Zulbia Bamieh (Persian donut)

Zulbia and Bamiyeh are a type of dessert that can be found in pastry shops in Iran, especially during the month of Ramadan. The raw materials of this dessert are: flour, yogurt, starch and yeast. Once the dough is prepared, depending on the desired shape, it is immersed in oil to cook until golden brown. Once the oil is extracted, they are sweetened with a nectar containing saffron and rose water.

The word Zulbia was originally a modified form of the word ‘crucifixion’, as it was shaped like a cross surrounded by a circle. This dessert is still known as “Jalebi” in the southern regions of Iran. These delicious treats are served with Iranian-style tea.


One of the most famous local sweets in the city of Maraghe is Sujuk sweets, known as a popular and delicious souvenir. The use of nutritious raw materials such as starch, grape juice, nuts and coconut, as well as having a delicious taste and aroma, make Sujuk one of the most popular souvenirs in this region. The inhabitants of the city of Maraghe, in mid-December, begin to prepare the sweets of their city. Coconut, almonds, pistachio, rose water, sweet apricot kernel, cardamom, grape juice, walnut and the famous Maraghe rye flour are the ingredients of this delicious sweet.


Sohan is a crunchy saffron cake and a type of halva, made from wheat sprouts in different shapes and flavors depending on the ingredients. In Iran, there are honey, sesame, almond, pistachio and mixed sohan. Qom Sohan is the most famous in Iran and the history of the former dates back to the Qajar period in the said city. The main ingredients of sohan, handmade, are: water, whole wheat flour, wheat germ, sugar, oil, egg yolk, cardamom, saffron and pistachio.

Sholezard, saffron rice pudding

Sholezard, a traditional Iranian dessert, is prepared and distributed at certain festivals and ceremonies. Given the presence of saffron, it immediately stands out among all dishes. The dessert has rice, rose water, saffron and sugar. Once cooled, garnish with cinnamon, almonds and sliced ​​pistachios. As this dessert is cooked mainly for religious holidays, the cinnamon is sprinkled with religious expressions and names, distributing it among friends and family. However, nowadays, the decoration is varied and the dessert is also served in some bars and restaurants.


The palm tree is mainly found in the humid and warm areas of southern cities and along the Persian Gulf and therefore the tasty and nutritious dessert of Ranginak is popular in southern cities such as Shiraz and Bandar Abbas or Bushehr. The preparation consists of frying the flour in butter mixed with cinnamon and cardamom and then adding the dates and chopped walnuts. Finally, we decorate the plate with coconut powder or pistachio powder.

Rahat-ol Holqum (starch and sugar jelly), a souvenir from Tabriz

Another popular sweet from Iran is Rahat-ol Holqum. This delicious sweet, of Ottoman origin, is sold in most pastry shops in the city. It is one of the most used sweets to receive guests, especially during the Yalda night. It is made from starch, flour, water, sugar, lemon, rose water, pistachio, or coconut powder.

Pulaki Konjedi (caramelized sesame)

Thanks to its many virtues, sesame is highly valued and provides energy to the human body. Therefore, nutritionists attach great importance to the consumption of this useful nutrient. Sesame, sugar, powdered pistachio, saffron and powdered cardamom are the main ingredients for the preparation of Pulaki, well known in Isfahan, Qom and Qazvín. In fact, the inhabitants of these cities welcome their guests with Pulaki accompanied by a good cup of tea.

Shirini Badami (sweet almond)

The variety of traditional sweets in Iran is very wide and significant. In Iran, sweets are made with nuts and different types of flour: chickpeas, rice, wheat, chestnuts, etc. Of course, pistachio, saffron and cardamom are not lacking among the main ingredients. Therefore, in addition to their wonderful taste, they also express the history and art of the inhabitants of this land. The almond sweets from the central regions of Iran are very tasty and have a pleasant aroma. Powdered sugar, flour, powdered almond, powdered pistachio, powdered cardamom and solid oil and sometimes even animal fat are used to prepare this sweet.

Nokhodchi (chickpea sweet)

Nokhodchi is one of the traditional sweets of the Qazvin province. It is a small, sweet, delicate and delicious dessert that is prepared simply and without any culinary complexity. The inhabitants of the province of Qazvin use chickpea flour, vegetable oil, powdered sugar, wheat flour, powdered cardamom, egg yolk and pistachio slices. Nokhodchi is one of the sweets made in other provinces of Iran, but Qazvin’s chickpea paste is completely different from the rest of the country.

Nan Berenji (sweet rice flour)

Nan Berenji is another of the exquisite sweets and perfumes that are part of the diet of the inhabitants of the Kermanshah, Yazd and Borujerd provinces. This delicious dessert is prepared in many cities of Iran according to the climate and the taste of the inhabitants of this region. In Kermanshah, it is prepared with rice flour, sugar, eggs, white flour, oil, cardamom, and rose water. The Nan Berenji in this province is very famous and every year, especially during Norouz, Kurdish pastry chefs receive many orders from all over the country.