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Authentic Gaz Recipe
Isfahan, Iran
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Sweet, chewy and brittle at the same time, studded with pistachios and scented with rosewater — that, in short, is gaz, a praised Iranian delicacy and a member of a large nougat family. Its name stems from a Persian word gaz-angebin which means sap of angebin. It was believed that the main ingredient in gaz, which gave it its recognizable stickiness and chewiness, was the sap of angebin — a kind of a wild tamarisk tree native to the Zagros Mountain near the Iranian city of Isfahan. However, it turned out that gaz-angebin is, in fact, an exudate of an insect called tamarisk manna scale, which inhabits that specific kind of tree. The females produce a sweet, sticky liquid which hardens when exposed to air and resembles a tree sap. This exotic ingredient is harvested from late summer to early autumn. Then, it is sieved, boiled, and strained, after which it is ready for use. Since it is quite rare and expensive, nowadays it is replaced with a combination ... Read more
Cooking tips
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egg whites
Whipped into a firm snow, the egg whites are the main binding ingredient for gaz. When separating the eggs, it is essential not to allow even the smallest drop of egg yolk to end up in the egg whites, since they will not whip properly. Most modern recipes suggest whipping the egg whites in a stand mixer, which should be running constantly over medium speed while you add sugar syrup. -
sweeteners
Originally, gaz was sweetened by gaz-angebin, a sweet, milky-like resin produced by insects. Although some top-notch confectioners still use it in gaz preparation, it can hardly be found outside Iran. Hence, most modern, homemade recipes combine sugar and corn or glucose syrup which gives the best results. Sometimes, honey is also used, and it gives gaz a beautiful, amber color. When cooking the sugar ... Read more -
flavorings
The most common flavoring for gaz is rose water or golāb, which is made by soaking rose petals in water. Usually, it is added at the very end of gaz preparation, since it loses its aroma when being exposed to heat. Rose water should be used sparingly; 1-2 tablespoons should suffice. You can also add some vanilla or saffron, which will give gaz a lightly yellow hue. -
shaping
To shape gaz, pour the mixture into a rectangular baking pan greased with plenty of butter and/or lined with parchment. Let it sit for a few hours or overnight, then cut gaz into individual portions in the form of small cubes. -
pistachios
To make gaz, use unsalted pistachios. Remove their husk and toast them lightly until the peel comes off. Stir the pistachios into the gaz mixture by hand at the very end of preparation. Alternatively, you can use blanched and toasted almonds. -
storing
The store-bought gaz is usually kept in wooden or cardboard boxes. If it is cut into individual portions, they are lightly dusted with flour, so they don’t stick and are known as gaze ârdi. Gaz can also be bought in one large piece which is cut into individual pieces before serving. Since it has a high sugar percentage, gaz rarely goes bad, but should still be kept in a cool and dark place.
Recipe variations
Iranian Gaz
PREP 25min
COOK 40min
READY IN 1h 5min
Adapted from mypersianfeast.com, this recipe gives a detailed method for a modern gaz preparation, in which the traditional gaz-angebin is replaced with corn or glucose syrup.
Ingredients
Iranian Gaz
MERINGUE
2 egg whites
1 cup sugar
1/2 cup glucose or corn syrup
2 tbsp water
SYRUP
1 ½ cup sugar
1 ½ cup corn syrup (or glucose syrup)
ADDITIONS:
1 ½ cup almonds or pistachios, blanched and toasted
2 tbsp butter or ghee, melted
2 tsp rose water or vanilla extract
Preparation
1
Iranian Gaz
Step 1/10
Grease one baking pan and one large bowl with butter.
Step 2/10
First, make the meringue. Begin by mixing the egg whites until stiff peaks form.
Step 3/10
Place sugar, glucose or corn syrup, and water into a pan. Cook them over medium heat, while stirring constantly, until the sugar dissolves and the mixture begins to boil.
Step 4/10
Reduce the heat to low and cook for another 10 minutes until the food thermometer reads 230˚F. Do not stir.
Step 5/10
Slowly pour the hot mixture over the egg white snow. Mix for 10 minutes, until stiff and tepid. Then, transfer the mixture to the bowl greased with butter from step 1.
Step 6/10
Now, make the syrup by placing sugar and glucose or corn syrup into a large saucepan and cooking them over medium heat. The sugar should dissolve, and the mixture should start boiling. Continue cooking for another 10 minutes, stirring frequently. Check the temperature with a cooking thermometer: it should read 275˚F.
Step 7/10
Pour the syrup over the meringue, but avoid scraping the pan it was cooked in. Blend using a wooden spoon.
Step 8/10
In a small bowl, combine melted butter or ghee and rosewater or vanilla extract. Add it to the syrup and meringue mixture gradually.
Step 9/10
Stir in blanched and toasted pistachios or almonds.
Step 10/10
Transfer the gaz mixture into the greased baking pan from step 1. Let it cool for a few hours, and then cut it into small pieces. Serve gaz immediately, or wrap in wax paper and keep in a cool and dry place.
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