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Confectionaries and sweets in Iran

Dry confectionery

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Dry confectionery
Dry confectioneries of Iran consists of more traditional sweets.

Wet confectionery

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Wet confectionery
There are many types of sweets in Iran. The sweets divide into two categories:Shirini Tar (lit. moist sweets) and Shirini Khoshk (lit. dry sweets). The second category consists of more traditional sweets.

Zulbia-Bamiyeh

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Zulbia-Bamiyeh
Zoolbia and Bamieh are traditional Persian sweet delicacy. It is often served with tea. Bamieh is a Persian doughnut that is basically deep-fried dough which is then soaked in a syrup.

Qottab, Pastry of Yazd

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Qottab, Pastry of Yazd
Qottab is registered nationally. This Persian cookie, originally coming from Yazd, is considered an aconomic product with high productivity.
There are also many types of sweets. The sweets divide into two categories: "Shirini Tar" (lit. moist sweets) and "Shirini Khoshk" (lit dry sweets). The first category consists of French- inspired pastries with heavy whole milk whipped cream, glazed fruit toppings, tarts, custard-filled éclairs, and a variety of cakes. Some have an Iranian twist, such as the addition of pistachio, saffron, and walnuts. The second category consists of more traditional sweets: Shirini-e Berenji (a type of rice cookie), Shirini-e Nokhodchi (clover shaped, chickpea cookies), Kolouche (a large cookie usually with a walnut or fig filling), Shirini-e Keshmeshi (raisin and saffron cookies), Shirini-e Yazdi (muffins or cupcakes, originated in the city of Yazd), Nan-e Kulukhi (a kind of large and thick cookie similar to clod inside without any filling), and more.
Three others- Zulbia, Bamieh and Gush-e Fil are very popular too. Bamieh is an oval- shaped sweet dough piece, deep fried and then covered with syrup (traditionally with honey). Zulbia is the same sort of dough, also deep- fried, but it is poured into the oil so that it twirls, then covered with the same syrup (or honey). It has become popular in other parts of the world, and is known as funnel cake in Norgh America, and Jalebi in India. Goosh-e Fil (lit.Elephant's ear) is also deep-fried dough, fried in the shape of a flat elephant's ear and then covered with sugar powder. Of course, no discussion of Persian desserts would be complete without one of the classics, Halvardeh. Halva comes in various qualities and varieties, from mainly sugar, to sesame seed extract, with pistachio, and Iran produces some of the best.

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