Gaz (گز) is a classic Persian nougat made with honey, sugar, egg whites, and pistachios, delicately flavored with rosewater and saffron. This chewy and airy confection originates from Isfahan, where it has been produced for over 400 years. Traditionally, Gaz is served with Persian tea (Chai) and is considered a symbol of hospitality and celebration.
The name "Gaz" is derived from the Angabin plant, a wild tamarisk found in Isfahan’s Zagros Mountains, which produces a natural sap (manna) that was historically used as a natural sweetener in making Gaz. This manna-infused nougat was prized for its soft, airy texture and mild sweetness, making it a luxury treat for Persian royalty and aristocrats.
Over time, Gaz evolved into modern variations, incorporating honey, sugar, egg whites, and pistachios or almonds, while still preserving its unique Persian flavors of rosewater and saffron. Today, Gaz remains one of Iran’s most famous sweets, widely enjoyed at celebrations, weddings, and as a cherished gift.
Ingredients
1 cup sugar
½ cup honey (or glucose syrup for a firmer texture)
¼ cup water
2 egg whites
1 tbsp rosewater
½ tsp ground saffron (dissolved in 1 tbsp hot water, optional for color & aroma)
½ cup pistachios (or almonds, chopped or whole)
¼ cup cornstarch or powdered sugar (for dusting)
Directions
Prepare the Sugar Syrup:
In a small saucepan, combine sugar, honey, and water over medium heat. Stir until sugar dissolves, then bring to a gentle boil. Cook until the mixture reaches 140°C (284°F) on a candy thermometer (hard-ball stage).
Whip the Egg Whites:
While the syrup is cooking, beat egg whites in a clean, dry bowl until stiff peaks form. Once the syrup reaches the correct temperature, slowly drizzle it into the egg whites, while continuously whisking at high speed.
Add Flavors & Nuts:
Continue beating the mixture until it becomes thick, glossy, and holds its shape. Add rosewater, saffron water (if using), and pistachios, folding gently to incorporate.
Shape & Set the Gaz:
Dust a parchment-lined surface with cornstarch or powdered sugar. Transfer the mixture onto the dusted surface and flatten it to about 1 cm (½ inch) thick. Let it cool at room temperature for 2-3 hours.
Cut & Serve:
Once firm, cut into small squares or diamond shapes. Dust lightly with more cornstarch or powdered sugar to prevent sticking. Serve with Persian tea (Chai) or store in an airtight container for up to 2 weeks.
