Top 13 Persian Sweets with Pictures+ Table of Calories

Persian sweets are the oldest sweets in the world. The oldest pastry in the world goes back to a sweet called “lavish” made from a combination of rice flour, eggs, etc., and existed in ancient Iran.

Here, I introduce 13 great Iranian sweets with recipes and calorie tables. These 13 Iranian sweets are:sohan, noon khamei, cake yazdi, koloocheh, nan berenji, baslogh, ghottab, kaak, baghlava, shirini zaban, shirini nargili, shirini gerdooe and zoolbia bamieh.

In this article on the meals cook site, we want to introduce you to the top 13 Persian sweets. So be with us. Hope you like it.

You can also read this article: top 10 Persian drinks.

Table of calories Persian sweet

how many calories are in persian sweets? You may also wonder how harmful it is to eat these sweets and how many calories you should burn. I have prepared a complete table of these sweets’ calories, which you can see below.

Persian sweet Calories per 100 grams
Sohan 500 kcal
Noon khamei 500 kcal
Cake yazdi  450 kcal
koloocheh fooman 414kcal
Nan e berenji 221kcal
Baslogh 380 kcal
Ghottab 480 kcal
Kaak  351 kcal
Baghlava 500kcal
zoolbia bamieh 296 kcal
shirini zaban  253 kcal
Shirini nargili  476kcal
Shirini gerdooee 343 kcal

Related: How Many Calories in Persian Food?

1. Sohan e Qom

Sohan e Qom

Wheat germ powder 2 teaspoons
Wheat flour 2 and 1/2 tablespoons
Water 8 tablespoons
Melted butter 10 tablespoons
Cardamom powder 1/2 teaspoon
Saffron 1/2 teaspoon
Salt 1/8 teaspoon
Honey 6 tablespoons
Sugar 1 cup
Sliced almonds 1/4 cup
Chopped pistachio nuts 1/2 cup

Sohane Qom is the main souvenir of the city of Qom and is one of the most famous traditional sweets of Iran which is attributed to the Qajar period.

There is a story that the representative of Naser al-Din Shah came on behalf of the Shah to open the new court of Hazrat Masoumeh in Qom, and after having lunch, he made a sweet halva made with pistachios. It was made and brought to him.

Related: Masghati recipe.

He liked it so much and said this halva took away our tiredness like sohan, and from that time, the name of this sweet became attractive.

Today, Sohan Qom has many fans in different countries, especially in Arab countries, and earns a lot of foreign currency for the country every year.

Sohan Qom is one of the most delicious Persian sweets, usually served as an evening meal with tea. This delicious sweet has been prepared by hand and traditionally.

They still prepare delicious and delicious sohans in many workshops using traditional and old methods.

Of course, nowadays, the number of workshops that cook Sohan with automatic and industrial machines is much more than in traditional and old workshops.

The main ingredients in Sohan are wheat germ and wholemeal flour, prepared with saffron, pistachio, and sugar. You have probably tasted the unique taste of Sohan at least once.

In the following, you can see how to prepare sohan e qom.

2. Noon khamei

noon khameie

White flour 1 cup
Egg 4 pcs
Water 1 cup
Butter 1.7 ounce
Sugar 1 tbsp
Vanilla 1/4 tsp
Baking powder 1/4 tsp
Confectionery cream 10.5 ounce

The title of the most popular Persian sweet goes to noon khamei.In some places like Mashhad, it is also called grenade cake.

This wonderful sweet is made by filling puffed bread with pastry cream. Sometimes, this cream can be honey, Nescafe, or even saffron.

Whatever it is, I am sure you also love any noon khamei.In some sources, the origin of this sweet is attributed to northern Italy but it has been prepared in Iran in the past.

In the following, you can see how to prepare noon khamei.

You can also read khakshir recipe.

