Qottab

What is Qottab?

Qottab is a small, crescent-shaped pastry with a crisp, golden shell and a sweet, nutty filling. The dough is made from flour and oil, while the center holds a mixture of ground almonds, powdered sugar and cardamom, which gives it a fragrant aroma. Sometimes, walnuts are used instead of almonds. After shaping, the pastry is deep-fried, resulting in a delicate, flaky texture. Qottab is dusted with more powdered sugar before serving, making it both sweet and aromatic.

Where does Qottab come from?

Qottab comes from Iran, with the city of Yazd especially known for this pastry. Its roots trace back to a savoury turnover called sanbosag, which is also the ancestor of the sambusa in Ethiopia and the samosa in South Asia. Over time, qottab became a sweet treat, while the original savoury version is now mostly found in Laristan and the Persian Gulf Coast. The sweet form has been made since at least the 16th century and is now a familiar part of Iranian festive food.

How is Qottab made?

To make qottab, a dough of flour and oil is rolled out and cut into circles. The filling, made from ground almonds (or sometimes walnuts), powdered sugar and cardamom, is placed in the center. The dough is folded over and sealed to form a turnover. Each piece is deep-fried until golden and crisp. Once cooled, the pastries are dusted with powdered sugar, which adds extra sweetness and a delicate finish.

How and when is Qottab eaten?

Qottab is often enjoyed with tea as a snack or sweet treat, especially during gatherings. It is a popular offering during Nowruz, the Persian new year, but is also eaten at other times. The pastry is usually served at room temperature, sometimes alongside other sweets. Its light, crisp texture and aromatic filling make it a favorite for festive occasions and everyday enjoyment alike.

Kinds of Qottab

While almonds are the classic filling, ground walnuts are sometimes used in place of or alongside almonds. The original ancestor, sanbosag, was a savoury turnover, but this form is now rare and mostly found in Laristan and the Persian Gulf Coast. The sweet version from Yazd is the most well-known today, but similar pastries can be found in other regions of Iran with minor differences in filling or shape.

What Qottab means

Qottab holds a special place in Iranian culture, especially in Yazd where it is a well-known local specialty. It is closely tied to Nowruz, when families prepare and share it as part of the holiday celebrations. The pastry’s history connects it to a broader tradition of filled turnovers across the Middle East and beyond, but its sweet version is a distinct part of Iranian festive food.

When Qottab is on the table

Questions people ask about Qottab

Good reading and sources

• Qottab on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data