Gaz (Isfahan Pistachio and Rose Nougat)
Soft, chewy Persian nougat from Isfahan, studded with pistachios and almonds and scented with rose and cardamom.
- Time7 hr
- LevelHard
- Costabout £0.38 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Line a 20 cm square tin with baking paper and dust it with cornflour. Toast the pistachios and almonds in a dry pan for 3 minutes until fragrant, then keep warm in a low oven.
- 2
Put the sugar, golden syrup and water in a heavy pan and stir over a low heat until the sugar has dissolved. Boil without stirring until a sugar thermometer reads 135C, about 10 minutes.
10 min - 3
While the syrup boils, whisk the egg whites in a large, spotless bowl to stiff peaks.
- 4
With the whisk running, pour the hot syrup onto the whites in a thin steady stream. Keep whisking for 6 to 8 minutes until the mixture is thick, glossy and holds its shape.
8 min - 5
Fold in the warm nuts, rose water and cardamom quickly, before the nougat stiffens.
- 6
Scrape into the tin and press flat with an oiled spatula. Dust the top with cornflour and leave to set at room temperature for 6 hours or overnight.
360 min - 7
Lift out, cut into small squares with an oiled knife, and dust the pieces with a little more cornflour so they do not stick.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
