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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
Gaz With Honey
PREP 10min
COOK 1h
READY IN 1h 10min
This recipe was adapted from a popular Persian cooking blog ahueats.com. In this case, gaz is sweetened with a combination of sugar, honey and corn syrup, which gives this dessert a rich amber color and an extra dose of sweetness.
Ingredients
Gaz With Honey
2 egg whites
½ cup honey
2 cups sugar
⅓ cup light corn syrup
¼ tsp salt
2 tsp rosewater (golab)
2 tbsp unsalted butter, softened
1 cup pistachios and/or almond slivers
Preparation
1
Gaz With Honey
Step 1/9
Line a 9x9-inch baking pan with parchment paper, grease it with butter, and dust it with flour.
Step 2/9
Place sugar, corn syrup, and salt into a small saucepan. Cook them over medium heat until the sugar dissolves. Make sure the sugar does not burn: if possible, use a cooking thermometer and remove the mixture from heat as soon as it reaches 300˚F.
Step 3/9
In a stand mixer, mix the egg whites until stiff peaks form.
Step 4/9
Meanwhile, melt the honey in a small saucepan. Slowly add melted honey to the egg whites while mixing constantly.
Step 5/9
Now, add the sugar and corn syrup mixture to the egg whites and continue mixing.
Step 6/9
When the mixture becomes well blended and glossy, add butter and rosewater.
Step 7/9
Stir in pistachios and/or almonds using a spatula.
Step 8/9
Transfer the gaz mixture into the baking pan and let it rest for a few hours, and preferably overnight.
Step 9/9
Cut gaz into individual pieces and serve. If you decide to store it for later, dust it with some flour to avoid sticking.
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