Persian Snacks: Sweet and Savoury Foods to Try

Iranian snacks range from boxed confectionery to fruit leather, roasted seeds and street food. This guide introduces sweet and savoury choices you may encounter in confectioners, markets, juice shops and small food stalls. Some are a bite with tea; others, such as ash reshteh or a falafel sandwich, can be a light meal.

The selection is an introduction to different foods, rather than a measured popularity ranking. Recipes and ingredients vary between regions and producers. If you avoid nuts, eggs, dairy or gluten, ask about the particular product rather than relying on its name alone.

Sweet Persian Snacks

Confectioners sell sweets in individual portions and gift boxes. Compare textures as well as flavours: gaz is a nougat-like confection, while flour halva is a dense paste. A small selection with tea is a useful way to try several kinds.

1. Gaz: Nougat-like Confectionery

Gaz is a nougat-like confection associated especially with Isfahan. Mohammad Reza Ghanoonparvar’s account describes a preparation using gaz-angobin, egg whites and sugar, with pistachios or almonds added. The sweet is cut or shaped into pieces, and some forms are packed in flour to keep them from sticking. Ingredients and preparation differ between confectioners.

Pistachio and almond gaz offer different nut flavours, and the proportion of nuts also affects the texture. Flour-packed pieces leave a dusting on your hands, while individually wrapped pieces are easier to carry between stops.

Gaz-angobin is the sweet material associated with the confection’s traditional preparation. Its presence should be established from a producer’s ingredient information, rather than assumed from the name gaz. Nuts, egg whites and any flour coating also matter when choosing a product for someone with dietary restrictions.

For a souvenir, choose a labelled pack that identifies the producer and ingredients. Different nut contents and piece sizes make boxes difficult to compare by appearance alone.

Ingredients for Gaz:

• Egg whites
• Sugar
• Pistachios or almonds
• Gaz-angobin, in the traditional preparation described by Iranica
• Water
• Flour used to pack some varieties

2. Sohan: Saffron Brittle from Qom

Sohan is a brittle confection closely associated with Qom, whose workshops produce several forms of the sweet. Wheat germ is a defining ingredient in the Qom preparation, alongside flour, sugar, fat and aromatics such as saffron, rose water and cardamom. Nuts may be mixed in or pressed onto the surface.

The Qom Sohan appellation record also lists egg yolks and different nut options. A small piece gives a crisp contrast to soft gaz. Keep the tin or box with its ingredient label, particularly if buying it as a gift.

Ingredients for Sohan:

• Wheat germ and flour
• Sugar
• Butter or vegetable oil
• Egg yolks in the documented Qom preparation
• Rose water, saffron and cardamom
• Nuts such as pistachios or almonds

3. Sweet Halva

Halva is a family of sweets with several textures and ingredients. Etrat Elahi’s study of Persian halva identifies four main elements: a starchy ingredient, fat, a sweetener and flavourings. Flour, rice flour, chickpea flour and sesame produce different results.

In flour halva, the flour is roasted in fat before a sweetened, scented liquid is incorporated to form a thick paste. Rose water, saffron or cardamom may be used. Sesame-based halva ardeh is a different form. Ask which kind is being sold instead of assuming every Iranian halva is made from tahini or semolina.

Ingredients for Halva:

• Wheat flour, rice flour, chickpea flour or sesame, depending on the type
• Butter, animal fat or vegetable oil
• Sugar, honey or molasses
• Water, as required by the preparation
• Aromatics such as rose water, saffron or cardamom

4. Koloocheh: Filled Cookies

Koloocheh are cookies with regional styles and different fillings. Fuman in Gilan is known for a stamped, walnut-filled version that may also contain cinnamon. Date, coconut and other fillings give different results. Compare the filling and dough when choosing between a freshly baked cookie and a packaged version.

