The Tastiest Tuesdays of 2016 · Free to Feed's Persian Nougat

Food

Today we’re continuing our recap of the TASTIEST Tuesdays of 2016!

One major culinary highlight of the year was our collaboration with . Free to Feed is a not-for-profit cooking class and workshop program hosted by asylum seekers and refugees in Melbourne.

We were lucky enough to have Hamed Allahyari of and Julia Busuttil Nishimura of introduce us to some of Iran’s most popular sweet and savoury dishes. This Persian rosewater and pistachio sticky nougat, known as ‘Gaz’ to locals, is simply outstanding!

17th January, 2017

Persian nougat. Recipe by Hamed Allahyari and Julia Ostro for . Props: Flat plate by . Surface from . Photo – . Styling – Lucy Feagins, assistant styling – 

Nougat ingredients. Recipe by Hamed Allahyari and Julia Ostro for . Props: Linen napkin from , glass mug from , flat bowl by . Surface from . Photo – . Styling – Lucy Feagins, assistant styling – 

Persian nougat. Recipe by Hamed Allahyari and Julia Ostro for . Props: Plate by , linen napkin from , Cutipol gold cutlery from , green condiment dishes from . Surface from . Photo – . Styling – Lucy Feagins, assistant styling – 

Hamed Allahyari and Julia Busuttil Nishimura of Free to Feed
Tuesday 17th January 2017

Persian nougat, also known as Gaz, is super sticky and famously originates from the city of Isfahan, where people flock from all over Iran to purchase the freshest Gaz. Hamed recalled times when he would travel to Isfahan, simply to buy the sweet sticky candy. The more pistachios, the more expensive and prized it would be. If you were trying to impress someone, you would come back from Isfahan with some Gaz, seriously loaded with pistachios.

While the most commonly found Gaz contains only pistachios, we’ve added barberries into the mixture to give a little hint of sourness. We’ve also made a batch with sour cherries, which are a little sweeter than the barberries, but work really well. Persian nougat is quite soft, so if it’s a warm day, keep it in the fridge to avoid it melting. The nougat isn’t too difficult to make, however, it’s so important to have everything ready as once the sugar syrup has reached temperature, you need to work fast.

Ingredients (Makes approx 20 x 20cm square)

200g raw unsalted pistachio kernels
80g barberries
360g caster sugar
110ml liquid glucose
210g honey
60g egg whites (approximately two)
1 tbsp rosewater
Zest of 1 orange
Two sheets of edible rice paper
100ml water

Method

Line a 20cm deep square cake tin with one sheet of the edible rice paper, shiny side down. Alternatively, line the tray with baking paper. The mixture will be super sticky, so you want to do your best to prevent it sticking to the tin.

Preheat oven to the lowest temperature. Place the pistachios and barberries on a tray and keep warm in the oven until ready to use.

Place the sugar, liquid glucose, honey and 100ml water in a medium saucepan and over a medium flame heat to 135C on a candy thermometer. This should take around 10 minutes.

While the sugar is reaching 135C, place the egg whites in a very clean bowl of an electric mixer with a balloon whisk attachment. When the sugar syrup reaches approximately 130C, begin to whisk the egg whites to stiff peaks. Once the sugar syrup reaches 135C, with the mixer on medium speed, slowly pour the sugar syrup into the egg whites. Increase the speed and beat until thick and glossy (approximately two minutes).

Working quickly, fold in the warm pistachios and barberries, the rosewater and orange zest. Spoon mixture into the prepared tin, smooth the surface, and top with the second piece of edible rice paper, shiny side up.

Allow to cool completely overnight or for at least 4 hours. Cut the Gaz into pieces using a very sharp knife and serve with sour cherry tea.

