Pastry in Iran

Pastry in Iran has a special place in Iranian lives and many cultural occasions have their own pastry. Even different towns and villages in Iran have their own local sweet which are traditionally baked for family gatherings, weddings and most importantly, the new year.

Pastry in Iran

Apart from the local sweets of each city, ordinary pastry shops in Iran have two categories of pastry: Shirini Khoshk (dry pastry) and Shirini Tar (creamy pastry). Both pastries and baked sweets in confectionaries around Iran are sold in boxes of minimum 500 g to 2 kg.
Due to the endless variety of pastry in Iran, we will introduce you to the most popular sweets in pastry shops and later we’ll cover the most famous traditional Iranian pastries from different cities.

what are the most popular combinations of pastry in Iran?
In cream-filled category or Shirini Tar the most popular pastries are:
Noon Khamei(Persian cream puffs): The pastry has a light crispy shell with sweet whipped cream filling. By the first bite, the bread shell collapses into a fluffy cream with a delicate flavor of vanilla.
Latifeh : This pastry is probably the most soft, delightful, and fluffy one. It’s like a little sandwich that is made of a light sweet bread. The filling is whipped cream with a delightful aroma of rosewater.
Roulette: The roulette pastry is a multi-layer moist cake with whipped cream layers. The cake and cream can have different flavors. Sometimes the filling has walnuts, banana, or fruit marmalade.
Napoleon (Napoleoni pastry): This delicious pastry is originally Russian and has many fans in Iran. It’s layers of puff pastry with a creamy filling and topped with whipped cream.
Shirini Khoshk or dry pastry in Iran refers to any kind of pastry that does not have cream. As a result, they do not need to be refrigerated. These include Danish pastry, many kinds of cookies, syrup cake (cake Sharbati), puff pastry (Zaban pastry), Shirini Keshmeshi (raisin cookies), Yazdi cake, and many more. The Iranian edition of these pastries usually comes with touches of cardamom, rosewater, and saffron.
Traditional Iranian pastry
Traditional pastries in Iran are an important part of Iranian culture. The local sweets are blended with the culture of different Iranian ethnicities and each region of Iran has its particular pastry. There’s usually a hint of rosewater and cardamon in most of them. Some of these local pastries
like Yazdi pastries have become very popular through out the country and are sold in most big confectionaries in every city.
Here are some of the most popular traditional pastries in Iran:
Sohan’s name is associated with the city of Qom. Sohan is an ancient brittle candy and it has a sweet buttery taste topped with pistachios and lots of cardamon. It’s very sweet and always comes with a cup of Persian tea.
Gaz (Pistachio Nougat):
Gaz or what is widely known as Persian nougats are originally from the city of Esfahan. This chewy candy has a soft texture like marshmallows with pistachio or almond filling. The price of Gaz depends not only on the quality but also on the percentage of pistachios inside.
Bamieh (Persian donuts):
Bamieh is another common sweet in Iran that you can see in all bakeries and confectioneries next to Zoolbia during Ramadan. This sweet is almost like churros and the flavor comes from the rosewater and saffron syrup.
It is one of the most favorite pastries in Iran which comes from Yazd. Qottab is a traditional crescent pastry. The filling of Qhotab is almond and walnut and people commonly make it in Nowruz (Persian new yeaar) and for the wedding festivities.
Kolompeh is the most famous souvenir of Kerman. The main ingredients of Kolompeh are dates, cardamom, walnuts or other nuts like pistachio and sesame. Roasted wheat flour gives Kolompeh a nice and crispy texture and the date filling gives it a natural sweetness. Kolompeh is both healthy (as it does not contain any sugar) and super filling.
Qurabiyeh is from the city of Tabriz in northwest Iran. You can find it in any confectionery in Tabriz and the Tabrizi confectioneries in big cities. Qurabiyeh is made out of almond powder, vanilla, sugar and egg whites and it comes with pistachio or almond topping.
Qazvini Baklava:
Baklava is a famous pastry in the Middle East and its Arabic and Turkish version are well known worldwide. Baklava also has its own twist in Iran and each region has a particular way

of making it. But the most popular Iranian baklava is baklava is from the city of Qazvin. Pistachios, saffron, and almonds are the main ingredients of this multi-layer baklava.
Ranginak (Date cake):
Ranginak is one of the most nutritious pastries in Iran that comes from the south country. The main ingredient of this energetic pastry are wheat flour, dates and walnuts along with cinnamon and cardamon. Ranginak is super quick and easy to make and it’s best accompanied with a cup of black tea.
Naan Berenji (Persian rice cookie)
The main ingredient of this dairy and gluten-free cookie is rice flour. Rice flour gives Naan Berenji a melt-in-your-mouth texture. Naan Berenji is light and has a kick and rosewater and cardamon. These crispy cookies are the main souvenirs of Kermanshah, and one of the most popular pastries to make for the new year celebrations.

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