Beyond their wonderful flavor, Iranian dry pastries are an important part of our traditional culinary identity. Each of these sweets is made with a unique combination of simple ingredients and local techniques passed down through generations. In this article, we will explore the different types of Iranian dry pastries, their classifications, and key tips for preparing them.
In the previous article, we discussed the role of dry pastries in Iranian food culture—from their historical and ritual background to their modern place in urban life and contemporary culinary education. In this article, we examine and introduce various types of Iranian dry pastries in greater detail.
One of the best ways to better understand Iranian dry pastries is by examining their primary ingredients and final textures. Each pastry develops a specific texture depending on the type of flour, fat, sweetener, and baking method, making some more suitable for serving guests, gifting, or daily consumption. Here are a few common categories:
Wheat Flour (white or whole):
Chickpea Flour:
Rice Flour:
Butter- or Oil-Based Pastries:
Low-fat or Fat-Free Pastries:
Powdery and Soft:
Crisp and Crunchy:
Firm or Chewy:
Layered or Flaky:
Nut-Filled Pastries:
Nut-Free Pastries:
This classification helps students and baking enthusiasts choose the right learning path and practice recipes based on their purpose.
Below are the most common Iranian dry pastries and how to prepare them:
Features: Powdery, soft, fragrant with cardamom, gluten-free
Main ingredients: Chickpea flour, powdered sugar, solid oil, cardamom
Preparation:
Sift chickpea flour and sugar, then knead with oil and cardamom until a smooth dough forms. Shape with cutters, sprinkle with poppy seeds, and bake at 160°C for about 15 minutes.
Features: Light, aromatic, soft and crumbly
Main ingredients: Rice flour, ghee or butter, powdered sugar, eggs, rosewater, cardamom
Preparation:
Mix all ingredients and let the dough rest for several hours. After shaping, brush with egg yolk and decorate with poppy seeds. Bake at 170°C for about 20 minutes.
Features: Sweet, nut-filled, ideal for formal occasions
Main dough ingredients: Flour, yogurt, oil, egg yolk
Filling: Almond or walnut powder, cinnamon, powdered sugar
Preparation:
Roll out the dough, place filling in the center, fold and seal. After baking, coat in powdered sugar.
Features: Thick, rich, elegant, nut-filled
Main ingredients: Flour, egg whites, sugar, ground almonds
Preparation:
Whip egg whites with sugar until stiff, then add almonds. Decorate the top with pistachios or almonds and bake at low heat until golden outside but soft inside.
Features: Simple, light, suitable for daily use
Main ingredients: White flour, oil, sugar, eggs, vanilla
Preparation:
Combine ingredients; after resting the dough, cut shapes, brush with egg yolk, sprinkle sesame seeds, and bake at 170°C for 15–20 minutes.
Features: Crisp, layered, popular for gatherings
Main ingredients: Puff pastry, sugar, egg, vanilla
Preparation:
Cut puff pastry into rectangles or ovals, brush with syrup or egg wash, sprinkle with sugar, and bake until golden.
Features: Two-layered with marmalade filling and sugar glaze
Main ingredients: Flour, eggs, butter or oil, marmalade, vanilla
Preparation:
Cut the dough, bake, sandwich two pieces with marmalade, then add icing or chocolate on top.
Features: Soft, nutty, simple yet delicious
Main ingredients: Egg whites, sugar, chopped walnuts
Preparation:
Whip egg whites until stiff, fold in sugar and walnuts, spoon onto a tray, and bake gently until cracked on top.
Features: Soft, filled with scattered raisins, great for daily snacking
Ingredients: Flour, sugar, eggs, butter, raisins
Preparation:
Mix, spoon onto tray, and bake until edges turn golden.
Features: Thin, layered, filled with cinnamon and sugar
Ingredients: Flour, eggs, oil, cinnamon, sugar
Preparation:
Roll dough very thin, sprinkle with the filling, roll into logs, slice, and fry or bake.
Features: Crisp, glassy, full of nuts
Ingredients: Sugar, honey, butter, almond slivers
Preparation:
Caramelize ingredients on low heat, spread on parchment, and allow to cool and harden.
Features: Simple, great with tea
Ingredients: Flour, eggs, oil, sugar
Preparation:
Shape with molds, decorate with egg yolk and poppy seeds, and bake.
Features: Nut-filled, rich with dates and spices
Ingredients: Flour, oil, dates, walnuts, cinnamon
Preparation:
Fill the dough with spiced date paste, shape using traditional patterned molds, and bake.
Features: Soft, buttery, plain and white
Ingredients: White flour, clarified oil, powdered sugar, cardamom
Preparation:
Knead ingredients, cut shapes, and bake at low temperature. Popular for religious events.
Features: Unique shape, delicate and crisp
Ingredients: Flour, eggs, milk, starch
Preparation:
Dip the special mold into thin batter, fry in hot oil, cool, and coat with powdered sugar.
Although they seem simple, achieving the right taste, texture, and appearance requires following key principles:
Precise weighing of ingredients ensures correct texture—not too dry or too soft.
Fresh flour, good-quality butter/oil, fresh eggs, and natural flavorings create superior results.
Some ingredients must be mixed together or added at specific stages. Overmixing can toughen dough.
Butter should be at room temperature, eggs not cold, oven preheated—these affect uniform baking.
Many doughs need resting for gluten formation or better ingredient integration.
Cool pastries on a rack to avoid moisture buildup.
Keep in airtight containers in a cool, dry place. Some place wax paper or cloth between layers.
Whether you bake for fun or plan to pursue baking professionally, having the right tools is essential.
If you want to learn professional tools, techniques, and step-by-step pastry-making with expert guidance, the training courses at Arsa Academy are your best choice. Along with practical skills, you will learn the correct use of each tool so you can confidently progress on your professional baking journey.
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