Gaz

by Chris Bodenner

A reader writes:

I'm not Iranian; my husband is. This is not my recipe, but I made Persian Pistachio Nougat (Gaz, but without the traditional gaz angebin, or sap from the Tamarisk plant) for the first time last night. The candy originates in my husband’s hometown of Esfahan. A friend sent me your link and thought you might be interested.

There is no substitute for the real thing, of course – but Gaz made without the sap is not half bad, either. If anything, it’s a little sweeter and a lot stickier.

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