Mahnaz Bakery - The history of Persian cookies and pastries is rich and deeply intertwined with the cultural and culinary traditions of Iran. Dating back to ancient Persia, these sweet treats reflect the region's opulence, creativity, and the diverse influences of its long-standing trade routes.

One of the oldest and most cherished Persian pastries is the "Nan-e Nokhodchi," a delicate chickpea flour cookie often shaped into small clover-like forms. Its origins can be traced back to ancient times, when chickpea flour was a staple ingredient in Persian cooking. Another iconic treat is "Nan-e Berenji," rice flour cookies that are particularly associated with the city of Kermanshah. These melt-in-the-mouth cookies are flavored with rosewater, showcasing the Persian affinity for aromatic spices and floral essences.

During the Safavi dynasty (1501-1736), Persian confectionery arts flourished significantly. The period saw the introduction and refinement of many sweets that are still popular today. "Sohan," a saffron brittle made with wheat sprout, sugar, butter, and cardamom, exemplifies the luxuriousness of Persian sweets from this era. Additionally, "Gaz," a nougat-like confection made from the sap of angebin (wild tamarisk) combined with pistachios or almonds, became a favorite treat, especially in the Isfahan region.

The Qajar era (1789-1925) continued this tradition of indulgence, with Persian courts showcasing an array of elaborately decorated pastries during festivals and celebrations. "Baghlava" (baklava), though originally attributed to the Ottoman Empire, was adopted and adapted by Persians, adding their unique touch with ingredients like rosewater and cardamom.

Persian New Year, Nowruz, which marks the first day of spring, has always been a significant occasion for baking a variety of cookies and pastries. During Nowruz, families prepare assortments of sweets such as "Shirini Napeloni" (Napoleon pastries), "Nan-e Gerdui" (walnut cookies), and "Zoolbia and Bamieh" (deep-fried sweets soaked in syrup) to welcome guests and celebrate the new beginnings.