{"id":7556,"date":"2025-11-29T10:31:50","date_gmt":"2025-11-29T07:01:50","guid":{"rendered":"https:\/\/arsaacademy.com\/?p=7556"},"modified":"2025-11-29T10:35:19","modified_gmt":"2025-11-29T07:05:19","slug":"introduction-to-iranian-dry-pastries-and-how-to-make-them","status":"publish","type":"post","link":"https:\/\/arsaacademy.com\/en\/introduction-to-iranian-dry-pastries-and-how-to-make-them\/","title":{"rendered":"Introduction to Iranian Dry Pastries and How to Make Them"},"content":{"rendered":"
<\/div>

Beyond their wonderful flavor, Iranian dry pastries<\/a> 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.<\/p>

<\/div>

In the previous article, we discussed the role of dry pastries in Iranian food culture\u2014from 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.<\/p>

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Classification of Iranian Dry Pastries<\/strong><\/h2>
<\/div>

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:<\/p>

<\/div>

1. Based on the Type of Flour<\/strong><\/h3>
<\/div>

Wheat Flour (white or whole):<\/strong><\/p>

  • The most common flour in traditional pastry-making<\/li>\n\n
  • Examples: Mashhadi cookies, sugar biscuits (Nan Qandi), tea cookies (Nan Chaii), Qottab<\/li><\/ul>
    <\/div>

    Chickpea Flour:<\/strong><\/p>

    • Creates a powdery texture with a mild flavor<\/li>\n\n
    • Ideal for gluten-free pastries<\/li>\n\n
    • Example: Qazvin Chickpea Cookies (Shirini Nokhodchi)<\/li><\/ul>
      <\/div>

      Rice Flour:<\/strong><\/p>

      • Produces a delicate, crumbly texture<\/li>\n\n
      • Common in central and western Iran<\/li>\n\n
      • Examples: Kermanshahi and Yazdi rice cookies (Nan Berenji)<\/li><\/ul>
        <\/div>

        2. Based on the Amount and Type of Fat<\/strong><\/h3>
        <\/div>

        Butter- or Oil-Based Pastries:<\/strong><\/p>

        • Soft, crisp, with long shelf life<\/li>\n\n
        • Often made with local butter or animal fat<\/li>\n\n
        • Examples: Tabrizi butter cookies, traditional \u201cZaban\u201d pastry<\/li><\/ul>
          <\/div>

          Low-fat or Fat-Free Pastries:<\/strong><\/p>

          • Drier texture and shorter shelf life<\/li>\n\n
          • Suitable for low-fat diets<\/li>\n\n
          • Examples: Some local dry breads and simple sugar biscuits<\/li><\/ul>
            <\/div>

            3. Based on Final Texture<\/strong><\/h3>
            <\/div>

            Powdery and Soft:<\/strong><\/p>

            • Melts in the mouth, very fragile<\/li>\n\n
            • Examples: Chickpea cookies, rice cookies<\/li><\/ul>
              <\/div>

              Crisp and Crunchy:<\/strong><\/p>

              • Light, airy, sometimes layered<\/li>\n\n
              • Examples: Zaban pastry, honey Sohan<\/li><\/ul>
                <\/div>

                Firm or Chewy:<\/strong><\/p>

                • Portable, good for trips<\/li>\n\n
                • Examples: Traditional filled cookies and nut-filled pastries<\/li><\/ul>
                  <\/div>

                  Layered or Flaky:<\/strong><\/p>

                  • Thin rolled layers, with or without fillings<\/li>\n\n
                  • Examples: Yookheh, Yazdi dry baklava<\/li><\/ul>
                    <\/div>

                    4. Based on Whether They Contain Nuts<\/strong><\/h3>
                    <\/div>

                    Nut-Filled Pastries:<\/strong><\/p>

                    • Rich taste with almonds, walnuts, or pistachios<\/li>\n\n
                    • Great for formal gatherings<\/li>\n\n
                    • Examples: Qottab, Qarabieh, filled Koloochehs<\/li><\/ul>
                      <\/div>

