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    Home » Cookies » Ghotab / Qottab Pastry (Persian Walnut Filled Crescents)

    Ghotab / Qottab Pastry (Persian Walnut Filled Crescents)

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    These delicate, flaky Persian pastries called Ghotab (or Qottab) are traditional Iranian almond and walnut-filled crescents that are crisp outside with a spiced, nutty filling inside. They embody the essence of Persian sweets — aromatic, subtly sweet, and bursting with warm flavor. These stuffed cookies can be made anytime of the year, but they are particularly delightful during the Norouz new year festivities.

    Ghotab (or Qottab) are traditional Persian walnut-filled crescent pastries that are delicate and crisp outside with a spiced, nutty filling inside. | aheadofthyme.com

    Cardamom, cinnamon, hyacinth, and rose water, that is just a sample of what my house smells like right now. It is Persian New Years (Now Ruz), 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).

    This pastry originated in the city of Yazd, where my dad was raised before moving to 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 so much better than the store-bought pastries! Whether you're making them for a special occasion or simply indulging in a homemade dessert, these crescent-shaped pastries are sure to impress!

    Ghotab (or Qottab) are traditional Persian walnut-filled crescent pastries that are delicate and crisp outside with a spiced, nutty filling inside. | aheadofthyme.com

    Why You’ll Love This Qottab Recipe

    • The perfect balance of flavors and textures. The contrast between the crisp, golden shell and the soft, fragrant walnut filling is what makes these pastries so good — both light and deeply satisfying. Unlike overly sweet desserts, Ghotab has just the right touch of sweetness, making it an excellent accompaniment to tea or coffee.
    • Easy to prepare. This recipe stays true to its Persian roots while being approachable for home bakers. The dough comes together effortlessly, and the filling requires just a few ingredients. Whether you’re a seasoned baker or new to Persian sweets, you’ll find this recipe simple and rewarding.
    • Great for gifting. Qottab stays fresh for days, making them a thoughtful, homemade treat to share with loved ones during special occasions or holidays. They are often made in large batches for Nowruz (Persian New Year) and other festivities. Plus, they store well and are freezer friendly.
    Ghotab (or Qottab) are traditional Persian walnut-filled crescent pastries that are delicate and crisp outside with a spiced, nutty filling inside. | aheadofthyme.com

    Ingredient Notes

    To make this delicious Ghotab recipe, you will need the following ingredients (full measurements in recipe card below):

    • vegetable oil (or butter) - adds richness and tenderness to the dough. You also need vegetable oil for frying the pastries to crispy perfection.
    • plain yogurt - keeps the pastry soft while adding a slight tangy flavor.
    • egg yolks - helps bind the dough and adds a delicate richness.
    • all-purpose flour - forms the base of the pastry dough, giving it structure and lightness.
    • baking powder - ensures the dough is light and airy.
    • confectioners' sugar - used in the dough and for dusting the finished pastries.
    • walnuts - finely ground for the filling, adding a crunchy, nutty texture.
    • almonds - also finely ground for the filling. You can also substitute it with walnuts to use only walnuts in this dessert if you wish.
    • cardamon + cinnamon - warm spices that enhances the flavor of the filling.
    • granulated sugar - sweetens the walnut filling.

    You will also need measuring cups and spoons, a rolling pin, and a deep frying pan or cooking pot.

    Ghotab (or Qottab) are traditional Persian walnut-filled crescent pastries that are delicate and crisp outside with a spiced, nutty filling inside. | aheadofthyme.com

    How to Make the Best Ghotab or Qottab Pastry

    First, prepare the dough.

