How to make Gaz

Why cooks start here

Gaz is cooked the way Isfahan nougat cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a persian family cook actually puts it on the table.

Gaz hails from Isfahan, where it's a staple of sweet indulgence, especially during Nowruz, the Persian New Year. Here, nougat is crafted with a keen eye for balance, using salt measured by instinct and a generous hand with fats. This home-style version captures the essence of how a Persian family cook would prepare it, focusing on the communal joy of sharing. The texture of Gaz should be both chewy and airy, with the delicate crunch of pistachios adding a delightful contrast. Its sweetness is tempered by the floral notes of rose water, while the unique flavor of gaz angebin sets it apart from other nougats. Serve it as a celebratory treat, letting its rich flavors speak for themselves.