In Iran, a drier version of baklava is cooked and presented in smaller diamond-shaped cuts flavored with rose water. The cities of Yazd and Qazvin are famous for their baklava, which is widely distributed in Iran. Persian baklava uses a combination of chopped almonds and pistachios spiced with cardamom and a rose water-scented syrup and is lighter than Middle Eastern versions.
Pashmak (Persian: پشمک) is a form of Persian candy floss or cotton candy, made from sesame and sugar. The word Pashmak in Persian is composed of پشم pashm [wool] + ـَک ak [resemblance suffix] meaning “wool-like”, as the confectionery resembles sheep’s wool. Pashmak is served on its own or as an accompaniment to fruits, cakes, ice creams, puddings and desserts.
Noghl (Iranian Persian), or Nuql (Afghan Persian) (Persian: نقل), or sugar-coated almonds, is a traditional Iranian and Afghan confection.
Halvardeh (Tehrani for halvā-arde, from halvā, an Arabic loan word meaning ‘sweet’, plus arde, the Persian word for tāhini). Halvā comes in various qualities and varieties, from mainly sugar to sesame seed paste (the aforementioned Persian arde), and pistachios.
Iranian Shirini-e Yazdi (small cakes originating from the city of Yazd).
Sharbat-e Khakshir – Persian Refreshing Summer Drink. Khakshir has the tiniest reddish brown seeds that sit at the bottom of a glass of water. Upon stirring, the seeds start to move around and float up to the surface of the water and that’s when you take a sip of the sharbat. Stir, watch the beautiful dance of khakshir in the water glass, sip and repeat.
Sharbat or Sherbet (Arabic: شربات) is a popular West and South Asian drink that is prepared from fruits or flower petals. It is sweet and served chilled. It can be served in concentrate form and eaten with a spoon or diluted with water to create the drink. Popular sharbats are made of one or more of the following: Rose, Sandalwood, Bael, Gurhal (Hibiscus), Lemon, Orange, Mango, Pineapple, Falsa (Grewia asiatica).
Sheermal is a mildly sweet Iranian Naan made out of Maida (All-purpose flour), leavened with yeast, baked in tandoor or oven. In the olden days, it was made just like roti. The warm water in the recipe for roti was replaced with warm milk sweetened with sugar and flavored with saffron. Nowadays, the restaurants make it like a Naan and the final product resembles Danish pastry.