                      Nut-Free Pastries:<\/strong><\/p>

                      • Lighter, more affordable, long-lasting<\/li>\n\n
                      • Examples: Chickpea cookies, Nan Qandi, tea cookies<\/li><\/ul>

                        This classification helps students and baking enthusiasts choose the right learning path and practice recipes based on their purpose.<\/p>

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                        \"\"<\/figure>
                        <\/div>

                        Popular Iranian Dry Pastries + Recipes<\/strong><\/h2>
                        <\/div>

                        Below are the most common Iranian dry pastries and how to prepare them:<\/p>

                        <\/div>

                        1. Chickpea Cookies (Qazvin)<\/strong><\/h3>
                        <\/div>

                        Features:<\/strong> Powdery, soft, fragrant with cardamom, gluten-free
                        Main ingredients:<\/strong> Chickpea flour, powdered sugar, solid oil, cardamom<\/p>

                        Preparation:<\/strong>
                        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\u00b0C for about 15 minutes.<\/p>

                        <\/div>

                        2. Rice Cookies (Kermanshah)<\/strong><\/h3>
                        <\/div>

                        Features:<\/strong> Light, aromatic, soft and crumbly
                        Main ingredients:<\/strong> Rice flour, ghee or butter, powdered sugar, eggs, rosewater, cardamom<\/p>

                        Preparation:<\/strong>
                        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\u00b0C for about 20 minutes.<\/p>

                        <\/div>

                        3. Yazdi Qottab<\/strong><\/h3>
                        <\/div>

                        Features:<\/strong> Sweet, nut-filled, ideal for formal occasions
                        Main dough ingredients:<\/strong> Flour, yogurt, oil, egg yolk
                        Filling:<\/strong> Almond or walnut powder, cinnamon, powdered sugar<\/p>

                        Preparation:<\/strong>
                        Roll out the dough, place filling in the center, fold and seal. After baking, coat in powdered sugar.<\/p>

                        <\/div>

                        4. Tabrizi Qarabieh<\/strong><\/h3>
                        <\/div>

                        Features:<\/strong> Thick, rich, elegant, nut-filled
                        Main ingredients:<\/strong> Flour, egg whites, sugar, ground almonds<\/p>

                        Preparation:<\/strong>
                        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.<\/p>

                        <\/div>

                        5. Nan Qandi (Qazvin\/Mashhad)<\/strong><\/h3>
                        <\/div>

                        Features:<\/strong> Simple, light, suitable for daily use
                        Main ingredients:<\/strong> White flour, oil, sugar, eggs, vanilla<\/p>

                        Preparation:<\/strong>
                        Combine ingredients; after resting the dough, cut shapes, brush with egg yolk, sprinkle sesame seeds, and bake at 170\u00b0C for 15\u201320 minutes.<\/p>

                        <\/div>

                        6. Zaban Pastry<\/strong><\/h3>
                        <\/div>

                        Features:<\/strong> Crisp, layered, popular for gatherings
                        Main ingredients:<\/strong> Puff pastry, sugar, egg, vanilla<\/p>

                        Preparation:<\/strong>
                        Cut puff pastry into rectangles or ovals, brush with syrup or egg wash, sprinkle with sugar, and bake until golden.<\/p>

                        <\/div>

                        7. Mashhadi Cookies<\/strong><\/h3>
                        <\/div>

                        Features:<\/strong> Two-layered with marmalade filling and sugar glaze
                        Main ingredients:<\/strong> Flour, eggs, butter or oil, marmalade, vanilla<\/p>

                        Preparation:<\/strong>
                        Cut the dough, bake, sandwich two pieces with marmalade, then add icing or chocolate on top.<\/p>

                        <\/div>

                        8. Walnut Puffs (Pofaki Gerdooee)<\/strong><\/h3>
                        <\/div>

                        Features:<\/strong> Soft, nutty, simple yet delicious
                        Main ingredients:<\/strong> Egg whites, sugar, chopped walnuts<\/p>

