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Iranian Gaz Recipe (Persian Nougat)

Iranian Gaz Recipe (Persian Nougat)

Gaz is a type of Iranian nougat candy, originating in the Isfahan region. The main ingredients of Gaz are sugar or corn syrup, pistachio, almond kernels, rosewater and egg whites. In the United States and Europe, it is commonly referred to as Persian Nougat.

Typically gaz is accompanied by tea or sherbet and is eaten as a dessert after a main course. It is also traditionally served on festive occasions such as Nowruz, the Persian New Year.

Origin & Cultural Significance

The name Gaz name derives from the Persian word gaz-angebin which means sap of angebin.

Gaz was first reportedly produced around 450 years ago in Isfahan. The traditional way to prepare it is in round pieces that are roughly 2 inches in diameter and up to 1/2-inch thick. However, the modern arrangement involves serving gaz after cutting it into smaller rectangles.

Persian nougat is available in many different flavors such as subtle rose flavour, nutty, savory or “pungent”.

Iranian Gaz Candy

Iranian Gaz Recipe

Yield: 12
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

Gaz is a type of Iranian nougat candy, originating in the Isfahan region. The main ingredients of Gaz are sugar or corn syrup, pistachio, almond kernels, rosewater and egg whites.



  • Egg whites - 2
  • Sugar - 1 cup
  • Glucose or corn syrup - 1/2 cup
  • Water - 2 tbsp


  • Sugar - 1 ½ cup
  • Corn syrup - 1 ½ cup


  • Almonds or pistachios (blanched and toasted) - 1 ½ cups
  • Butter - 2 tbsp
  • Rose water or vanilla extract - 2 tsp


  1. Take a baking pan and a large bowl and grease them both with butter.
  2. Now, the first step is to prepare the meringue. Start by whisking the egg whites. Mix them until you see stiff peaks forming.
  3. Next, take a pan and add sugar, glucose (or corn syrup), and water to it. Begin cooking them over a medium flame. Make sure to keep stirring all the ingredients constantly. Wait until the sugar is dissolved completely and the mix starts to boil.
  4. Once it starts to boil, turn the flame down and let it cook for an extra 10 minutes. Check it using the food thermometer and wait till it reads 230˚F. Remember not to stir any longer.
  5. Gradually, transfer the hot mixture to the bowl containing the whisked egg whites. Combine all the ingredients properly until stiff and tepid. This should
    take you about 10 minutes.
  6. Shift the prepared mixture to the bowl lubricated with butter from step 1.
  7. Now, take a large saucepan and start preparing the syrup by adding sugar and glucose (or corn syrup), to the saucepan. Cook them over a medium flame. Make sure the sugar dissolves completely and that mixture starts to boil.
  8. Allow it to cook for the next 10 minutes, and remember to keep stirring often. Check the temperature using a cooking thermometer and wait until it reads 275˚F.
  9. Next, take the syrup and pour it on top of the meringue. Do not scrape the pan that it was prepared in. Take a wooden spoon and start blending.
  10. Now, take a small bowl, and mix melted butter or ghee with rosewater or vanilla extract. Slowly, add it to the syrup and meringue mix.
  11. Throw in the blanched and toasted pistachios or almonds.
  12. Shift the gaz mixture into the baking pan greased with butter from step 1. Allow it to cool for some hours, and then cut it into small pieces. Serve immediately.
  13. If you want to store it for later, then wrap the gaz in a wax paper and place it in a cool and dry place.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 354Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 62mgCarbohydrates: 86gFiber: 0gSugar: 86gProtein: 1g

Photo credit: Sidster

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