Noghl are popular Iranian sugar-coated almonds. Sugar, water, and rosewater are boiled to create a homogenous liquid in which the roasted almonds are quickly submerged. When cooled, the coating solidifies, creating a sweet and crunchy white layer around the almonds.

Since they symbolize happiness and good luck, these bright white treats are an important part of Iranian wedding traditions. They are served at the end of every Iranian wedding, usually accompanied by tea. Besides weddings, noghl can also be consumed as an everyday treat, alongside a hot cup of coffee or tea. 

Shir birinj, meaning milk and rice, is a simple, popular dessert enjoyed throughout Iran and Afghanistan. Traditionally, it was prepared only by cooking milk and rice, while today it commonly includes sugar. For the desired thickness and flavor, it is advised to use short grain rice and whole milk.

Additional flavorings and toppings include rosewater, honey, jam, and fruit, various nuts such as pistachios and almonds, and spices like cardamom and cinnamon.

Sohan asali is a traditional brittle prepared with a base of sugar, honey, saffron, rose water, oil or butter, and slivered almonds. They are usually round, and before they set, the top is decorated with ground pistachios. This sweet, crispy candy is a staple on Persian New Year, and it is often altered with the addition of various flavorings, other nuts, or flavored honey.

It is believed that sohan asali has its origins in Isfahan, a region known for its honey production.

One of the most famous Iranian desserts is the soft and colorful masghati. The base of this traditional confectionery is a mixture of liquids such as water or milk, combined with starch and sugar. When cooled, the starch solidifies the liquid and creates a delicate, firm, and almost jelly-like sweet treat.

The base is highly versatile and is usually incorporated with traditional Iranian spices and ingredients to provide different flavor combinations. Typical additions include rose water, cardamom, saffron, pomegranate juice, pomegranate seeds, and crushed or chopped nuts. 

Nogha is a variety of the widely popular Iranian nougat called gaz. Originally, Iranian nougat was made with an unusual exudate of an insect inhabiting wild tamarisk trees. The solid exudate was melted and sieved to create the rich and sweet base of the nougat.

Today, the original method is usually replaced with a more available mixture of sugar and beaten egg whites, which produces a product similar in texture and flavor to the original gaz. Nogha is one of the numerous varieties found in the country, typically eaten in the Azerbaijan-Iran region. 

This vibrant halva variety is prepared with a base of shredded carrots, rice flour, butter, sugar, and various flavorings and spices such as saffron, rose water, cinnamon, or cardamom. Carrot halva can be served on a large plate and shared as a communal meal, but since the base is incredibly pliable, it can be molded and shaped into various other forms and served as a single portion.

It can be enjoyed well-chilled or lukewarm, and it is usually garnished with pistachios, walnuts, or ground cinnamon.

Although it is believed to have its origins in Persia, zulbia or jalebi is an international dessert with variations that spread throughout the Middle East, India, and Asia. In its basic form, this sweet dessert is created by combining flour with yogurt or ghee, as well as baking soda or yeast to create a batter which is then poured in circular patterns directly into the sizzling oil.

The final result is a crispy treat that is then doused in a thick syrup, which can be flavored with rosewater, saffron, honey, orange blossom water, or cardamom. In both Iran and India, zulbia is served on special occasions, and it is usually sprinkled with chopped pistachios or saffron threads. 

Yazdi cakes are small and fragrant cakes that hail from central Iran. They are made with a simple mixture that usually incorporates eggs, sugar, flour, oil, and milk or yogurt, while their typical flavor comes from the addition of rosewater and cardamom.

Saffron is also occasionally added. The cakes are traditionally prepared in small metal tins, while homemade versions can be made in paper cups or muffin tins. Each cake is typically topped with slivered almonds, pistachios, or sesame seeds. As the name suggests, these soft and fragrant cakes originate from the city of Yazd, and they are often made for religious ceremonies and various special occasions.

Khoresht mast is a traditional dish hailing from Isfahan. Although it's often dubbed yogurt stew, khoresht mast is actually an unusual dessert that's often served as a side dish or an appetizer, made with a combination of sugar, rose water, yogurt, saffron, onions, egg yolks, turmeric, and crushed lamb neck meat.

The combination is boiled and mixed thoroughly before the addition of walnuts, pistachios, or almonds. Once prepared, khoresht mast is cooled and topped with barberries before serving. In the past, it was served as a main dish in massive feasts that were held by kings.