    1. Combine wet ingredients. In a large mixing bowl, add vegetable oil, yogurt, and egg yolks and stir together until fully combined.
    Ghotab (or Qottab) are traditional Persian walnut-filled crescent pastries that are delicate and crisp outside with a spiced, nutty filling inside. | aheadofthyme.com
    Ghotab (or Qottab) are traditional Persian walnut-filled crescent pastries that are delicate and crisp outside with a spiced, nutty filling inside. | aheadofthyme.com
    Ghotab (or Qottab) are traditional Persian walnut-filled crescent pastries that are delicate and crisp outside with a spiced, nutty filling inside. | aheadofthyme.com
    1. Combine dry ingredients. In another mixing bowl, combine the flour and baking powder. Sift the dry ingredients slowly to the large bowl, whisking continuously.
    Ghotab (or Qottab) are traditional Persian walnut-filled crescent pastries that are delicate and crisp outside with a spiced, nutty filling inside. | aheadofthyme.com
    Ghotab (or Qottab) are traditional Persian walnut-filled crescent pastries that are delicate and crisp outside with a spiced, nutty filling inside. | aheadofthyme.com
    Ghotab (or Qottab) are traditional Persian walnut-filled crescent pastries that are delicate and crisp outside with a spiced, nutty filling inside. | aheadofthyme.com
    1. Knead. Once your batter forms a soft and sticky dough, knead for a few minutes. Then, cover the bowl with plastic wrap and set aside for 2 hours (at room temperature).
    Ghotab (or Qottab) are traditional Persian walnut-filled crescent pastries that are delicate and crisp outside with a spiced, nutty filling inside. | aheadofthyme.com
    Ghotab (or Qottab) are traditional Persian walnut-filled crescent pastries that are delicate and crisp outside with a spiced, nutty filling inside. | aheadofthyme.com
    Ghotab (or Qottab) are traditional Persian walnut-filled crescent pastries that are delicate and crisp outside with a spiced, nutty filling inside. | aheadofthyme.com
    Ghotab (or Qottab) are traditional Persian walnut-filled crescent pastries that are delicate and crisp outside with a spiced, nutty filling inside. | aheadofthyme.com

    Next, make the filling.

    In a food processor or blender, grind the walnuts and almonds. Add cardamon, cinnamon, and sugar and continue to blend. Set aside.

    Ghotab (or Qottab) are traditional Persian walnut-filled crescent pastries that are delicate and crisp outside with a spiced, nutty filling inside. | aheadofthyme.com
    Ghotab (or Qottab) are traditional Persian walnut-filled crescent pastries that are delicate and crisp outside with a spiced, nutty filling inside. | aheadofthyme.com
    Ghotab (or Qottab) are traditional Persian walnut-filled crescent pastries that are delicate and crisp outside with a spiced, nutty filling inside. | aheadofthyme.com
    Ghotab (or Qottab) are traditional Persian walnut-filled crescent pastries that are delicate and crisp outside with a spiced, nutty filling inside. | aheadofthyme.com

    Now, let's assemble the pastries.

    1. Roll and cut dough. Use a rolling pin and place the dough on a well-floured surface. Roll out the dough very thin, almost paper-like, to about 1/16 inch thick. Using a round 2-inch cookie cutter, cut out circular shapes.
    Ghotab (or Qottab) are traditional Persian walnut-filled crescent pastries that are delicate and crisp outside with a spiced, nutty filling inside. | aheadofthyme.com
    Ghotab (or Qottab) are traditional Persian walnut-filled crescent pastries that are delicate and crisp outside with a spiced, nutty filling inside. | aheadofthyme.com
    Ghotab (or Qottab) are traditional Persian walnut-filled crescent pastries that are delicate and crisp outside with a spiced, nutty filling inside. | aheadofthyme.com
    1. Fill and seal. Add 1.5 teaspoons of the nut 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.
    Ghotab (or Qottab) are traditional Persian walnut-filled crescent pastries that are delicate and crisp outside with a spiced, nutty filling inside. | aheadofthyme.com
    Ghotab (or Qottab) are traditional Persian walnut-filled crescent pastries that are delicate and crisp outside with a spiced, nutty filling inside. | aheadofthyme.com
    Ghotab (or Qottab) are traditional Persian walnut-filled crescent pastries that are delicate and crisp outside with a spiced, nutty filling inside. | aheadofthyme.com

    Finally, cook and serve.

    1. Heat oil. Fill up a pot with vegetable oil until it reaches about 2 inches high. Turn the heat on medium until bubbling hot, about 3-4 minutes.
    2. Fry. Take one crescent at a time and place into the hot oil to deep fry until browned (not that it will only take a few seconds until the crescents brown). Do not overcook or they will burn. Place the cooked crescents onto a paper towel-lined plate to remove any excess oil.
    3. Coat. 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 wire cooling rack and allow the crescents to cool completely.
    Ghotab (or Qottab) are traditional Persian walnut-filled crescent pastries that are delicate and crisp outside with a spiced, nutty filling inside. | aheadofthyme.com
    Ghotab (or Qottab) are traditional Persian walnut-filled crescent pastries that are delicate and crisp outside with a spiced, nutty filling inside. | aheadofthyme.com

    Recipe Variations

    • Add rose water. For a floral twist, add a few drops of rose water to the walnut filling to enhance its aroma.
    • Use almonds or pistachios. While walnuts are traditional, you can substitute them with finely ground almonds or pistachios for a different nutty flavor.
    • Bake instead of fry. If you prefer a lighter version, bake the pastries at 350°F (175°C) for about 15-20 minutes or until golden brown.

