A crispy, flaky Persian pastry filled with a sweet almond and cardamom mixture, deep-fried to golden perfection, and coated in powdered sugar.
Qottab (قطاب) is one of Iran’s most famous traditional sweets, originating from Yazd, a city renowned for its pastries and confections. It is considered one of the oldest Persian desserts, dating back centuries, and remains a beloved treat for Persian New Year (Nowruz), weddings, and special gatherings.
The pastry consists of a flaky, deep-fried dough filled with a sweet almond, sugar, and cardamom mixture, giving it a delicate crunch and a fragrant taste. Once fried, Qottab is dusted with powdered sugar, making it a light yet indulgent dessert enjoyed with Persian tea (Chai).
Ingredients
For the Dough:
2 cups all-purpose flour
½ cup unsalted butter, melted
½ cup plain yogurt
1 egg yolk
½ tsp baking powder
1 tsp rosewater
For the Filling:
½ cup ground almonds (or walnuts)
¼ cup powdered sugar
½ tsp ground cardamom
For Frying & Garnish:
Vegetable oil, for deep frying
Powdered sugar, for dusting
Directions
Prepare the Dough:
In a large bowl, mix melted butter, yogurt, egg yolk, baking powder, and rosewater until well combined. Gradually add flour and knead until a soft, smooth dough forms. Cover and let the dough rest for 1 hour.
Make the Filling:
In a bowl, mix ground almonds, powdered sugar, and cardamom.
Shape & Fill the Qottab:
Roll out the dough on a floured surface until thin (about 2mm thick). Cut into small circles (about 2-3 inches wide) using a cookie cutter or glass. Place 1 tsp of the filling in the center of each circle. Fold in half, pressing the edges together. Use a fork to crimp the edges.
Fry the Qottab:
Heat vegetable oil in a pan over medium heat. Fry the pastries in batches for 2-3 minutes per side, until golden brown. Remove and drain on paper towels.
Dust & Serve:
While warm, coat in powdered sugar. Serve with Persian tea (Chai) and enjoy!
Recipe Note
Tips & Variations
For a baked version, bake at 180°C (350°F) for 20 minutes, then dust with sugar.
For extra crispiness, fry at medium-high heat and avoid overcrowding the pan.
For a richer filling, use pistachios instead of almonds.
For added aroma, mix a little saffron or orange blossom water into the dough.