3. Cake Yazdi

cake yazdi

 Flour  2.5 glasses
Sugar  1 cup
Eggs  3 pcs
Yogurt  1 glass
Liquid oil  1 glass
Cardamom powder  1 teaspoon
Baking powder  1 tablespoon
Rose water  3 tablespoons
Honey  1 tablespoon
Baking soda  ½ teaspoon
Sesame  as needed

The most nostalgic cakes and sweet among Iranians is are cake Yazdi. Up to now, whatever we have said about the taste of the confectioners of this city, it is still not enough. Adding cardamom and rose water to this wonderful cake separates it from other cake yazdi you have eaten in different cities.

The art of Yazdi confectioners in creating a balance between the use of primary ingredients and aromatic ingredients in this Persian sweet is also commendable. Eating this cake in Yazd evokes a different taste than other cake yazdi.

The famous cake yazdi is used in religious ceremonies in ancient times. This sweet is one of the cheapest traditional Iranian sweets produced in all the cities of Iran and has many fans. Ingredients of cake yazdi are flour, eggs, sugar, butter, milk, and cardamom, and in some cases, it also has some raisins or pistachio pieces.

Cake Yazdi is one of the first examples of cupcakes in the world, and a special example is made with condensed yogurt and saffron, which looks like a dessert.

In the following, you can see how to prepare cake yazdi.

4. Persian kooloocheh

persian koloocheh

Ground walnuts 7 ounces
Sugar 7 ounces
Melted butter 1.7 ounces
Cinnamon powder  1 tsp
Vanilla  1 tsp
cardamom powder ½ tsp

Fooman cookie is a traditional Gilaki Persian sweet that has been prepared since long ago in Gilan, especially Foman city and it is completely of Iranian origin. The distinguishing feature of this popular Iranian cookie from other cookies is the seal-like design that is placed on it.

Foman cookie consists of two layers. The middle layer is filled with walnuts, cardamom, nutmeg, oil, etc.; the top layer is dough. This cookie was originally prepared at home, but today it is produced in confectioneries in Gilan province.

This Persian sweet is very delicious and popular.

In the following, you can see how to prepare koloocheh fouman.

5. Nan e Berenji

nan e berenji

Rice flour 0.5 pound
Solid oil or butter 4.4 ounce
Powdered sugar 2.8 ounce
Wheat flour 2 tablespoons
Egg 1 piece
Brewed saffron 2 tablespoons
Rose water 2 tablespoons
Cardamom powder 1 tablespoon
Purslane as needed for decoration

Maybe we all know nan berenji and if we haven’t tried it, we have heard its name. Kermanshah province has unique Persian sweets which may be their flagship is nan berenji. Since Kermanshah nan berenji is one of the most famous souvenirs of this city today, many types of it are sold in this city.

The combination of rice flour and sugar powder with layers of Iranian saffron and cardamom aroma will captivate your mind so much that every time you eat nan berenji Kermanshah your mind will take you to Kermanshah and Taq Bostan.

Nan berenji is considered the main souvenir of the city of Kermanshah, and it has also been registered nationally. This delicious sweet consists of wheat flour, Kermanshahi oil, egg, and rose water. This lovely delicacy dates back 150 years to the Qajar era.

In the following, you can see how to prepare nane berenji.

6. Baslogh

baslogh persian

Water 2 glasses
Starch 1 glass
Gelatin powder 2 tablespoons
Rose water 1/2 glass
Lemon essence the tip of a teaspoon
Sugar 1 cup
Butter 0.8 ounce

Baslogh is considered a souvenir of two cities from Iran: Maragheh and Malair. A Persian sweet that is very similar to Rahat al-Holghom in terms of texture, but the preparation method is very different from Rahat al-Holghom.

Baslogh ingredients include starch and date juice filled with almonds or walnuts. It takes up to three months to prepare baslogh traditionally and to keep it fresh, it is hung with string.

In the following, you can see how to prepare Baslogh.

