Confectionery
Yazdi Pashmak
پشمک یزدی
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Makes
- 8 pieces (Estimated)
- Kind
- Confectionery
- Where it is eaten
- Provincial
- Serving
- 30 g
Cooking time is not documented in the source, so it is not shown.
Method
Cook the sugar into a concentrated syrup and let it cool until it becomes safely workable and elastic.
Pull and stretch the syrup repeatedly using the traditional method, working it with the flour base until very fine strands form.
Gather the fine strands loosely into serving portions without compressing them.
Cook's notes
Pashmak depends on pulling the sugar syrup at the correct temperature. Work while it is pliable, and keep the flour base dry so the fine strands remain separate rather than clumping.
Background
This item is associated with Yazd and the food culture of Iran's desert cities, where grains, legumes, vinegar, spices, and durable sweets reflect adaptation to the local environment.
Nutrition
| Energy | 120 kcal |
|---|---|
| Protein | 0.5 g |
| Fat | 0.5 g |
| Carbohydrate | 28 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: IR0233 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods