Cardamom, cinnamon, hyacinth and rose water, that is just a sample of what my house smells like right now. It is Persian New Years! Happy Now Ruz everyone! So I am in a baking mood and whipping out a batch of my absolute favourite Persian pastries: Ghotab or Qottab (there are so many different spellings for this). Ghotab is a traditional Iranian almond and walnut-filled crescent pastry that is made anytime of year, but they are particularly delightful during the new year festivities.
This pastry originated in the city of Yazd, where my dad was raised before moving the Tehran. So it really hits home. As a treat, my parents would buy us some from the Persian bakery stores. I remember a year when my great aunt came to visit us and it felt like she was in the kitchen the entire summer baking us batches of these sweet pastries. The homemade version was just something else. They tasted unbelievable and really put the store bought pastries to shame. I kind of lost a taste for them after having experienced the real, authentic thing.
Persian New Year (Norouz) Haft Seen Table Spread
If you are wondering why my pastries are placed near a display that includes an apple, dried fruit and a fishbowl, well there is a simple explanation! This arrangement of items is the traditional "haftseen" or in English, the seven S's. During Persian New Years, it is customary to set up a table a few days prior to the New Year with an arrangement of these seven items that all begin with the letter S in the Persian language. These spreads tend to be quite large and elaborate. Since I live in a condo, mine is more of a mini, compact version.
Each "S" item is put there for a reason and has a symbolic meaning for the new year.
- Sabzeh (wheat or lentil sprout) - rebirth
- Samanu (sweet pudding) - affluence
- Senjed (dried oleaster) - love
- Seer (garlic) - medicine and health
- Seeb (apple) - beauty
- Somaq (sumac) - sunrise
- Serkeh (vinegar) - age and patience
There are other symbolic items that are normally placed on the table in addition to the seven required pieces. These include: goldfish, hyacinth flower, a mirror, a Persian poetry book, painted eggs, coins, candles and an array of decadent Persian pastries.
Happy Norouz! Wishing you all a happy and prosperous new year!
Recipe
Ghotab / Qottab Pastry (Traditional Iranian Almond and Walnut-Filled Crescents)
- Total Time: 2 hours 20 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Ghotab or Qottab is a traditional Iranian almond and walnut-filled crescent pastry that is infused with cardamom and cinnamon flavours to make the perfect treat.
Ingredients
- ⅓ cup vegetable oil
- ⅓ cup plain yogurt
- 2 egg yolks
- 1 + ⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ cup Confectioners sugar
For the filling:
- ½ cup almonds
- ¼ cup walnuts
- ¼ teaspoon ground cardamon
- ½ teaspoon ground cinnamon
- ¼ cup granulated sugar
Instructions
- In a large bowl, add the vegetable oil, yogurt and egg yolks and stir together until fully combined.
- In another bowl, combine the flour and baking powder. Sift the dry ingredients slowly to the large bowl, whisking continuously.
- Once your batter forms a soft and sticky dough, knead for a few minutes. Cover the bowl with plastic wrap and set aside for 2 hours (at room temperature).
- Make the filling: Grind the almonds and walnuts in a food processor or blender. Add the cardamon, cinnamon and sugar and continue to blend. Set aside
- Roll out the dough very thin, almost paper-like, at about 1/16 inch thick on a well-floured surface. Using a round 2-inch cookie cutter, cut out circular shapes.
- Add 1 and ½ teaspoon of the almond/walnut filling onto the centre. Fold over to form half-circle shape. Press down on the edges and roll them over to seal or seal them using a fork and make mini impressions onto the seal. Repeat with all the dough.
- Fill up a pot about 2 inches of vegetable oil and heat on medium. Deep fry the crescents, one by one. It will only take a few seconds until the crescents brown. Do not overcook or they will burn. Place the cooked crescents onto paper towels to remove any excess oil.
- In a small plate, pour out some Confectioners sugar. Dip the cooked crescents into the sugar while they are still hot, but cool enough to handle, or the Confectioners sugar will not stick on properly. Place on a tray and allow it to cool completely.
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Category: Dessert
- Method: Deep Fry
- Cuisine: Persian
Rose says
Hello I have to make your walnut and almond crescents wth my gluten free may be self raising flour because I am g/f ?
Sam Hu | Ahead of Thyme says
Hi Rose, I haven't tried it with GF flour so I can't say how it will turn out. Sorry!
Erwin says
Thanks for this great recipe !
I left them 3 minutes longer then 15 minutes and they started to burn haha.
Very nice with tea
Sam Hu | Ahead of Thyme says
Thanks so much Erwin! Glad the cookies still worked out!
Charlotte Andrew says
these look delish and they remind me of a traditional chritmas treat my family makes each year. i would like to try making these! how long do they keep and what is the best way to store them?
Thanks!
Sam Hu | Ahead of Thyme says
Thank you Charlotte! You can store them in an airtight container at room temperature for up to a week or in an airtight container or freezer bag and freeze the for up to 3 months.
Roza Shokooh says
Can I bake these ahead of time and freeze them, even though they're fried? If not, how do you store them? Thank you!!
Catherine says
These look delicious! Could I bake these instead of frying to make them a bit healthier?
Sam | Ahead of Thyme says
Thanks! You can try baking them, I have always fried them so I am not sure what oven temperature or length of time would work best.