Nabat (نبات) is a traditional type of crystallized sugar that is especially popular in Iranian cuisine. Nabat comes in the form of large, transparent or slightly yellowish sugar crystals, often made as sticks or crystals on skewers.
In Iran, nabat is most commonly used as a sweetener for tea, but it can also serve as a decorative element when serving desserts.
Nabat: Iranian Saffron Sugar
Nabat is especially typical for Iran, where it has a long historical tradition. In Persian culture, nabat is associated not only with gastronomy but also with folk medicine (though this is more cultural custom than scientifically proven medicinal use).
Apart from Iran, this type of sugar is also common in other Middle Eastern and South Asian countries (such as Azerbaijan, Afghanistan, Pakistan, India, and Turkey). In these countries, nabat may appear under slightly different names.
How Nabat Is Made
The production of nabat is based on the process of sugar crystallization; it is not a mysterious process or an exotic ingredient, but simply a specific form of regular granulated sugar.
- The base ingredient for making nabat is white refined granulated sugar (sucrose). The sugar is dissolved in water in a high ratio, creating a very concentrated sugar syrup. This mixture is heated to the boiling point to completely dissolve the sugar crystals and create a homogeneous syrup.
- After cooking, the sugar syrup is poured into prepared containers, where it begins to cool slowly. During slow cooling, large sugar crystals gradually form. To encourage the formation of large and regular crystals, a stick or string is usually placed in the container, on which the sugar crystallizes into the desired shape.
- Traditional nabat is purely sugary, but during the crystallization process, aromatic or coloring substances can be added. For example, nabat with saffron is very popular, giving it a typical golden color and subtle flavor. Saffron is not, however, a mandatory component of nabat and is not always added. Traditional Iranian nabat is commonly produced both purely without additives and flavored with saffron or other herbs (e.g., cardamom or rose water).
- Once the desired crystal size is achieved, nabat is removed from the sugar solution and left to dry thoroughly. It is then stored in a dry place, usually in sealed containers, to prevent moisture absorption from the surroundings.
Nabat in Iranian Cuisine and Culture
In Iran, nabat has a firm place in cuisine, especially as a tea sweetener. Tea sweetened with nabat is popular in Iranian society not only for its taste but also for its cultural tradition. Nabat is also part of various festive occasions, celebrations, and social gatherings.
In folk medicine, nabat is sometimes recommended as a remedy for relieving certain health issues, such as sore throat or digestive problems. However, these claims are not scientifically verified and should be approached with great caution.
Interesting Facts About Nabat
- The word “nabat” (نبات) is of Arabic origin and literally means “plant” or “growing.” This name likely refers to the process of sugar crystallization, which resembles the growth of plants.
- Nabat is sometimes part of the Iranian wedding ceremony (traditional “Sofreh Aghd”), where it symbolizes the sweet beginning of the couple’s life together.
- Although nabat is exceptionally popular in Iran (and neighboring countries), similar products – crystallized sugar on a stick – exist in other world cultures. For example, in China, a similar crystallized sugar called “bing tang” is produced.
Packaged nabat sticks and crystallized sugar in an Iranian supermarket.
If you or your loved ones use sweeteners, nabat is an excellent culinary gift to bring back from your travels in Iran.
Bon appétit!
