A Taste of Iran’s Most Beloved Sweets

Hello everyone!

As someone who grew up in Iran, I’m excited to share with you a delicious part of our culture: Iranian candies and sweets! Just like our poetry and carpets, our desserts are rich, diverse, and often tied to deep traditions and celebrations.

Let’s take a bite into some of Iran’s most iconic sweets:

1. Sohan (سوهان) – The Persian Toffee

This crunchy, saffron-infused brittle is a specialty of Qom, a city near Tehran. Made with wheat sprout, sugar, butter, saffron, cardamom, and slivered almonds or pistachios, sohan is often given as a gift and served with tea. It’s buttery, sweet, and melts in your mouth!

2. Gaz (گز) – Persian Nougat

Originating from Isfahan, gaz is made from sap of the wild tamarisk plant, mixed with rosewater, egg whites, sugar, and pistachios or almonds. Soft and chewy, it’s one of the most famous souvenirs from central Iran and is often served during Nowruz (Persian New Year).

3. Ranginak (رنگینک) – Date Delight

Ranginak is a traditional dessert from southern Iran, especially popular in the Persian Gulf region. It’s made with dates, walnuts, cinnamon, and a warm topping of toasted flour and butter. Simple, yet incredibly satisfying!

4. Pashmak (پشمک) – Persian Cotton Candy

Pashmak looks like cotton candy, but it’s denser and more flavorful. Made from sugar and sesame, this fluffy treat comes in flavors like rose, saffron, and pistachio. It’s especially popular in Yazd, a desert city known for its sweets.

5. Baqlava (باقلوای یزدی) – Iranian-Style Baklava

While many countries have their own version of baklava, Iran’s version (especially from Yazd) is lighter and more floral, often flavored with rosewater and cardamom, and topped with ground pistachios. It’s a staple at weddings and special occasions.

Why Iranian Sweets Stand Out

Iranian sweets aren’t just about sugar, they often include aromatic spices, nuts, rosewater, and saffron, ingredients that reflect our ancient culinary traditions. Most of them are meant to be enjoyed slowly, usually alongside a steaming glass of Persian black tea.

If you’re curious about Iranian culture or want to practice talking about food in Persian or English, I’d love to help you learn more in one of my lessons on Cafetalk!

Thanks for reading, and now, maybe it’s time for a little something sweet?