Yazd Nowruz pastry · Almond filling
Qottab Recipe (Persian Almond Filled Pastries)
Rest the dough. Seal well. Medium oil.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenQottab are crescent pastries from Yazd, filled with ground almonds, sugar and cardamom, fried and dusted heavily with powdered sugar for Nowruz. They burst open or soak up oil. The fix is a rested, soft dough rolled thin, a firm seal with a fork, and frying in medium oil until just golden.
The 3 laws of qottab
Why this recipe works
Fresh dough
Rested dough rolls thin without shrinking.
Pinch only
Firm seals stop bursting.
Hot oil
Even golden colour.
Shopping and prep list
Ingredients
Dough
Filling and finish
The NineFoods pastry gauge
Are they fried right?
Lift one out of the oil.
Method · 3 stages
Step by step
Dough
- Mix dough ingredients, knead soft and rest 30 minutes.
Fill
- Mix filling. Roll dough thin and cut 7 cm circles.
- Fill, fold into crescents and seal with a fork.
Fry and coat
- Fry in batches. Use the gauge above.
- Drain and roll in powdered sugar while warm.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Overfilled or weak seal.
Fix next time
Use a teaspoon of filling and fork seal.
Why
Oil too cool.
Fix next time
Keep oil at medium heat.
Why
Overworked dough.
Fix next time
Knead just until smooth.
Why
No liquid.
Fix next time
Add rosewater.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Ground almonds | Filling | Walnuts or pistachios |
| Rosewater | Aroma | Orange blossom water |
| Frying | Cooking | Bake at 180 C, 20 minutes |
| Yoghurt | Tender dough | Sour cream |
After the meal
Serve, store, reheat
Serve with
Tea, especially at Nowruz.
Store
Airtight 2 weeks.
Reheat
Serve at room temperature.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 30 servings, using both the metric and US cup measures.
- Every one of the 3 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (are they fried right) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Qottab FAQ
What is qottab?
Persian fried pastries filled with almonds and cardamom.
Where is qottab from?
Yazd, in central Iran.
Can I bake qottab?
Yes, at 180 C until golden.
When is it eaten?
Especially during Nowruz.