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Gaz is one of Iran’s signature sweets, a soft chewy nougat that feels both festive and everyday at once. It is often linked with Isfahan, where boxes of Gaz are bought as gifts, shared with guests, and served alongside tea when you want the table to look generous without fuss.
What makes Gaz so appealing is how it changes as you eat it. It starts with a gentle resistance, then melts into a honeyed, floral sweetness with nuts tucked through the bite. It is not a sticky jawbreaker, and it is not a brittle snap either, it sits right in the middle.
If you enjoy sweets that balance perfume with richness, Gaz is worth your attention. One piece can feel satisfying, yet it rarely feels heavy. You can nibble it slowly with hot tea, or serve it after a meal when everyone wants something small but memorable.
Want to dive deeper into Iranian Cuisine? Don’t miss our post on Traditional Iranian Foods to Try
What Is Gaz?
Gaz is a Persian nougat traditionally made by whipping a sugar syrup with egg whites until it turns pale and thick, then folding in nuts. The set is tender and slightly elastic, with a clean bite that gives way easily. It is usually cut into rectangles and dusted.
You will also hear the term Gaz angabin. Angabin refers to a sweet substance associated with a plant and insect interaction, used in some traditional recipes. Many modern versions use honey or glucose alongside sugar for texture and stability, while keeping the classic flavour profile.
In shops, Gaz often comes in neat boxes lined with paper, sometimes wrapped individually. It is common to offer it with Persian tea, and you may see it presented alongside other sweets such as sohan or baklava. It reads as a gift, but it is also a quiet treat.
Texture matters here as much as flavour. Good Gaz should not feel grainy, and it should not slump into a syrupy mess. It should hold its shape, then soften pleasantly as it warms in your mouth. The nuts should taste fresh and the sweetness should feel rounded.
Ingredients and Taste
The base usually includes sugar, egg whites, and a sweetener such as honey or glucose to keep the nougat supple. Rosewater is common, and sometimes a hint of cardamom appears. The nuts are often pistachios or almonds, though hazelnuts can show up too.
Rosewater can worry people who have only met it in heavy perfumes. In Gaz, it is meant to be light, like a floral note carried on warm air rather than poured from a bottle. When it is handled well, it lifts the sweetness and makes the nougat taste bright.
Pistachios bring a buttery green richness and a gentle crunch. Almonds add a clean, milky nuttiness that plays well with rose. Some versions include slivers, others use larger pieces for a more obvious bite. Either way, the nuts stop the sweetness from feeling flat.
The flavour is sweet, yes, but it is also aromatic and nut driven. You get sugar and honey first, then the fragrance of rosewater, then the warm echo of nuts. If cardamom is present it sits in the background, offering a subtle spice that keeps each bite interesting.
Because it is whipped, the sweetness does not hit like a dense caramel. It feels airy, almost creamy, even though it is not dairy based. That makes it easy to pair with tea or coffee, and it also explains why a small piece can feel plenty.
A Taste of History
Gaz is closely associated with Isfahan, a city long known for craft, trade, and hospitality. Over time, sweets became part of how people marked occasions and welcomed guests. Gaz settled into that role, something you could offer quickly that still felt thoughtful and special.
Traditional accounts connect Gaz to local ingredients and techniques, including the use of angabin in older preparations. Whether a recipe uses angabin today or not, the idea remains, a sweet that reflects regional resources and the skill of confectioners who understand syrup stages and whipping.
Like many heritage sweets, Gaz travelled through markets and family kitchens as well as professional workshops. Recipes were adjusted to suit changing ingredients and modern production, yet the aim stayed steady. A pale, fragrant nougat with nuts, cut neatly, ready to share.
Buying Gaz in Iran can feel like stepping into a small ceremony. You compare textures, nut content, and fragrance, and you choose a box that suits the occasion. It is a sweet tied to giving, not just eating, which helps explain its lasting popularity.
How to Make Gaz (Persian Nougat)
Gaz is a treasured sweet from Isfahan, known for its snowy white centre, gentle chew, and perfume of rosewater and pistachio. Making it requires patience and careful timing rather than speed, with close attention to syrup temperature and egg whites. The process is traditional and rewarding, producing a confection meant to be sliced and shared slowly with tea. See the recipe card at the bottom for printable directions
Ingredients
• 250 g white sugar
• 120 ml water
• 80 g glucose syrup or light honey
• 2 large egg whites, at room temperature
• 1 tbsp rosewater
• 1 tsp cardamom powder
• 80 g pistachios, lightly toasted and roughly chopped
• Rice flour or icing sugar, for dusting
Cooking Instructions
Step 1: Prepare the mould and workspace
Line a small square tin with baking parchment and dust lightly with rice flour. Keep a sugar thermometer ready and ensure all ingredients are measured before cooking, as timing is crucial once the syrup begins. Move on once your setup is organised.
Step 2: Cook the sugar syrup
In a heavy based saucepan, combine the sugar and water over medium heat. Stir gently until dissolved, then stop stirring and allow the syrup to boil until it reaches 115°C. Add the glucose syrup and continue boiling until it reaches 125°C, then remove from heat and prepare to work quickly.
Step 3: Whip the egg whites
While the syrup cooks, beat the egg whites in a clean bowl until stiff peaks form. The whites should hold their shape firmly without appearing dry. Once ready, keep the mixer running on low speed and move to the next step.
Step 4: Combine syrup and egg whites
Slowly pour the hot syrup into the whipped egg whites in a thin stream, continuing to beat constantly. This step sets the structure of the gaz, so pour steadily and avoid splashing to maintain a smooth texture.