Similar Stories

Food

Free to Feed · Felafel

Persian recipes from Hamed Allahyari of Free to Feed, a new asylum seeker cooking project in Melbourne.
Hamed Allahyari and Julia Busuttil Nishimura of Free to Feed

Food

Free to Feed · Baghlava with Rosewater syrup

Introducing Iran's queen of desserts, baghlava.
Hamed Allahyari & Julia Busuttil Nishimura of Free to Feed

Food

Free to Feed · Saffron Rice Pudding with Roasted Rhubarb

Introducing one of Iran's most popular desserts, Sholeh Zard, a traditional saffron rice pudding.
Hamed Allahyari & Julia Busuttil Nishimura of Free to Feed

This Week

Small Business

How-To Network For Small Business · Creative Mornings

Two of the best professional development gurus we know share their tips on making connections to benefit your biz.
Fiona Killackey

Shopping

The Little Homewares Store That Could

Anna Chisholm of homewares store Bungalow Trading Co. proves that perseverance pays off in small business.

News

Palm Springs Like You've Never Seen It Before

Australian photographer Kate Ballis captures the iconic Californian city in a unique light in her new art book, Infra Realism.
Sally Tabart
35:30

Podcast

TDF Talks With Stylist + Art Director, Stephanie Stamatis

One of Melbourne’s most talented stylists (and THE OG Instagram influencer!) talks transitioning from interior design to styling and art d...

News

The Group Art Exhibition With An All Female Lineup

Archibald Prize-shortlisted artist Melissa Grisancich curates her third SPRINGTIME exhibition, featuring a roster of all female artists!

Food

Slow-Cooked Roast Lamb With Couscous + Green Salad

Hearty yet fresh, try cooking this crowd-pleasing dish from Cassie Lucas of Firecracker Event.
Cassie Lucas

Interiors

A Virtual Visit Of Como By Design, Open Today

Explore the crème-de-la-crème of Melbourne’s creative community in an iconic location, this weekend only.
Lucy Feagins
  20 hours ago

News

Klaylife Open The Doors To Their First-Ever Showroom

Visit the father-daughter duo’s new location this weekend and receive a $200 lighting voucher!
Sponsored

News

When The Tomatoes Are Ready

Beat’s weekly food columnist Georgia Spanos explores her Italian heritage through this sentimental book of recipes and family history....
Sally Tabart
  19 hours ago

Homes

Mid-Century Magic In West Footscray

Swing into the best of the 60’s, with this timber-panelled, plant filled delight in Melbourne's west.

Interiors

What's Old Is New Again

Our interiors columnist Lauren Li schools us on incorporating antique furnishings into the modern home, in the lead up to Como By Design.
Lauren Li

Studio Visit

A Brisbane Painter’s Misson To Save The ‘Queenslander’

A studio visit with Debra Hood, the artist creating captivating streetscapes of her beloved hometown.
Elle Murrell

Gardens

Visit The Secret Gardens of the Dandenongs This Week

Visit Victoria's most breathtaking private gardens, over two weeks this month.

Architecture

The Australian Beach House, Redux

This Mornington Peninsula retreat by Kerstin Thompson Architects deconstructs and reimagines the quintessential Aussie beach house.

News

'Time & Space' by Sean Fennessy Opens This Weekend!

We’ve never held a TDF Collect exhibition like this before!

Similar Stories

Food

Free to Feed · Felafel

Persian recipes from Hamed Allahyari of Free to Feed, a new asylum seeker cooking project in Melbourne.
Hamed Allahyari and Julia Busuttil Nishimura of Free to Feed

Food

Free to Feed · Baghlava with Rosewater syrup

Introducing Iran's queen of desserts, baghlava.
Hamed Allahyari & Julia Busuttil Nishimura of Free to Feed

Food

Free to Feed · Saffron Rice Pudding with Roasted Rhubarb

Introducing one of Iran's most popular desserts, Sholeh Zard, a traditional saffron rice pudding.
Hamed Allahyari & Julia Busuttil Nishimura of Free to Feed
gepatite.com

Мы предлагаем заказать и гипсокартон купить по вашему желанию, недорого.
www.sweet-smoke.com.ua