Ingredients for Koloocheh

• Flour and fat, such as butter or oil
• Sugar
• Walnuts in the Fuman-style filling
• Spices such as cinnamon or cardamom
• Eggs, yogurt, leavening or other additions according to the baker

5. Baghlava: Nut-filled Pastry

Baghlava is the Persian name for baklava, a family of nut-filled, syrup-sweetened pastries with regional variations. Homa’s published Persian Mama version uses phyllo sheets around an almond and walnut filling, with cardamom, cinnamon and syrup. Other forms use different doughs and shapes.

When choosing a piece, compare the pastry itself: crisp sheets, a softer dough and a cake-like version will give different textures. Ask the seller which nuts and flavourings are used, especially if you are buying a mixed box. A regional name does not establish one fixed recipe for every bakery.

Ingredients for Baklava (Baghlava):

• Pastry dough, including phyllo in some versions
• Butter in the identified phyllo preparation
• Nuts such as almonds or walnuts
• Sugar and water for syrup
• Flavourings such as rose water, cardamom or cinnamon, depending on the version

6. Baslogh: Soft Starch-based Sweets

Baslogh is a soft confection made in several forms. Aashpazi’s published walnut-and-coconut version thickens a mixture of starch, water, sugar and rose water, then adds butter and saffron. It contains no gelatin. Other producers may use gelatin, so the name alone does not establish whether a particular sweet suits a vegetarian diet.

Walnuts and a coconut coating give this version contrasting textures. Some forms use grape syrup or different flavourings; the ingredients should be described for the actual product rather than combined into one supposedly universal recipe.

Baslogh’s soft centre contrasts with its coconut coating and walnut topping. Butter and gelatin, when present, are useful ingredients to identify when choosing a box for someone who avoids animal products.

Ingredients for Baslogh (Persian Sweet):

• Starch and water
• Sugar and rose water
• Walnuts and shredded coconut
• Butter and saffron in the Aashpazi version; other recipes vary

7. Shir Berenj

Shir berenj is a milk-and-rice pudding; shir means milk and berenj means rice. It is distinct from the yellow, saffron-flavoured sholeh zard described below. Homa’s Persian Mama recipe first softens rice in water, then adds milk and rose water for a creamy finish.

Her recipe leaves sugar out of the pudding and offers sweet toppings separately. Other cooks sweeten it differently, so ask how the serving is prepared. Nuts, fruit preserves or a little honey can change both flavour and texture without turning the milk pudding into sholeh zard.

Ingredients for Shir Berenj

• Rice, water and milk
• Rose water, according to the recipe
• Sweet toppings served separately in some versions
• Optional nuts or spices for the garnish

8. Shole Zard

Sholeh zard is a saffron rice pudding made with water rather than milk. Its yellow colour comes from saffron, and rose water, cinnamon and nuts may provide additional aroma or decoration. The published Persian Mama version does not use cardamom, but the author explains that cooks can choose to add it. Cardamom’s absence is therefore a recipe preference, not a defining rule for the dish.

The pudding is served at gatherings and on religious occasions, sometimes shared in large quantities. Homa also describes it as a Yalda-night dessert. A decorated individual bowl and a large pot prepared for sharing are different presentations of the same dish.

Ingredients for Shole Zard

• Rice
• Water
• Sugar
• Saffron threads
• Rosewater (optional, for flavor)
• Ground cinnamon
• Cardamom pods (optional, for flavor)
• Slivered almonds or chopped pistachios (for garnish)

9. Bamieh and Zoolbia: Syrup-soaked Pastries

Bamieh and zoolbia are syrup-soaked fried pastries strongly associated with Ramadan. Bamieh are small ridged pieces, while zoolbia are made in open, looping shapes. The pastry called bamieh should not be confused with the vegetable okra, which has the same name in Persian.

The shapes also reflect different preparations. Bamieh are formed from a dough, while zoolbia are piped from a batter into looping strands. Aashpazi’s published zoolbia recipe uses starch, cultured dairy and a little flour; it is one documented version, rather than a formula for every confectioner.