                        Preparation:<\/strong>
                        Whip egg whites until stiff, fold in sugar and walnuts, spoon onto a tray, and bake gently until cracked on top.<\/p>

                        <\/div>

                        9. Raisin Cookies<\/strong><\/h3>
                        <\/div>

                        Features:<\/strong> Soft, filled with scattered raisins, great for daily snacking
                        Ingredients:<\/strong> Flour, sugar, eggs, butter, raisins<\/p>

                        Preparation:<\/strong>
                        Mix, spoon onto tray, and bake until edges turn golden.<\/p>

                        <\/div>

                        10. Yookheh (Shiraz\/Kermanshah)<\/strong><\/h3>
                        <\/div>

                        Features:<\/strong> Thin, layered, filled with cinnamon and sugar
                        Ingredients:<\/strong> Flour, eggs, oil, cinnamon, sugar<\/p>

                        Preparation:<\/strong>
                        Roll dough very thin, sprinkle with the filling, roll into logs, slice, and fry or bake.<\/p>

                        <\/div>

                        11. Honey Sohan<\/strong><\/h3>
                        <\/div>

                        Features:<\/strong> Crisp, glassy, full of nuts
                        Ingredients:<\/strong> Sugar, honey, butter, almond slivers<\/p>

                        Preparation:<\/strong>
                        Caramelize ingredients on low heat, spread on parchment, and allow to cool and harden.<\/p>

                        <\/div>

                        12. Tea Cookies (Nan Chaii)<\/strong><\/h3>
                        <\/div>

                        Features:<\/strong> Simple, great with tea
                        Ingredients:<\/strong> Flour, eggs, oil, sugar<\/p>

                        Preparation:<\/strong>
                        Shape with molds, decorate with egg yolk and poppy seeds, and bake.<\/p>

                        <\/div>

                        13. Koloocheh Kerman (Kolompeh)<\/strong><\/h3>
                        <\/div>

                        Features:<\/strong> Nut-filled, rich with dates and spices
                        Ingredients:<\/strong> Flour, oil, dates, walnuts, cinnamon<\/p>

                        Preparation:<\/strong>
                        Fill the dough with spiced date paste, shape using traditional patterned molds, and bake.<\/p>

                        <\/div>

                        14. Beheshtee Cookies<\/strong><\/h3>
                        <\/div>

                        Features:<\/strong> Soft, buttery, plain and white
                        Ingredients:<\/strong> White flour, clarified oil, powdered sugar, cardamom<\/p>

                        Preparation:<\/strong>
                        Knead ingredients, cut shapes, and bake at low temperature. Popular for religious events.<\/p>

                        <\/div>

                        15. Rosette Cookies (Shirini Panjerei)<\/strong>
                        <\/h3>
                        <\/div>

                        Features:<\/strong> Unique shape, delicate and crisp
                        Ingredients:<\/strong> Flour, eggs, milk, starch<\/p>

                        Preparation:<\/strong>
                        Dip the special mold into thin batter, fry in hot oil, cool, and coat with powdered sugar.<\/p>

                        <\/div>
                        \"\"<\/figure>
                        <\/div>

                        Essential Principles for Making Perfect Iranian Dry Pastries<\/strong><\/h2>
                        <\/div>

                        Although they seem simple, achieving the right taste, texture, and appearance requires following key principles:<\/p>

                        <\/div>

                        1. Accurate Measurement<\/strong><\/h3>

                        Precise weighing of ingredients ensures correct texture\u2014not too dry or too soft.<\/p>

                        <\/div>

                        2. Quality of Ingredients<\/strong><\/h3>

                        Fresh flour, good-quality butter\/oil, fresh eggs, and natural flavorings create superior results.<\/p>

                        <\/div>

                        3. Proper Mixing Order<\/strong><\/h3>

                        Some ingredients must be mixed together or added at specific stages. Overmixing can toughen dough.<\/p>

                        <\/div>

                        4. Correct Temperature<\/strong><\/h3>

                        Butter should be at room temperature, eggs not cold, oven preheated\u2014these affect uniform baking.<\/p>

