Ghotab / Qottab Pastry (Persian Walnut Filled Crescents)

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.

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!

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.

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.

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.

2. Combine dry ingredients. In another mixing bowl, combine the flour and baking powder. Sift the dry ingredients slowly to the large bowl, whisking continuously.

3. 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).

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.

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.

2. 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.

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.

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

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

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)

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