Syrup gives both pastries their sweetness and glossy surface. Rose water or saffron may flavour the batch. When choosing between them, expect a compact ridged bite from bamieh and a more open, lacy structure from zoolbia.

They are associated with the iftar meal during Ramadan, but availability outside that month depends on the shop. Buy a small serving if you want to compare the two textures.

What to expect in bamieh

• Fried pastry dough
• Sugar syrup
• Flavourings such as rose water or saffron, depending on the maker

Ingredients for Zoolbia

• Starch
• Cultured dairy, such as yogurt or the kefir cheese used in Aashpazi’s version
• A little flour in that version
• Oil for frying and sugar syrup for coating
• Rose water or saffron according to the recipe

10. Faloodeh and Bastani

Faloodeh and bastani can be ordered separately or together. Faloodeh combines thin noodles with a frozen sweetened rose-water mixture; lime juice adds a tart contrast. Bastani means ice cream. The saffron version, often called bastani sonnati or Akbar Mashti, may contain rose water, pistachios and pieces of frozen cream. Aashpazi’s separate faloodeh and saffron ice-cream recipes illustrate the two preparations.

Ingredients for Faloodeh Bastani

• Faloodeh: fine noodles, sugar, water and rose water
• Lime juice to serve with faloodeh in the identified recipe
• Saffron bastani: milk, sugar, saffron and rose water
• Cream, pistachios and a thickener such as salep in the identified bastani recipe

11. Dates: Khorma and Rutab

Khorma is the Persian word for dates. Mazafati dates from the Bam area are a familiar soft variety. Rutab, also written rotab, describes a stage of ripening when dates soften and brown; it is not a separate cultivar. FAO’s account distinguishes this stage from the drier, fully ripe tamr stage. Soft dates and drier dates therefore need different handling, and a pack’s storage instructions matter when carrying them on a trip.

Iran’s Sweet Date Varieties

Vahid M. Karizaki’s study of Iranian dates describes the following cultivars and producing areas. These are useful points of comparison, rather than exclusive geographical boundaries or a ranking of quality.

• Mazafati: soft, fleshy, dark dates associated with Kerman, including Bam, and also grown in Sistan and Baluchestan.
• Piarom: long, thin, semi-dry dates associated with Hormozgan.
• Zahedi: yellow-brown dates with a dry or semi-dry texture, grown in several southern provinces.
• Kabkab: soft, long, dark dates associated with Bushehr and Khuzestan.
• Dayri: a long, thin, drier cultivar associated with Khuzestan.
• Sayer: a semi-dry, brown to reddish-brown cultivar associated with Khuzestan.
• Shahani: long, semi-dry dates associated with Fars.
• Khassui: small, soft dates; the study lists Khuzestan and Bushehr among their producing areas.

12. Fresh Fruit Juices

Juice shops offer a different stop from confectioners and hot-food stalls. Choose the fruit first, then specify whether you want juice alone or a blend. The menu and fruit on display are more useful than an assumption that every shop sells every fruit throughout the year. Ask about added sugar, ice or ice cream if these affect your choice.

Juice Names to Recognize

• Pomegranate: ab-e anar
• Orange: ab-e porteghal
• Carrot: ab-e havij
• Sour cherry: ab-e albaloo
• Apple: ab-e sib
• Peach: ab-e holoo
• Lemon: limoo; a sweetened lemon drink differs from plain lemon juice
• Watermelon: ab-e hendevaneh
• Grape: ab-e angoor
• Apricot: ab-e zardaloo

Sweet-sour and Savoury Snacks

This group includes tart fruit snacks, nuts and seeds, as well as more substantial hot food. A bowl of ash reshteh or a filled sandwich can be closer to a light meal than a small snack.

13. Lavashak (Fruit Leather)

Lavashak is fruit leather: fruit is cooked, puréed and dried into a thin, chewy sheet. The fruit determines much of the flavour, from tart plum or sour cherry to sweeter blends. Aashpazi’s plum version is one example. A stall may sell fruit leather beside preserved fruits and other sour snacks, which are different preparations.

