Gaz — Persian rosewater nougat with pistachios

i. Origin & history

Isfahan is the canonical home of gaz, where the historic Boldaji and Kermani families have made it since the 17th century. The traditional tamarisk sap is now hard to source even in Iran; most gaz today uses sugar, honey, and egg-white nougat technique.

ii. Ingredients

Makes 30 servings · scroll the side panel to adjust

• 300 g sugar
• 200 g honey
• 100 ml water
• 2 egg whites
• Pinch saffron, steeped in 2 tbsp hot water
• 2 tbsp rosewater
• 200 g whole shelled pistachios
• 2 tbsp rice flour (for dusting)

iii. Method

1. Toast pistachios briefly in a dry pan until fragrant.
2. Cook sugar, honey and water to 150 °C / 300 °F on a sugar thermometer.
3. Meanwhile, whip egg whites to stiff peaks.
4. With the mixer running, pour the hot syrup in a thin stream into the whites. Whip 8-10 minutes until very thick and barely warm. Whisk in saffron and rose water.
5. Fold in pistachios. Press into a tray dusted with rice flour; dust top; cool overnight. Cut into squares with an oiled knife.

iv. Tips & common mistakes

• Use the freshest ingredients you can. The recipe relies on them.
• Read the method through first. Several steps must be ready in advance.
• Season patiently. Sweetness and salt are tuned at the end, not the start.

v. Variations

Gaz-e Boldaji uses tamarisk manna for the traditional flavour. Gaz with pomegranate seeds is a Yazd specialty. Almond gaz is a common variant.

vii. More from Persian

• Pashmak — Persian sugar floss
• Turkish Delight — rosewater sugar cubes
• Bastani — Persian saffron ice cream
• Sholeh Zard — saffron rice pudding
• Marzipan — almond paste
• Honeycomb Candy — aerated honey-sugar candy