This website uses cookies to improve your experience navigating our site. By continuing to browse, you are agreeing to our use of cookies.

OK, I understand

The Tastiest Tuesdays of 2016 · Free to Feed's Persian Nougat

Food

Today we’re continuing our recap of the TASTIEST Tuesdays of 2016!

One major culinary highlight of the year was our collaboration with Free to Feed. Free to Feed is a not-for-profit cooking class and workshop program hosted by asylum seekers and refugees in Melbourne.

We were lucky enough to have Hamed Allahyari of Free to Feed and Julia Busuttil Nishimura of OSTRO introduce us to some of Iran’s most popular sweet and savoury dishes. This Persian rosewater and pistachio sticky nougat, known as ‘Gaz’ to locals, is simply outstanding!

17th January, 2017

Persian nougat. Recipe by Hamed Allahyari and Julia Ostro for Free To Feed. Props: Flat plate by Shiko. Surface from Fibonacci Stone. Photo – Eve Wilson. Styling – Lucy Feagins, assistant styling – Natalie Turnbull.

Nougat ingredients. Recipe by Hamed Allahyari and Julia Ostro for Free To Feed. Props: Linen napkin from Mr Draper, glass mug from Muji, flat bowl by Sophie Harle. Surface from Fibonacci Stone. Photo – Eve Wilson. Styling – Lucy Feagins, assistant styling – Natalie Turnbull.

Persian nougat. Recipe by Hamed Allahyari and Julia Ostro for Free To Feed. Props: Plate by Valerie Restarick, linen napkin from Mr Draper, Cutipol gold cutlery from Francalia, green condiment dishes from The Establishment Studios. Surface from Fibonacci Stone. Photo – Eve Wilson. Styling – Lucy Feagins, assistant styling – Natalie Turnbull.

Hamed Allahyari and Julia Busuttil Nishimura of Free to Feed
Tuesday 17th January 2017

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.

Ingredients (Makes approx 20 x 20cm square)

200g raw unsalted pistachio kernels
80g barberries
360g caster sugar
110ml liquid glucose
210g honey
60g egg whites (approximately two)
1 tbsp rosewater
Zest of 1 orange
Two sheets of edible rice paper
100ml water

Method

Line a 20cm deep square cake tin with one sheet of the edible rice paper, shiny side down. Alternatively, line the tray with baking paper. The mixture will be super sticky, so you want to do your best to prevent it sticking to the tin.

Preheat oven to the lowest temperature. Place the pistachios and barberries on a tray and keep warm in the oven until ready to use.

Place the sugar, liquid glucose, honey and 100ml water in a medium saucepan and over a medium flame heat to 135C on a candy thermometer. This should take around 10 minutes.

While the sugar is reaching 135C, place the egg whites in a very clean bowl of an electric mixer with a balloon whisk attachment. When the sugar syrup reaches approximately 130C, begin to whisk the egg whites to stiff peaks. Once the sugar syrup reaches 135C, with the mixer on medium speed, slowly pour the sugar syrup into the egg whites. Increase the speed and beat until thick and glossy (approximately two minutes).

Working quickly, fold in the warm pistachios and barberries, the rosewater and orange zest. Spoon mixture into the prepared tin, smooth the surface, and top with the second piece of edible rice paper, shiny side up.

Allow to cool completely overnight or for at least 4 hours. Cut the Gaz into pieces using a very sharp knife and serve with sour cherry tea.

View Comments

Similar Stories

Food

Free to Feed · Felafel

Persian recipes from Hamed Allahyari of Free to Feed, a new asylum seeker cooking project in Melbourne.
Hamed Allahyari and Julia Busuttil Nishimura of Free to Feed

Food

Free to Feed · Baghlava with Rosewater syrup

Introducing Iran's queen of desserts, baghlava.
Hamed Allahyari & Julia Busuttil Nishimura of Free to Feed

Food

Free to Feed · Saffron Rice Pudding with Roasted Rhubarb

Introducing one of Iran's most popular desserts, Sholeh Zard, a traditional saffron rice pudding.
Hamed Allahyari & Julia Busuttil Nishimura of Free to Feed

This Week

Stays

A Moody Slice Of Paradise In The Byron Hinterland

The Dairy is a magical accommodation that feels like it could be in Tuscany...but in reality, it's only 15 minutes away from some of Austral...

Gardens

An Equally Functional + Lush Suburban Garden Makeover

The stunning garden of landscape designer and owner of Ballast Landscape, Julian Bombardiere, in Kings Langley, NSW.

News

Relax Into The New Year With The Perfect Bath Accessory

Adios 2020, we’re heading into the new year with a totally new vibe courtesy of these sustainable timber bath trays from The Wood People.
Sponsored

Studio Visit

An Innovative New Collaboration From MIMCO, Featuring Boundary-Pushing Sustainable Materials

As a result of their longstanding partnership with the NGV, MIMCO has teamed up with biomaterial designer Alice Potts on a limited-edition c...

On The Market

Mid-Century Magic On A Bushland Block (And On The Market!)

Originally built in 1967, this absolute dream home features terrazzo floors and an entire facade of floor-to-ceiling windows!
Sasha Gattermayr

News

A Starlight Summer Festival To Begin In Heide’s Sculpture Park

Get your socialising mojo back with this cultural program of dance events, music acts and Indigenous storytelling at Heide Museum of Modern
Sponsored

Architecture

A Victorian Terrace That Plays Design Gymnastics!

Melbourne's colour masters Wowowa are back with another clever Victorian renovation!

Studio Visit

The Young Designer Using Traditional Leather-Working Techniques To Create Accessories Inspired By The Australian Landscape

Leather craftsman Liam Dillon shares the detailed history behind an ancient trade - and the ways he uses traditional techniques in his moder...
Sasha Gattermayr

Studio Visit

Inside The Dreamy Garden Shed Studio Of Emerging Ceramic Artist, Anni Hagberg

Introducing the graduate artist who was the recipient of The Design Files Emerging Maker Award at Craft Victoria's annual 'Fresh!' exhibitio...
Sasha Gattermayr

News

Swoon-Worthy Luggage For The Perfect Weekend Escape

Local luggage experts July prep us for the summer of local travel with the slick new ‘Daybreak’ range.
Sponsored

News

A Sunny New Storefront For Not-For-Profit Design Organisation The Social Studio

The not-for-profit organisation has a new sunshine-filled space designed by Studio Goss at Collingwood Yards!

Homes

A Blissful Art Deco Apartment Up In The Trees

This carefully curated rental in East Melbourne of friends Lauren Everett and Frances Normoyle is the ultimate 'grown up' share house!

Creative People

Keep Your Eyes On These 8 Emerging Makers!

From a magazine editor-turned ceramicist, to a fashion and homewares brand using fabrics direct from Africa, these were some of our favourit...

Architecture

A Sleek, Surprising Reworking Of A Victorian Cottage

A humble but innovative extension by Blair Smith Architecture has totally modernised this Victorian cottage in Brunswick.
42:51

Podcast

TDF Talks with Plant Designer, Jenna Holmes of Plant Mama

In this podcast conversation, Jenna of 'Plant Mama' and 'Pasta Mama' shares how she has built and grown two very different businesses from t...

Similar Stories

Food

Free to Feed · Felafel

Persian recipes from Hamed Allahyari of Free to Feed, a new asylum seeker cooking project in Melbourne.
Hamed Allahyari and Julia Busuttil Nishimura of Free to Feed

Food

Free to Feed · Baghlava with Rosewater syrup

Introducing Iran's queen of desserts, baghlava.
Hamed Allahyari & Julia Busuttil Nishimura of Free to Feed

Food

Free to Feed · Saffron Rice Pudding with Roasted Rhubarb

Introducing one of Iran's most popular desserts, Sholeh Zard, a traditional saffron rice pudding.
Hamed Allahyari & Julia Busuttil Nishimura of Free to Feed

The Design Files acknowledge the traditional custodians of the lands on which we work, the Wurundjeri people of the Kulin Nation. We pay our respects to Elders past and present.

First Nations artists, designers, makers and creative business owners are encouraged to submit their projects for coverage on The Design Files – we would love to hear from you.

Please email us here.