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🇮🇷POOYA GAZ: / pooya_gaz
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My time in Isfahan, Iran continued with a visit to a local factory where they make a popular traditional sweet called gaz! Come with me and let’s see how they make gaz at the Pooya Gaz factory in Isfahan, Iran!
My friend Mr. Taster told me before we went inside that they make gaz out of egg whites, sugar, rose water, pistachios, almonds, and more. It’s basically a rich, decadent Persian nougat that originated in Isfahan!
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Inside, we met the entire team, put on the protective clothing (including covers on our heads and shoes), and headed back into their kitchens. They’ve been in business since 1938. The company was started by the current owner’s father, so it’s a family business!
Our first stop was a mixer where they mix the ingredients until they thicken. It mixes for four hours. Then, they add egg whites, pistachios, and other ingredients. I could see them mixing a plain gaz and a watermelon one!
While we waited for the current batch to get ready, I tried some watermelon gaz. It was dense and very sweet, nutty, and pasty. I liked it a lot! They also make a saffron version, which I also tried. It was very good, but I liked the watermelon better!
Next was the plain gaz, which was rich and dense and sweet. They almost reminded me of marshmallows. The watermelon was definitely my favorite of the three!
Next, Ali and Mr. Taster showed me all the ingredients that they use in the gaz. They add the ingredients to the mixers depending on which type of gaz they’re making. I watched them whip the egg whites until they were like meringue. Then, they added rose water.
Then, they fold in the whipped eggs. It’s so heavy! Next, I watched them cut the watermelon, extract the juice, and slowly add it to the mixer. Then, we tried a willow and saffron drink. It was so refreshing!
In another mixer, they took the whipped eggs and watermelon and added them to the mixture. After that, they poured in pistachios, almonds, and other nuts. Then, the guys took a bit, mixed it with some powdered sugar, and fed me some!
It was hot, soft, and nutty. I loved it! After they mix it with powdered sugar and weigh it, they flatten it. Then, they bake it and cut it. We tried some hot and fresh. It was so good, but it’s so thick and dense that you have to chew it for a while to break it down!
Next, we tried some sohan, a type of brittle that I’d tried earlier in the trip in Qom. Afterward, I saw the women sorting the gaz, keeping the large pieces, putting them in powdered sugar, and then sending them to be packaged.
The people there even gave me a beautiful box of gaz as a gift! They were too kind!
Where have you been?
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About Me:
My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 91 countries to experience and document unique cultures on my RU-vid channel, travel blog, and social media.
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.
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6 сен 2024