7. Ghotab

persian ghotab

Butter 1.7 ounce
Egg yolk 1 pcs
Full-fat yogurt 4 tablespoons
Flour 1 cup
Baking powder 1 teaspoon
Powdered sugar  as needed

The most famous sweet in Yazd is Ghotab. If you have been to Yazd even once, you have tried this delicious sweet. The history of this Yazdi Persian sweets dates back to the Qajar period and today, it can be purchased in two types: Yazdi ghotab and honey ghotab.

Yazdi ghotab like Kermani kolompeh is a type of nutty pastry whose outer layer is made of wheat flour and eggs along with milk, and its core is made of almond powder, cardamom powder, and sugar powder.

Ghotab is fried in oil and finally coated with powdered sugar. The difference between Yazdi ghotab and honey ghotab is using honey instead of powdered sugar.

Today, you can find it in all cities of Iran. Traditional ghotab yazd has a crispy and delicious outer layer of dough filled with almond powder, cardamom, powdered sugar, and sometimes walnuts.

If you pass through the Yazd city, besides ghotab, try pashmak, nan panjereh, and cake Yazdi. The wonderful taste of these sweets will bring you back to this city.

In the following, you can see how to prepare ghotab.

8. Kaak

persian kaak

Flour 0.5 pound
Animal oil or solid oil 2.1 ounce
Lukewarm water 50 ml 
Yeast 1 teaspoon
Salt Half a teaspoon
Medium egg 1 pc
Sugar 1 tablespoon
Pistachio powder to decorate sweets as needed

Another pastry masterpiece of Kermanshah is Kaak. If you go to Kermanshah, buy Kaak Kermanshah as a souvenir with the nan berenji.

The aroma of cardamom is so evident in this Persian sweet that it makes you fall in love. Of course, this sweet is also made in Shiraz and Khorramabad, called Yokheh, and slightly differs from Kaak.

Kaak is made from wheat flour and eggs, cardamom, and powdered sugar, which is finally formed into thin layers of dough that stick together. The texture of this sweet is very crispy and fragile. This sweet has been prepared in Kermanshah for many years and is very old.

Almost only the people of Kermanshah know how to cook this sweet. For this reason, it is not abundant in other cities like other sweets.

To eat it, you either have to travel to Kermanshah. Crispy and tasty kaak bites are mostly served in the evening and with Iranian tea.

In the following, you can see how to prepare Persian kaak.

9. Baklava

persian baklava in top 10 persian sweet

Puff pastry (yufka or filo) 15 sheets
Walnut Half a cup
Melted butter 1/4 cup
Pistachio and coconut powder to decorate baklava as needed

Did you know that the people of Turkey, Greece, Cyprus, and Russia also know Iranian baklava? Of course, this delicious traditional Persian sweet is also abundant in Kashan, Qazvin, Gilan, and Tabriz, although their shape and taste may differ slightly.

These Persian sweets are made in lozenge, roll, and square shapes and are a staple of weddings, holidays, and special parties in these regions.

The unique taste of this tasty souvenir is due to the extraordinary combination of rose water, wheat flour, pistachio powder, cardamom, and almond powder.

Baklava has many fans not only in Iran but also in the world. The people of Yazd first prepare the basic dough for baking this sweet, called “Lavash Baklava,” and then prepare it.

In the following, you can see how to prepare Persian baklava.

10. Zoolbia Bamieh

zoolbia bamieh persian top 10 sweet

Brewed Saffron 1 tbsp
Rose water ¼ glass
Water  1 ½ glass 
Glucose 2 tablespoon
Suger 2 glasses
Cardamon 2 items

Zoolbia bamieh are 2 inseparable members of Iftar tables in Ramadan month in Iran. It is very easy to cook this popular sweet and serve it in Ramadan and other times of the year. Bamieh is very similar to Arabic Legimat sweets.

Zoolbia and bamieh have existed since the time of Naser al-Din Shah and it is impossible to find an exact date of the origin of these two delicious and hearty sweets.

In the following, you can see how to prepare zoolbia bamieh.

11. Shirini zaban

shirini zaboon

Shirini Zaban is an authentic persian sweets that anyone interested in baking homemade sweets should learn. At first glance, making this pastry may seem difficult and complicated, but it is enough to bake it at home only once, and it will become a permanent part of your pastry making.

