By eatmundo · August 4, 2026
🇮🇷Same ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Confection34 recipes from 15 countries
A traditional Persian nougat that is soft, chewy, and loaded with pistachios. Originally made with sap from the tamarisk tree, this version replicates the texture with a delicate meringue base.
According to eatmundo's ingredient comparison, the closest dish to Gaz from another cuisine is Ptichye Moloko (Russia): the two share 33% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Whisk the 3 egg whites with 1 tsp vinegar until firm peaks form.
- 2
In a saucepan combine 300g sugar, 60g glucose syrup and 80ml water. Stir until the sugar dissolves, then boil without stirring until the syrup reaches 125°C (hard-ball stage). With the mixer running, pour the hot syrup in a thin stream into the whipped whites.
- 3
Set the bowl over a pan of barely simmering water and keep beating for 20 minutes, until the mixture is very thick and a small dab dropped onto a cold plate holds its shape. Take the bowl off the heat and beat in 1 tbsp rosewater.
- 4
Fold in 60g of the pistachios, reserving 20g for the topping.
- 5
Dust a parchment-lined tray with 5g flour and spread the mixture on it into a 2cm thick rectangle.
- 6
Scatter the remaining 20g pistachios over the top and press them in lightly. Leave to cool and set at room temperature for 4 hours.
- 7
Cut the nougat into squares using a sharp knife wiped with the ½ tsp oil.
- 8
Toss the squares in the remaining 5g flour to prevent sticking, then store them in an airtight container.
Frequently Asked Questions
What is Gaz?
Gaz is a traditional Persian nougat from Iran. It is made from egg whites whipped with a little vinegar, a hot cooked sugar syrup, rosewater and pistachio slivers. It is typically served as a sweet during festive occasions or with tea.
What gives Gaz its chewiness?
The protein structure of the whipped egg whites combined with the sugar density creates that specific chew.
Can I use honey instead of sugar?
Partly. You can replace the 60g glucose syrup with 60g honey, which is traditional, and cook it with the sugar to the same 125°C. Keep the granulated sugar: honey alone gives a darker, softer gaz that sets less well.
Why is it too sticky?
The syrup did not reach 125°C, or the mixture was not beaten long enough over the hot water. Cook the syrup to temperature and beat until a dab holds its shape when cooled. Let it set for the full 4 hours and toss the pieces in flour.
What is the secret to perfect cuts?
Use a sharp knife dipped in a little oil to glide through the sticky nougat without tearing.
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