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Qottab Yazdi

Ancient Sweets from Yazd

In this special Nowruz edition of Farhang Flavor, we journey back to the breathtaking desert city of Yazd to visit our favorite resident, Chef Elaheh Mirafzali of Instagram’s @NoonONamak.Kitchen!

Chef Mirafzali is dedicated to preserving and sharing the rich culinary traditions of Yazd, and for this festive occasion, she unveils the recipe for one of the city’s most treasured and ancient sweets—a perfect treat for celebrating the Iranian New Year!

Join us as we welcome Chef Mirafzali back to #FarhangFlavor for another inspiring episode filled with tradition, flavor, and the spirit of Nowruz! 🌿✨ 

 

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Ingredients

For the Dough:

• 500 g pastry flour
• 150 g solid shortening (or ghee)
• 400 ml lukewarm water

For the Filling:

• 2 teaspoons ground cardamom
• 200 g finely ground almonds
• 100 g crushed sugar
• Rosewater (optional)

For the Decoration:

• Powdered sugar, as needed
• Finely crushed pistachios (optional, for garnish)

Directions

1. Mix the shortening and lukewarm water together. Then gradually add the flour.

2. Knead the mixture until you get a soft, smooth dough.

• The dough does not need to rest, but allow it to cool slightly so the warmth from the water dissipates.

3. In a separate bowl, mix the crushed sugar, cardamom, and ground almonds.

• If desired, add a little rosewater to form a paste-like consistency.
• Traditionally in Yazd, the filling was used as a dry powder without rosewater.

4. Take a walnut-sized piece of dough and flatten it in your palm, or roll out the dough with a rolling pin and cut into round shapes.

5. Place a spoonful of filling in the center, fold the dough over, and seal the edges.

• You can twist the edges in the traditional Qottab style.
• If the traditional twist is too difficult, simply shape it into a bundle and round it by hand.

6. Once all the Qottabs are shaped, deep fry them in hot oil until golden.

7. Drain on a strainer or paper towel to remove excess oil.

8. While still warm, roll them in powdered sugar.

9. For serving, sprinkle crushed pistachios on top for decoration.

END FAQ