Persian nougat, also known as Gaz, is super sticky and famously originates from the city of Isfahan, where people flock from all over Iran to purchase the freshest Gaz. Hamed recalled times when he would travel to Isfahan, simply to buy the sweet sticky candy. The more pistachios, the more expensive and prized it would be. If you were trying to impress someone, you would come back from Isfahan with some Gaz, seriously loaded with pistachios.
While the most commonly found Gaz contains only pistachios, we’ve added barberries into the mixture to give a little hint of sourness. We’ve also made a batch with sour cherries, which are a little sweeter than the barberries, but work really well. Persian nougat is quite soft, so if it’s a warm day, keep it in the fridge to avoid it melting. The nougat isn’t too difficult to make, however, it’s so important to have everything ready as once the sugar syrup has reached temperature, you need to work fast.