    How to Serve

    This Ghotab cookie is delicious served with a cup of tea or Chai Tea Latte for sweet treat after a classic Persian dinner including:

    • Ghormeh Sabzi (Persian Herb Stew)
    • Basmati Rice with Saffron
    • Persian Saffron Chicken Kebabs (Joojeh Kabob)
    • Persian Lentil Soup
    • Persian Shirazi Salad with Cucumber and Tomato
    Quick and easy, classic Persian saffron chicken kebabs (joojeh kabob) is marinated in a simple saffron and lemon marinade for that classic Iranian flavour. | aheadofthyme.com
    Basmati Rice with Saffron is an traditional side served in Middle Eastern and Persian cuisine. It's simple to make with this easy-to-follow recipe. | aheadofthyme.com

    Recipe Tips and Tricks

    • Don’t overfill. Using too much filling can cause the pastries to break open during frying, so keep it to a teaspoon per piece.
    • Seal the edges well. Pressing the edges firmly ensures the filling stays intact. You can also use a fork to crimp the edges for extra security.
    • Store properly. Keep the pastries in an airtight container at room temperature for up to a week. For longer storage, refrigerate or freeze them and reheat before serving.

    Storing and Freezing Instructions

    How to Store

    Allow qottab to cool completely before storing. Place them in an airtight container at room temperature for up to 5-7 days. To maintain crispiness, avoid exposure to humidity.

    How to Freeze

    Arrange the ghotab pastries in a single layer on a baking sheet and freeze until firm. Transfer to an airtight container or freezer bag and store for up to 3 months. To serve, reheat in the oven at 300°F (150°C) for a few minutes until warm and crisp.

    You can also freeze the uncooked qottab for later. Arrange them in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag. When ready to enjoy, fry them directly from frozen, adding an extra minute or two to the cooking time.

    FAQ

    Can I make the dough ahead of time?

    Absolutely! The dough can be made a day ahead and stored in the refrigerator, wrapped tightly in plastic wrap. Let it come to room temperature before rolling it out.

    Can I bake Ghottab instead of frying?

    Yes! If you want a lighter version, bake them in a 350°F (175°C) oven for 15-18 minutes, or until golden brown. They will have a slightly different texture—less crispy, but still delicious!

    How do I make sure the filling stays inside while frying?

    Sealing the edges tightly is key. Press down firmly with your fingers or use a fork to crimp the edges. You can also brush a little water along the edges before sealing to help them stick together better.

    More Persian Dessert Recipes

    • Persian Rice Cookies with Poppy Seeds (Nan-e Berenji)
    • Sohan (Persian Pistachio Brittle)
    • Persian Love Cake
    • Pistachio Cookies
    • Persian Chickpea Cookies with Pistachio (Nan-e Nokhodchi)

    Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

    Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, and Facebook for more recipe updates.

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    Ghotab (or Qottab) are traditional Persian walnut-filled crescent pastries that are delicate and crisp outside with a spiced, nutty filling inside. | aheadofthyme.com

    Ghotab / Qottab Pastry (Persian Walnut Filled Crescents)


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    4.8 from 12 reviews

    • Author: Sam | Ahead of Thyme
    • Total Time: 2 hours 50 minutes
    • Yield: 24 cookies
    • Diet: Vegetarian
    Print Recipe
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    Description

    These delicate, flaky Persian pastries called Ghotab (or Qottab) are traditional Iranian almond and walnut-filled crescents that are crisp outside with a spiced, nutty filling inside. They embody the essence of Persian sweets — aromatic, subtly sweet, and bursting with warm flavor. These stuffed cookies can be made anytime of the year, but they are particularly delightful during the Norouz new year festivities.


