Gaz Persian

Method

1. 1 Beat the egg whites until stiff peaks form, then keep the mixer running at a slow, continuous speed.
2. 2 Cook the sugar, malt, and water until the temperature reaches exactly 135 degrees.
3. 3 Pour the hot syrup in a thin stream into the beaten egg whites and continue beating for 15 minutes.
4. 4 Pour in a thin stream down the side of the bowl, pouring all at once until the cooked egg whites curdle.
5. 5 Mix rose water, cardamom, and roasted pistachios into the candy mixture.
6. 6 Spread the mixture on a floured tray, flatten it, and let it cool for 4 hours before cutting into pieces.

With an appliance

• Microwave 56 min

  Replace step 2: Stir the sugar, malt syrup, and water in a deep glass pitcher at 900 W in 60-second increments until the thermometer reaches 135 degrees, for a total of about 4 minutes; reduce the heat for about 4 minutes, do not monitor the flame but measure the temperature accurately. When mixing with the egg whites in step 3, still add the syrup very slowly along the side of the bowl to prevent the eggs from clumping.