Sweets

Sweets to taste or give away Traditional Iranian Ice Cream: Akbar Mashti Akbar Mashti, born in a village in Malayer, was the first Iranian to start the ice cream business. His real name was Akbar Mashhadi Malayeri and he decided to open Iran’s first ice cream parlor with the financial help of his brother. Akbar

Halva Ardeh (Iranian sesame paste) Halva Ardeh, in addition to having an extraordinary flavor, also has a high nutritional value, although it is not recommended to abuse it, especially since it is very caloric and provides a lot of energy. This nutritious food is prepared with sesame cream, wheat flour, toasted and chopped nuts, coconut

Baklava of Yazd, Qazvín and Tabriz Baklava is a popular and traditional Iranian dessert that is prepared and baked in some provinces such as Yazd and Qazvin. The inhabitants of Yazd province also prepare another type of this dessert as a traditional dessert in their city which is known as Baklava Yazdi. It is a

Tabriz Eris In the eating habits of the East Azerbaijan province there is a very tasty and easy to prepare dessert known as Eris (Reese) sweets, considered a local snack of the city of Tabriz. This delicious dessert is prepared in different types with rice flour with cocoa, milk or pistachio, prepared in the form

Faloodeh Eating starch-based noodles may seem like a strange dessert to tourists, but until they taste it, they won’t know the pleasure of eating Faloodeh. Faloodeh is one of the most popular sweets and desserts in Iran, especially in Shiraz, Yazd and Kerman; a type of dessert that is served with crushed ice and is

Gaz, delicious nougat from Isfahan Gaz is the main souvenir of Isfahan, as well as Hamedan (Nahavand), Chahar Mahal and Bakhtiarí, Kermán and Yazd, among the famous and traditional sweets of Iran. Mohammad Ali Shekrchian was the first producer and inventor of gaz in Isfahan. The ingredients of this sweet are: sugar, egg white, almonds

Halva, flour dough Iranian halva is different from Halva cooked in the Middle East. To prepare this delicacy, we fry the wheat flour over low heat with oil or butter. When the flour is cooked, we add nectar (a mixture of sugar, rose water, saffron, cardamom). Then, we form a compact dough, mold it with

Kolucheh, filled cookie Stuffed cookies are a type of round dough filled with a mixture of cinnamon, sugar and chopped nuts, although this content may vary in different parts of Iran. In Kerman, for example, the cake is filled with crushed dates. Kolucheh is usually taken for breakfast or a snack accompanied by tea. Another

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

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.

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

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,

Ranginak 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

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

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

Sohan 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

Sujuk 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

Yazd Sweets Yazd is one of the must-see places in Iran, known for its old town and the “Badgir” wind towers. The beauties and historical monuments of this city attract tourists from all over the world. Some of Yazd’s traditional sweets have many admirers not only in Iran, but also around the world. Qottab: The

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