Eating in Iran: Sweets and desserts

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The neverending demand for dentists in Iran lies testament to the country's obssession with sweets and pastries, known collectively as shirini (شیرینی).

Iranian baghlava tends to be harder and more crystalline than its Turkish equivalent while the pistachio noughat called gaz (گز) is an Isfahan speciality. Sohan is a rich pistachio brittle popular in Qom, and freshly-baked pastries are often taken as gifts to people's houses. Lavāshak fruit leathers are delicious fruit leathers made from dried plums.

Honey-saffron and pistachio are just two local flavours of ice cream, while fāloodeh (فالوده) is a deliciously refreshing sorbet made from rosewater and vermicelli noodles made from starch, served with lashings of lemon juice.

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Iran: Eating: Sweets and desserts is based on work by Jani Patokallio, Michał Sałaban, Peter Fitzgerald, Robert-Antonio, Vidimian, Inas, iGuide, and others. Iran Travel Guide & Iran Interactive Map is available under Creative Commons Attribution-ShareAlike 1.0. See background image credits.