    Ingredients

    • ⅓ cup vegetable oil (or melted butter)
    • 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 walnuts
    • ¼ cup almonds (or substitute with walnuts)
    • ¼ teaspoon ground cardamon
    • ½ teaspoon ground cinnamon
    • ¼ cup granulated sugar

    Other:

    • vegetable oil (for frying)
    • confectioners' sugar (for coating)

    Instructions

    Prepare the dough:

    1. In a large mixing bowl, add vegetable oil, yogurt, and egg yolks and stir together until fully combined.
    2. In another mixing bowl, combine the flour and baking powder. Sift the dry ingredients slowly to the large bowl, whisking continuously.
    3. Once your batter forms a soft and sticky dough, knead for a few minutes. Then, cover the bowl with plastic wrap and set aside for 2 hours (at room temperature).

    Make the filling:

    1. In a food processor or blender, grind the walnuts and almonds. Add cardamon, cinnamon, and sugar and continue to blend. Set aside.

    Assemble the pastries:

    1. Use a rolling pin and place the dough on a well-floured surface. Roll out the dough very thin, almost paper-like, to about 1/16 inch thick. Using a round 2-inch cookie cutter, cut out circular shapes.
    2. Add 1.5 teaspoons of the nut 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.

    Cook and serve:

    1. Fill up a pot with vegetable oil until it reaches about 2 inches high. Turn the heat on medium until bubbling hot, about 3-4 minutes.
    2. Take one crescent at a time and place into the hot oil to deep fry until browned (not that it will only take a few seconds until the crescents brown). Do not overcook or they will burn. Place the cooked crescents onto a paper towel-lined plate to remove any excess oil.
    3. 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 wire cooling rack and allow the crescents to cool completely.

    Notes

    How to store: Allow qottab to cool completely before storing. Place them in an airtight container at room temperature for up to 5-7 days. To maintain crispiness, avoid exposure to humidity.

    How to freeze: Arrange the ghotab pastries in a single layer on a baking sheet and freeze until firm. Transfer to an airtight container or freezer bag and store for up to 3 months. To serve, reheat in the oven at 300°F (150°C) for a few minutes until warm and crisp.

    How to freeze unbaked pastries: You can also freeze the uncooked qottab for later. Arrange them in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag. When ready to enjoy, fry them directly from frozen, adding an extra minute or two to the cooking time.

    • Prep Time: 30 minutes
    • Rest Time: 2 hours
    • Cook Time: 20 minutes
    • Category: Dessert
    • Method: Deep Fry
    • Cuisine: Persian

    Did you make this recipe?

    I'd love to see! Tag me @aheadofthyme on Instagram.

    Ghotab (or Qottab) are traditional Persian walnut-filled crescent pastries that are delicate and crisp outside with a spiced, nutty filling inside. | aheadofthyme.com
    Ghotab / Qottab Pastry (Persian Walnut Filled Crescents)
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    Reader Interactions

    Comments

    1. Rose says

      December 14, 2021 at 11:12 pm

      Hello I have to make your walnut and almond crescents wth my gluten free may be self raising flour because I am g/f ?

      Reply
      • Sam Hu | Ahead of Thyme says

        December 19, 2021 at 10:12 am

        Hi Rose, I haven't tried it with GF flour so I can't say how it will turn out. Sorry!

        Reply
    2. Erwin says

      March 27, 2021 at 10:19 am

      Thanks for this great recipe !

      I left them 3 minutes longer then 15 minutes and they started to burn haha.

      Very nice with tea

      Reply
      • Sam Hu | Ahead of Thyme says

        July 03, 2021 at 12:03 pm

        Thanks so much Erwin! Glad the cookies still worked out!

        Reply
    3. Charlotte Andrew says

      November 02, 2020 at 2:00 am

      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!

      Reply
      • Sam Hu | Ahead of Thyme says

        November 07, 2020 at 9:48 pm

        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.

        Reply
    4. Roza Shokooh says

      March 07, 2019 at 4:31 am

      Can I bake these ahead of time and freeze them, even though they're fried? If not, how do you store them? Thank you!!

      Reply
    5. Catherine says

      December 19, 2017 at 2:03 pm

      These look delicious! Could I bake these instead of frying to make them a bit healthier?

      Reply
      • Sam | Ahead of Thyme says

        December 21, 2017 at 1:59 pm

        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.

        Reply
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