Dessert
Boldaji Gaz
گز بلداجی
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 30 min (Estimated)
- Makes
- 8 pieces (Estimated)
- Kind
- Dessert
- Where it is eaten
- Provincial
- Serving
- 35 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 8 pieces (Estimated)
- angabin (manna) 100 g
- egg white egg 2 large eggs
- sugar 180 g
- pistachios tree nut 150 g
- almonds tree nut 150 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Cook the sugar or honey syrup to the required concentration.
Whip the egg white and gradually incorporate the hot syrup.
Continue stirring over gentle heat until thick and elastic, then fold in the nuts.
Spread or mold the mixture and cut after cooling.
Cook's notes
Use fresh nuts with no stale aroma, and toast them gently if required. Over-toasted nuts can introduce bitterness.
Background
This item is associated with Bakhtiari culture and the pastoral and nomadic life of the Zagros, where dairy, meat, saj breads, and mountain herbs are important.
Nutrition
| Energy | 235 kcal |
|---|---|
| Protein | 6 g |
| Fat | 14 g |
| Carbohydrate | 21 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0281 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods