubs in the region. Today it is usually replaced by other ingredients, but the name has remained. Gaz is sold dusted in flour so the pieces do not stick together. You can read more about its history in the Wikipedia article on gaz.
Sohan from Qom#
Sohan is a crunchy saffron brittle from the city of Qom. It is cooked from sugar, butter, saffron and sprouted wheat, then sprinkled with pistachios or almonds. These round golden discs are so famous that "sohan-e Qom" is almost a synonym for the city in Iran.
Baklava from Yazd#
Baklava is known in many countries, but the Persian version from Yazd is smaller, drier and less sweet. Instead of thick layers of syrup it relies on ground almonds or pistachios, cardamom and rosewater. The little diamonds go perfectly with a glass of tea.
Persian desserts for hot days#
Faloodeh from Shiraz#
Faloodeh is considered one of the oldest frozen desserts in the world. Very thin starch noodles are served in a semi-frozen syrup of sugar and rosewater – with a squeeze of lime juice or a little sour-cherry syrup. The result is refreshing, slightly tart and ideal for summer in Shiraz.
Bastani sonnati – saffron ice cream#
Bastani sonnati, literally "traditional ice cream", is a creamy ice cream with saffron, rosewater and pistachios. It often contains small pieces of frozen cream. On the street it is sold between two thin wafers like a sandwich – a classic for children and adults alike.
Persian sweets for festivals and holidays#
Many Persian sweets are closely tied to the calendar.
Nan-e nokhodchi are small, clover-shaped cookies made from chickpea flour and cardamom, often topped with a pistachio. They melt on the tongue and appear on every guest table at Nowruz, the Persian New Year in March.
Zoolbia and bamieh are fried pastries dipped in a syrup with rosewater and saffron. Zoolbia looks like a tangle of loops, bamieh is smaller and ridged. Both are especially popular during Ramadan, when they are eaten to break the fast.
Sholeh zard is a golden saffron rice pudding with rosewater, decorated with cinnamon and chopped pistachios – often in elaborate patterns. It is traditionally made as nazri, food shared with neighbours and people in need after a vow. Rice also plays a major role in savoury Iranian cooking, as our recipe for Morasa Polo shows – the "jewelled rice" with pistachios, almonds and dried fruit that blurs the line between sweet and savoury.
Sweets and tea: an inseparable pair#
In Iran, sweets are rarely eaten on their own. There is almost always a glass of strong, deep-red tea alongside. Some people drink it with a sugar cube held in the mouth, others with nabat, saffron rock candy. You can find out how this tea culture works in our article on Persian tea.
Even after a hearty meal – such as a grill platter, whose long story we tell in The History of Kebab – tea and something sweet are the usual finale. Guests are almost always offered sweets, often more than once, in the spirit of Persian hospitality.
Conclusion: discover Persian sweets with all your senses#
Persian sweets say a lot about the country: about its cities, its festivals and its love of scent and colour. Whether gaz from Isfahan, crunchy sohan or chilled faloodeh – each speciality has its own story. Anyone who wants to get to know Iranian cuisine should therefore think not only of rice and kebab, but also of what comes afterwards.
You can enjoy Persian cuisine at SANTOOR, Florianigasse 20, 1080 Vienna – open daily from 12:00 to 22:00, with a kitchen that is 100% halal. Book your table here and enjoy an evening full of Persian flavours.