Ingredients for Lavashak (Persian Fruit Leather):

• Fruit, such as plum, sour cherry, apricot or apple
• Water as needed during preparation
• Salt, sugar or other additions in some products

Taste and ingredients vary between products. Some are simply fruit; others include salt, sugar or extra flavourings. For a souvenir, a sealed, labelled pack identifies the fruit and additions more clearly than an unlabelled mixed selection.

Ajil: Nuts, Seeds and Dried Fruit

Ajil is an assortment rather than a single kind of nut. Manouchehr Kasheff’s Iranica account includes pistachios, almonds, hazelnuts, roasted chickpeas, seeds and dried fruit. Salted and sweet mixtures offer different combinations, so the contents of one bowl should not be assumed to represent every household or shop.

Dried figs, raisins and apricots are fruit, while roasted chickpeas are legumes. Their inclusion in ajil does not make them nuts. The distinction helps when choosing a mix for its texture or ingredients.

For a journey, choose a mix by its actual contents and whether it is salted. Buying a small separate portion of a favourite nut or dried fruit also makes comparison easier than choosing a large mixed pack.

What May Be in Ajil

• Nuts: pistachios, almonds, hazelnuts or walnuts
• Roasted chickpeas
• Seeds, including pumpkin or watermelon seeds
• Dried fruit, such as raisins, apricots, mulberries or figs

14. Tokhmeh

Tokhmeh means seeds. Roasted sunflower, pumpkin and watermelon seeds are eaten as snacks, either separately or in mixtures. Many are sold in their shells: the shell is opened and the kernel eaten. Salted and unsalted versions differ, so choose the preparation as well as the seed.

Tokhmeh Seeds in Iran

These names help distinguish three common seed snacks:

• Pumpkin seeds: tokhmeh-ye kadoo
• Sunflower seeds: tokhmeh-ye aftabgardan
• Watermelon seeds: tokhmeh-ye hendevaneh

15. Balal, Laboo and Bagali

Balal is corn on the cob, commonly grilled and served hot. Its firm kernels and roasted flavour contrast with the softer texture of cooked beetroot and beans. Availability follows the supply of corn rather than one fixed winter season.

Laboo is cooked red beetroot, often sliced and served warm. Homa’s published version simmers beets with water and a little sugar, then reduces the liquid to a syrup. She describes it as an autumn and winter street snack. It offers a soft, sweet alternative to fried food.

Baghali are broad beans, served cooked as a snack. They may be offered with salt, spices or vinegar. They should not be confused with baghali ghatogh, the northern Iranian bean-and-dill dish.

For a smaller tasting, choose one hot portion before ordering several foods. Ask what seasoning is added if you prefer to control the salt, sourness or heat.

16. Kashk

In contemporary Iranian food, kashk usually refers to a concentrated fermented dairy product, sold dry or as a liquid for cooking. Iranica documents several methods, including heating and straining fermented dairy before drying it. It is not simply interchangeable with cheese, and the word has also been used for other products in different regions and periods.

Dry pieces can be a tart, salty snack; liquid or reconstituted kashk is used in dishes such as ash reshteh and kashk-e bademjan. Both forms contain dairy. The dry snack and the sauce used in cooking should therefore be described separately.

17. Ash Reshteh: Herb and Noodle Soup

Ash reshteh is a thick soup made with flat flour noodles, herbs and legumes. A bowl can serve as a light meal. Kashk, fried onions and mint are familiar accompaniments, but recipes differ in their beans, herbs and cooking liquid.

Homa’s version uses chickpeas, beans and lentils alongside herbs, and offers dairy toppings separately. Her recipe also illustrates why a herb-and-bean soup is not automatically vegetarian: the cooking liquid may be meat stock. Ask about both the stock and garnish when ordering for a vegetarian or dairy-free diet.

