7 Delicious Persian Desserts You Must Try Before You Go

After a meal, it is enjoyable to eat sweets and desserts, whether it is a straightforward date or an exciting and colorful dessert. According to historical evidence, Iranians were among the first people to practice this universal habit, which indicates that Iranian ancestors were among the first to value dessert consumption. As a result, it is not surprising that Iran is rich in various types of delectable desserts, and you can find a unique type of sweet and dessert in every region of Iran. On special occasions, some Iranian desserts are served as a standard part of the reception or have come to represent religious vows and needs. Here are some of the most well-known Persian desserts and sweets.

• Ghorabieh:

The Iranian town of Tabriz, known for its baked goods and sweets, is where the shortbread-style cookie known as ghorabieh first appeared. Egg whites, flour, sugar, and ground almonds are all ingredients in this classic recipe that you may already have in your pantry. This sweet treat has a special place in Iranian cuisine because it is soft, chewy, and delicious without being overly sweet. After a meal, it's customary to serve these delectable winter desserts with a warm cup of tea or coffee. Even though ghorabieh is filling enough on its own, you can give it your spin by topping it with pistachio or almond slices.

• Ghotab:

One of the most popular Iranian sweets, ghotab is enjoyed all year long, especially as a Nowruz dessert or as a regular Iranian dessert. The traditional sweet of the provinces of Yazd and Kerman, simple walnut Ghotab with spices like cardamom and saffron, has a way of greeting its devotees all year long in these areas.

• Persian Baklava:

Since it has been around for so long—more than 4,000 years—baklava is a genuine staple of Middle Eastern cuisine. This dessert is served in Iran as flaky layers of pastry stuffed with toasted nuts and covered in sweet rosewater syrup. Contrary to the majority of other varieties of Baklava, such as those served as desserts in Turkey, Morocco, Egypt, or Morocco, this Persian variation is luscious, aromatic, and rich without being overly sweet. Nothing beats this exquisite dessert, no matter how it's served. Baklava, like other pastries, tends to taste better the next day.

• Ranginak:

Dates are among the most important fruits that farmers harvest in the warm areas of southern Iran and along the Persian Gulf. In fact, among those who live in southern Iran, dates are regarded as one of the primary food ingredients. They prepare incredible foods with incredibly delicious dates. Ranginak is a date-based Persian dessert popular in southern Iran.

• Sohan:

Sohan is the best memento you can take home from the holy city of Qom for anyone who intends to visit. This saffron brittle has a rich, sweet taste and an irresistible aroma thanks to a unique combination of nuts, flour, and spices. To balance out the strong sweetness, rose petals and pistachios are sprinkled on top of a batch of snappy toffee candy. It's impossible to stop eating each bite-sized piece because it's so buttery and crunchy. When paired with a glass of bitter tea, these brittles will disappear before you know it. Sohan keeps well at room temperature for about a week.

• Basloogh:

It is one of the straightforward homemade desserts that can be made without an oven. Although this dessert has Turkish origins, it is popular among Iranians who speak Turkish in the cities of Tabriz and Ardabil. Walnut baslogh is the most popular variety of basloogh among the various varieties, including jelly-colored and saffron basloogh.

• Gaz:

Nougat, the candy bar of happiness made of sugar, egg whites, and roasted nuts, is undoubtedly familiar to ardent sweet eaters. The Persian version of Gaz is pistachio- and rosewater-studded and scented. This nougat can have a subtle, nutty flavor or a strong sweet flavor, depending on how the ingredients are combined. You can make it into a tasty treat that will be enjoyed by everyone by serving it with a hot cup of tea.

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