Safavid-Era Sweet · Pistachio Nougat
Gaz
Photo: Sebleouf / Wikimedia Commons · CC BY-SA 4.0
The original recipe relied on gaz-angebin, a sweet manna left by insects feeding on a wild Astragalus shrub in the Zagros mountains west of Isfahan — the source of the sweet's name.
Whipped egg whites are combined with sugar (traditionally gaz-angebin), rosewater, and whole pistachios or almonds, then set into a soft, chewy nougat and cut into rounds dusted with flour. Isfahan's confectionery shops sell it as the city's defining souvenir sweet.
Why it's made this way: Gaz has been made in Isfahan for centuries, and 'Gaz-e Esfahan' remains the benchmark version sold across Iran today.
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Part of World of Street Food — 3443 dishes from 118 countries.
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