Ingredients for Ash Reshteh

• Reshteh ash: flat flour noodles
• Legumes such as chickpeas, beans and lentils
• Herbs and greens, such as parsley, coriander, scallions and spinach
• Onion, garlic and turmeric
• Water, vegetable stock or meat stock, depending on the cook
• Kashk or another dairy garnish in some servings
• Fried onion and mint as toppings

18. Jigar

Jigar means liver. In this street-food context it refers to small pieces threaded onto skewers and grilled. It is an offal dish, with a different texture and flavour from minced-meat kebab.

Order by the cut and number of skewers you want. A grill may also offer other offal, so the word jigar should not be used as a label for every skewer. Bread and accompaniments make a small order easy to share.

19. Sambooseh: Filled Fried Pastries

Sambooseh, also written samoosa or samosa, is a filled pastry found in several culinary traditions. Iranian versions are often triangular and may use thin bread or a dough wrapper. The filling and wrapper vary between cooks.

Potato, onion and spices make one meat-free filling; other versions include meat. Aashpazi’s potato sambooseh uses a flour-and-butter wrapper and a filling seasoned with turmeric, chilli and dried mint. That is an identified recipe, rather than a universal ingredient list.

For a snack, compare the filling and the wrapper’s thickness. A potato filling does not by itself establish that the whole pastry is vegan, because the dough may contain butter.

Ingredients for Samosa

• Thin bread or a prepared pastry dough
• Potato and onion in the identified potato version
• Seasonings such as turmeric, chilli and dried mint
• Oil for frying
• Butter in some dough wrappers; meat or other fillings in other versions

20. Falafel

Falafel are fried patties or balls made from pulses. Chickpea versions are familiar in Iranian street food, including southern styles. Other Middle Eastern versions use different pulses, so a single combination of chickpeas and broad beans should not be presented as compulsory.

For a chickpea version, dried chickpeas are soaked before grinding. They are not interchangeable with canned, already cooked chickpeas in a recipe designed for soaked raw pulses. Ottolenghi’s published falafel method is a clear example of this distinction.

A falafel sandwich may include bread, vegetables, pickles and sauces. Choose those additions separately if you want to control the chilli or avoid dairy, sesame or other ingredients in the sauce. The filling’s name alone does not identify the whole sandwich.

Ingredients for Falafel

• Dried chickpeas, soaked before grinding for this style
• Onion and garlic
• Herbs and spices, varying with the recipe
• Salt and oil for frying
• Flour or leavening in some versions; these are not universal

Choosing What to Try

Choose by texture and appetite: a small piece of sohan or gaz with tea, tart lavashak or a handful of ajil between stops, and hot ash reshteh or a filled pastry when you want something more substantial. Faloodeh and bastani belong with the sweet desserts. For gifts, keep producer labels and choose packaging suited to the food rather than assuming that every sweet travels equally well.

Culinary Sources

Ghanoonparvar, M. R. (2000; updated 2013). Gaz ii. Candy. Elahi, E. (2003; updated 2013). Halwa. Encyclopaedia Iranica. These specialist accounts explain the confectionery ingredients and variations discussed above.

Further culinary sources: Homa. (2015). Baklava / Baghlava and Sholeh zard; (2016). Shir berenj. Persian Mama. Aashpazi. (n.d.). Baslogh. These are identified recipe versions, rather than universal formulas. The Aashpazi recipe descriptions were checked against indexed copies; its original site was unavailable when reviewed on 1 November 2026.

Additional sources: the WIPO Qom Sohan appellation record; Kasheff, M. Ajil and Aubaile-Sallenave, F. Kashk, Encyclopaedia Iranica; FAO, Date Palm Products, Chapter 1; Karizaki, V. M. (2017), Iranian dates and ethnic date-based products.

Recipe examples: Aashpazi’s zoolbia, faloodeh, saffron ice cream, plum lavashak and potato sambooseh; Homa’s laboo and ash reshteh; Ottolenghi’s falafel. The recipe sources document particular preparations and ingredient variations. The descriptions above help travellers recognize the foods and choose a serving.