Gaz (گز) is a traditional Iranian confection that resembles nougat. It originates from the historic city of Esfahan in central Iran. Gaz is one of the most famous sweets in Iranian cuisine.
Gaz: An Iranian Sweet with Pistachios and Egg Whites
The History of Gaz
The earliest documented mentions of this sweet date back to the Safavid dynasty (1501–1736), when gaz became a prized delicacy, especially for the wealthy nobility and high-ranking individuals. The name “gaz” likely comes from the Persian word referring to the plant “gaz angebin,” from which a unique ingredient, manna, essential for the authentic flavor of this confection, is derived.
The Production of Gaz and the Use of Manna
The primary ingredient of gaz is a natural sweet substance known as “manna” (گز انگبین). Manna is a sticky, sweet resinous substance secreted by certain desert plants. This substance is hand-collected in specific regions of Iran, particularly around Esfahan.
The production of gaz involves several steps:
- Preparing the base: Manna is dissolved and mixed with sugar syrup, egg whites, and rose water. The mixture is whipped and heated until it reaches a thick, elastic, and creamy consistency.
- Adding nuts: Pistachios or almonds are mixed into the thick base. Gaz with pistachios is the most sought-after variant. The pistachio content in this confection can vary, with the maximum commonly used amount being 42%.
- Shaping and packaging: The finished mixture is shaped into small cubes and then packaged in special wrappers to preserve its freshness and softness.
Gaz Ardi
Gaz ardi (گز آردی) is a specific variant of gaz where individual pieces are coated in fine sugar. Thanks to this coating, gaz ardi has a less sticky surface and is easier to handle and store. But the sugar gets everywhere 😂
Historical Gaz
In Esfahan, gaz is also produced in the form of thin sheets. This is the traditional and original form of the confection.
This historical gaz differs from the common version primarily in its form and method of preparation. The mixture is spread into a thin layer on a flat surface and left to set, resulting in a thin, flat sheet. The thickness of the sheet is typically around one to two millimeters. Once cooled, the sheet is cut into rectangular shapes roughly the size of A4 paper or smaller. The surface is often sprinkled with fine seeds or spices, usually sesame seeds (the most common variant). This historical gaz is less fluffy than the classic version.
Gaz is one of the symbols of Esfahan’s confectionery heritage. Its popularity extends beyond the city’s borders. In Esfahan, there are specialized shops and manufacturers dedicated exclusively to producing gaz, ensuring the preservation of traditional recipes and methods. Gaz has also become a popular souvenir.
I enjoyed tasting gaz and, of course, brought a few pieces home. But for me, this Iranian sweet is a bit too sticky. However, its fan base in Iran is enormous.
Bon appétit!
