Bazaar Sweet · Paper-Thin Saffron Caramel
Poolaki
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It's named after 'pulak,' the Persian word for a small coin, because vendors pour the hot caramel into flat, coin-sized discs that shatter and dissolve on the tongue almost instantly.
Sugar, water, and vinegar are cooked into a thin caramel, flavored with saffron, dried lime, or cocoa, then poured onto a cold surface in small discs and left to harden into a brittle, quick-melting candy. Trays of it are sold by street vendors throughout Isfahan's bazaars.
Why it's made this way: Poolaki has no clear parallel elsewhere in Iran, making it one of the more distinctly Isfahani sweets sold from the city's bazaar stalls.
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Part of World of Street Food — 3248 dishes from 118 countries.
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