Shirin Zaban has been flourishing among Iranian reception tables for several years, and along with Cake Yazdi and Shirini Danmarki, they have been a staple of sweets for events and parties. This delicious sweet is easily prepared at home.

In the following, you can see how to prepare Shirini zaban.

White pastry flour 0.7 pound
Butter or solid confectionery oil  0.3 pound
Liquid oil 1 tablespoon
Egg  1 large egg
Lemon juice 1/2 teaspoon
Salt  1 teaspoon
Vanilla  1/2 teaspoon
Water  1 cup (relatively cool water)

What Is Pastry Flour and What Is It Used For?

Pastry flour is flour with around 8-10% protein content, which is less than all-purpose flour’s protein content of 10-12%. While the amount of protein in pastry flour varies from brand to brand, pastry flour will generally have less protein than all-purpose flour. You may also see pastry flour referred to as cookie flour.

This made by:webstaurantstore.com


12. Shirini gerdooee

shirini gerdooee

It is one of the most popular and delicious Persian sweets known as walnut cookies because most consist of walnuts. Walnut sweets are usually served with Persian tea and sour cherry tea because they are a bit dry.

Chopped walnuts  2 cups
Egg white  1 cup
White sugar  1 ¼ cup
Cake crumbs  ½ cup
Vinegar  1 tablespoon
Baking soda  ¼ teaspoon
Vanilla  ¼ teaspoon
Cocoa powder  1 teaspoon

In the following, you can see how to prepare Persian walnut cookies.

A walnut is the edible seed of any tree of the genus Juglans (family Juglandaceae), particularly the Persian or English walnut, Juglans regia.

The fruits of trees in the (family Juglandaceae) are often confused with drupes. Still, they are accessory fruit because the outer covering of the fruit is technically an involucre and thus not morphologically part of the carpel; this means it cannot be a drupe but is instead a drupe-like nut.

After full ripening, the shell is discarded, and the kernel is eaten. Nuts of the eastern black walnut (Juglans nigra) and butternuts (Juglans cinerea) are less commonly consumed.

made by:en.wikipedia.org

13. Shirini nargili

persian shirini nargili

It is one of the types of delicious Persian sweets, also known as coconut bread in some regions. Coconut sweets look very similar to walnut cookies, although the colors of these two sweets are different.

Preparing coconut cookies is very easy, but if you follow the mentioned cooking principles to get the authentic taste and soft texture of this cookie, measure the ingredients with a scale and be careful about the temperature and cooking size while cooking.

Coconut powder (preferably fatty) 4.2 ounce
Liquid oil  2.6 ounce
Sugar 0.55 pound
Egg white  4.4 ounce
Lemon juice  1/2 teaspoon
Vanilla  1/4 teaspoon
Pistachio slices for decorating  as needed

In the following, you can see how to prepare shirini nargili.

In conclusion, Persian sweets offer various flavors and textures that satisfy sweet fans. There are many delicious sweets in Iran, from the delicate and sweet Koloocheh to the sohane qom.

Be sure to indulge in these traditional sweets and explore Iranian cuisine’s unique and wonderful flavors.

Did you like this Persian sweets?

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Chef Haghighi

I am Chef Haghighi with ten years of cooking experience and setting up many restaurants and fast food in Iran and Turkey. I am interested in writing recipes on my website. I have the TCA international culinary qualification.

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  1. Hi dear
    It was useful article and i enjoy it
    I had made these 3 sweets before and i think they are so hearty and delicious
    Noon khamei,cake yazdi and zoolbia bamieh
    Thanks for information about them and their reciepes

    1. Hi
      We are so glad and proud that you are read our article and like it
      I suggest you try other sweets in this article and share your experience with us

    1. Hi dear karen, In my opinion, the most famous Iranian sweets are the sweets of Qazvin and Yazd cities, such as persian Kak, baklava ghazvini, ghottab and baklava yazdi.

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