                        <\/div>

                        5. Resting the Dough<\/strong><\/h3>

                        Many doughs need resting for gluten formation or better ingredient integration.<\/p>

                        <\/div>

                        6. Oven Tips<\/strong><\/h3>
                        • Bake dry pastries at moderate heat (160\u2013180\u00b0C)<\/li>\n\n
                        • Use parchment paper to prevent burning<\/li>\n\n
                        • Avoid overbaking to prevent dryness and bitterness<\/li><\/ul>
                          <\/div>

                          7. Proper Cooling<\/strong><\/h3>

                          Cool pastries on a rack to avoid moisture buildup.<\/p>

                          <\/div>

                          8. Storage Tips<\/strong><\/h3>

                          Keep in airtight containers in a cool, dry place. Some place wax paper or cloth between layers.<\/p>

                          <\/div>
                          \"\"<\/figure>
                          <\/div>

                          Essential Tools for Baking Iranian Dry Pastries<\/strong><\/h2>

                          Whether you bake for fun or plan to pursue baking professionally, having the right tools is essential.<\/p>

                          <\/div>

                          1. Basic Tools<\/strong><\/h3>
                          • Measuring cups and scale<\/li>\n\n
                          • Flour sifter<\/li>\n\n
                          • Mixing bowls<\/li><\/ul>
                            <\/div>

                            2. Dough Preparation Tools<\/strong><\/h3>
                            • Wooden or silicone rolling pins<\/li>\n\n
                            • Spatulas, scrapers<\/li>\n\n
                            • Pastry brush, fine grater, dessert knife<\/li><\/ul>
                              <\/div>

                              3. Molds and Shaping Tools<\/strong><\/h3>
                              • Metal, plastic, or silicone molds<\/li>\n\n
                              • Traditional patterned stamps (for Nan Berenji, Kak, etc.)<\/li>\n\n
                              • Piping bags and nozzles<\/li><\/ul>
                                <\/div>

                                4. Baking Equipment<\/strong><\/h3>
                                • Home or industrial oven, toaster<\/li>\n\n
                                • Baking trays, cooling racks, parchment paper<\/li><\/ul>
                                  <\/div>

                                  5. Decoration Tools<\/strong><\/h3>
                                  • Small sifters for powdered sugar<\/li>\n\n
                                  • Decorative brushes and sprays<\/li>\n\n
                                  • Templates and stencils<\/li><\/ul>
                                    <\/div>

                                    6. Cleaning and Maintenance<\/strong><\/h3>
                                    • Proper washing of silicone, metal, and wooden tools<\/li>\n\n
                                    • Keeping tools hygienic and long-lasting<\/li><\/ul>
                                      <\/div>

                                      Introducing the Iranian Dry Pastry Course at Arsa Academy<\/strong><\/h2>

                                      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.<\/p>","protected":false},"excerpt":{"rendered":"

                                      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 […]<\/p>\n","protected":false},"author":9,"featured_media":7558,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1534],"tags":[],"class_list":["post-7556","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-article"],"acf":[],"_links":{"self":[{"href":"https:\/\/arsaacademy.com\/en\/wp-json\/wp\/v2\/posts\/7556","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/arsaacademy.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/arsaacademy.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/arsaacademy.com\/en\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/arsaacademy.com\/en\/wp-json\/wp\/v2\/comments?post=7556"}],"version-history":[{"count":0,"href":"https:\/\/arsaacademy.com\/en\/wp-json\/wp\/v2\/posts\/7556\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/arsaacademy.com\/en\/wp-json\/wp\/v2\/media\/7558"}],"wp:attachment":[{"href":"https:\/\/arsaacademy.com\/en\/wp-json\/wp\/v2\/media?parent=7556"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/arsaacademy.com\/en\/wp-json\/wp\/v2\/categories?post=7556"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/arsaacademy.com\/en\/wp-json\/wp\/v2\/tags?post=7556"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}