Nan panjereh (نان پنجرهای), literally “window bread”, is a traditional Iranian dessert prepared especially during Iranian New Year celebrations but also for other festive occasions. The name refers to the dessert’s distinctive appearance, which resembles a window due to its intricate, symmetrical pattern.
Similar desserts can also be found in other countries in the Middle East, India (“achappam”), and even Europe, such as “struvor” in Sweden or “rosettbakkels” in Norway. However, the recipe and preparation method vary slightly in each country.
Nan panjereh is made from a mixture of flour, eggs, milk (or water), and rose water (Persian golab). The batter is liquid and very thin, similar to pancake batter.
The key to preparation is a special metal mold (usually made of brass or iron), shaped like a flower or star with decorative patterns.
The preparation process for nan panjereh is as follows:
- The mold is first heated by dipping it into hot oil, ensuring the batter doesn’t stick to the mold.
- The heated mold is then partially dipped into the liquid batter—only up to about 2/3 of its height, so the batter easily detaches after frying.
- The mold is then returned to the hot oil and fried.
- The finished nan panjereh is carefully removed from the mold, allowed to drain the excess oil, and is usually sprinkled with powdered sugar, ground cinnamon, or pistachios.
Nan panjereh is popular for its lightness and crispiness and pairs wonderfully with traditional Iranian tea.
Interestingly, the metal molds used to make nan panjereh are often passed down from generation to generation as family heirlooms, much like cookie cutters for Christmas sweets in some cultures. Nan panjereh is enjoyed not only as a dessert but also as a decoration for festive tables.
Have you ever seen or tasted nan panjereh anywhere in Iran?
Bon appétit!
