Gaz

Ingredients

Syrup

• 500 ggranulated sugar
• 250 gliquid glucose
• 125 mlwater
• 1 tbsphoney

Whites

• 2egg whites, at room temperature
• a pinch of salt

To flavour

• 3 tbsprosewater
• 1/2 tspground cardamom, if wanted

Nuts

• 250 gshelled pistachios, unsalted

To line and dust

• rice paper or wafer sheets
• cornflour and icing sugar, mixed, for dusting

Equipment

• a sugar thermometer, a stand mixer, a lined tin

Directions

1. Spread the pistachios on a tray and warm them in a low oven for ten minutes. Warm nuts fold into hot nougat without cooling it and seizing it. Keep them warm until the moment you need them.
2. Line a tin with rice paper, cutting it to fit the base. Have a second sheet cut and ready for the top. Put the egg whites and salt in the bowl of a stand mixer. Measure the rosewater into a small jug so it is ready to pour.
3. Put the sugar, glucose, water and honey in a heavy saucepan. Stir it over a low heat only until the sugar has fully dissolved. Brush the sides of the pan down with a wet brush to stop crystals forming. Once it is clear, stop stirring completely and turn the heat up.
4. Take the syrup off the heat at 145C, which is the hard crack stage. Keep children and pets out of the kitchen for this step. Now combining, which must be done in a thin steady stream. Pour slowly and never onto the moving whisk, which flings hot sugar out. Once it is all in, raise the speed and whip for eight to ten minutes.
5. Beat in the rosewater and the cardamom in the last thirty seconds. Now folding in the nuts, which is done off the machine. Take the bowl off the mixer and tip in the warm pistachios. Fold them through with a strong spatula, working quickly. The mixture is stiff and this takes real effort, so do not stop halfway.
6. Press it level with a spatula oiled or dusted with cornflour. Lay the second sheet of rice paper over the top and press it down. Flatten it with a rolling pin over the paper to get an even slab. Leave it at room temperature for at least four hours to set fully. Do not refrigerate it, since the fridge makes nougat weep and go sticky.
7. Turn the slab out onto a board dusted with cornflour and icing sugar. Oil a heavy knife and cut it into small squares or diamonds. Dust the cut faces with the cornflour and icing sugar mixture. It keeps for about two weeks and goes sticky in humid weather.

Technique

• Molten sugar at 145C causes serious burns, so pour slowly and keep others out of the kitchen.
• Warm the pistachios first, since cold nuts seize the hot nougat.
• Never refrigerate it, because the fridge makes nougat weep and go sticky.

Substitutions

• Almonds in place of some of the pistachios, which is a common cheaper version.
• Wafer paper if rice paper is unavailable.

Variations

• Gaz-e angabin, made with genuine tamarisk manna.
• With saffron ground into the syrup.
• Soft gaz, boiled to a lower temperature for a chewier result.

History

Isfahan nougat made with the sap of tamarisk shrubs, whipped with egg white and packed with pistachios.

Frequently asked questions

What is Gaz?

Gaz is a snack from Iran: isfahani rosewater-pistachio nougat. Isfahan nougat made with the sap of tamarisk shrubs, whipped with egg white and packed with pistachios.

How long does Gaz take to make?

Gaz takes 30 min plus 4 hours setting of preparation and 40 min of cooking. The recipe makes about 30 pieces. It is rated hard to make.

What can I substitute in Gaz?

Yes, within limits. Almonds in place of some of the pistachios, which is a common cheaper version. Wafer paper if rice paper is unavailable.

What is the most important thing to get right in Gaz?

Take the syrup off the heat at 145C, which is the hard crack stage. Keep children and pets out of the kitchen for this step. Now combining, which must be done in a thin steady stream. Pour slowly and never onto the moving whisk, which flings hot sugar out. Once it is all in, raise the speed and whip for eight to ten minutes.