Step 5: Add flavourings
Increase the mixer speed slightly and add the rosewater and cardamom. Beat until the mixture thickens and turns glossy, with a marshmallow like consistency. When the mixture begins to pull away from the bowl, proceed to the next step.
Step 6: Fold in pistachios
Using a spatula, gently fold in the chopped pistachios until evenly distributed. Work carefully to avoid deflating the mixture, then prepare to shape while it is still warm.
Step 7: Shape the gaz
Transfer the mixture into the prepared tin, smoothing the surface with a lightly oiled spatula. Dust the top with rice flour and allow it to cool at room temperature for at least 6 hours until fully set.
Step 8: Slice and finish
Once firm, remove from the tin and cut into small rectangles or diamonds using a sharp knife dusted with flour. Arrange neatly and prepare for serving.
Step 9: For serving
Serve gaz with Persian tea or light coffee. Store pieces layered with parchment in an airtight container. Lightly dust with extra flour just before serving for a traditional finish.
Variations and Substitutions
• Pistachios can be replaced with almonds for a milder flavour
• Rosewater may be reduced or replaced with orange blossom water
• Glucose syrup can be substituted with light honey, though the texture will be slightly softer
• Cardamom can be omitted for a plain white gaz, common in some regions
Cooking Tips for Perfect Gaz
• Use a sugar thermometer for accuracy, as temperature defines texture
• Always add syrup slowly to avoid scrambling the egg whites
• Toast nuts lightly to enhance flavour without darkening the nougat
• Work quickly once mixing begins, as gaz sets fast as it cools
How to Store and Reheat
Storing Gaz at Room Temperature
Gaz keeps well in a cool dry place, away from direct sunlight and heat sources. A sealed tin or airtight container helps it stay tender and prevents it from picking up kitchen smells. If the weather is warm, keep it in the coolest cupboard you have.
If Gaz is individually wrapped, keep the wrappers on until serving. They protect the surface from drying and keep the dusting neat. If it is unwrapped, separate layers with baking paper so pieces do not cling together and tear when you lift them.
Refrigerating Gaz
Refrigeration is not always necessary, but it can help in very warm homes. If you refrigerate it, store it airtight to avoid dampness, since moisture can make the surface tacky. Let pieces sit at room temperature for a short while before serving.
Cold Gaz can feel firmer and less fragrant. Warming it slightly in the air, not in heat, allows the rosewater and nuts to open up again. Think of it like letting chocolate lose its chill, flavour returns as the texture relaxes.
Freezing Gaz
Freezing works if you want to keep Gaz for longer, especially gift boxes opened over time. Wrap pieces tightly, then place them in a freezer safe container to prevent freezer odours. Defrost overnight in the fridge, then bring to room temperature before eating.
Once defrosted, avoid repeated freezing and thawing. It can disturb the texture and make the nougat feel weepy or uneven. If you freeze it, portion it first so you only thaw what you plan to serve.
Reheating and Serving Tips
Gaz does not need reheating, and applying heat can ruin the set. If it feels too firm, simply let it sit unwrapped for a few minutes at room temperature. Body warmth and time are enough to soften it without melting the sugar structure.
For serving, pair it with black tea, Persian tea with cardamom, or even a light coffee. Offer small pieces and a glass of water nearby, as the sweetness and perfume land better when the palate stays fresh. It also looks lovely on a simple plate with nuts.
Gaz (Persian Nougat)
Ingredients
- 250 g white sugar
- 120 ml water
- 80 g glucose syrup or light honey
- 2 large egg whites at room temperature
- 1 tbsp rosewater
- 1 tsp cardamom powder
- 80 g pistachios lightly toasted and roughly chopped
- Rice flour or icing sugar for dusting
Instructions
- Line a small square tin with baking parchment and dust lightly with rice flour. Keep a sugar thermometer ready and ensure all ingredients are measured before cooking, as timing is crucial once the syrup begins. Move on once your setup is organised.
- In a heavy based saucepan, combine the sugar and water over medium heat. Stir gently until dissolved, then stop stirring and allow the syrup to boil until it reaches 115°C. Add the glucose syrup and continue boiling until it reaches 125°C, then remove from heat and prepare to work quickly.
- While the syrup cooks, beat the egg whites in a clean bowl until stiff peaks form. The whites should hold their shape firmly without appearing dry. Once ready, keep the mixer running on low speed and move to the next step.
- Slowly pour the hot syrup into the whipped egg whites in a thin stream, continuing to beat constantly. This step sets the structure of the gaz, so pour steadily and avoid splashing to maintain a smooth texture.
- Increase the mixer speed slightly and add the rosewater and cardamom. Beat until the mixture thickens and turns glossy, with a marshmallow like consistency. When the mixture begins to pull away from the bowl, proceed to the next step.
- Using a spatula, gently fold in the chopped pistachios until evenly distributed. Work carefully to avoid deflating the mixture, then prepare to shape while it is still warm.
- Transfer the mixture into the prepared tin, smoothing the surface with a lightly oiled spatula. Dust the top with rice flour and allow it to cool at room temperature for at least 6 hours until fully set.
- Once firm, remove from the tin and cut into small rectangles or diamonds using a sharp knife dusted with flour. Arrange neatly and prepare for serving.
- Serve gaz with Persian tea or light coffee. Store pieces layered with parchment in an airtight container. Lightly dust with extra flour just before serving for a traditional finish.
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