Persian Saffron Rock Candy Recipe | How to Make Nabat

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Persian saffron rock candy, also known as nabat, is a traditional Iranian sweet often served with tea. It is usually made from crystallized sugar and flavored with saffron, giving it a golden color and a delicate aroma. In many Persian homes, nabat is enjoyed with black tea, herbal drinks, or warm water.

This recipe explains how Persian saffron rock candy is made, how it is used, and what makes it different from regular sugar. While nabat is traditionally popular in Iran, it should be enjoyed as a sweet treat rather than considered a medical remedy.

Many people in Iran traditionally enjoy saffron rock candy with tea when they feel discomfort, as it is believed to have a calming effect.

In traditional households, rock candy and tea were commonly offered as a comforting remedy for minor discomforts.

In traditional Iranian medicine, nabat is often described as helpful for digestion and soothing the throat, although these effects are based on cultural beliefs rather than modern medical research.

Because rock candy is pure sugar, it should be consumed in moderation, especially by people who monitor their sugar intake.

Some people enjoy sweet tea with rock candy for a quick energy boost, but it should not replace proper rest.

Alternatively, if you complain about the slow digestion of your food, eat Persian saffron rock candy.

From the perspective of traditional Iranian medicine, Persian nabat has long been valued as a comforting sweet.

However, today, when there are all kinds of rock candy in the market, and you are not familiar with how to prepare them, it is better to make them yourself at home.

Since some commercially colored candies may contain artificial additives, many people prefer to prepare homemade Persian saffron rock candy using natural ingredients.

In this guide, you will learn how to make Persian saffron rock candy (nabat) at home with simple ingredients.

Ingredients :

Water	1 cup
Sugar	2 cups
Brewed saffron	in the required amount

Instruction :

Preparation time:20 minutes

Cooking time:5 days

1. Melting the sugar

First, mix water and sugar, pour it into a pot, and heat it until the sugar melts, stirring well in the meantime. When the sugar melts, remove it from the heat and let it cool for 10 minutes.

2. Flavoring the candy

Choose a few jars with the right depth, pour water and sugar into the jars, and add saffron and any other flavor as desired; you can mix the other with allowed food coloring or cardamom and ginger powder, and set aside.

3.  Preparation 

First, soak some wooden skewers in water, roll them in sugar, and then put them in the glass with a clip so that the fix remains.

The candy will form after 5 days, and during this time, you should not shake the container or jar of rock candy, but let the candy crystals form.

4. The last stage

After 5 days, take out the wet candy from inside the jar and hang it on a string with the help of a clip to dry the candy. That’s how easily our healthy and nutritious Persian saffron rock candy is ready. Enjoy your meal.

The History of Rock Candy (Nabat)

Although the exact origins of rock candy are unclear, it has been widely used for centuries in Iran and the Indian subcontinent as both a sweetener and a decorative confection.

The word “nabat” is believed to be associated with plant-based crystallization processes used in ancient times.

It can be said that Saffron rock sugar is the first generation of today’s candies. One of the most widely used types is the wooden and branch shape.

Often, the branch model is used to decorate weddings and 7-sin tables in Nowruz, and the stick candy is used to sweeten tea and herbal drinks.

We all have the experience of relieving heartache after consuming this product, especially when dissolved in hot tea. For this reason, grandmothers prescribed it for any pain.

Traditional Uses of Persian Nabat

 

In traditional Iranian culture, nabat is often associated with digestive comfort and throat soothing. However, it is important to remember that rock candy is primarily sugar and should be enjoyed as a sweet treat rather than a medical solution.

In traditional medicine terminology, it is sometimes described as having a “warm nature,” a concept rooted in ancient Persian health beliefs.

Many people enjoy Iranian nabat with tea for its comforting sweetness and soothing texture.

Different flavors of Iranian rock candy(Nabat)

In the past, only saffron and white (simple) varieties were popular, but today, there is a wide variety of flavors.

What flavors are the sweets produced in?

• White (no flavor)
• Saffron
• Green cardamom
• Cinnamon
• Mint
• Damask rose
• Lemon
• Gol gav zaban
• Sour cherry

There are many other flavors. Of course, the saffron type is still the flagship and is unique in terms of taste and color.

In what form is the Iranian rock candy produced?

1. Wooden

Wooden nabat refers to rock candy crystals that form around a wooden stick. This is one of the most popular forms, especially for serving with tea.

2. Candy

Rock candy crystals formed around a thread (made of cotton).

3. Mixed

Mixed rock candy consists of irregular crystal pieces that form at the bottom or sides of containers during the crystallization process. Although the shapes may not be uniform, the taste and quality remain the same.

4. Powder

It is the product crumbs that are slightly larger than sugar and have a high solubility. This product is very suitable for hotels, restaurants, and coffee shops.

A good product has a sweet taste and is white or saffron, has large gems, and has a small diameter in terms of thickness. The best characteristic of the product is its high crystal clarity.

 

Notes :

• It is better to use purified water to prepare rock candy or to prepare it from boiled water.
• You can use any essential oil that you like to prepare the rock candy, such as rose.
• The clip should be larger than the opening of the glass so that the wooden skewer does not touch the bottom of the glass.
• If necessary, use two clamps.
• Persian Noghl and Haji Badam are very related to this delicious Iranian sweet.
• Add an egg white and sugar to the boiling water to catch and separate the sugar impurities after they dissolve in the water. In this case, the impurities stick to the egg white, which binds to the boiling water. Then, take the egg white out of the water.

• The higher the sugar concentration in the solution, the larger the sugar crystals will form during the crystallization process.

• It is better not to use plastic or disposable cups to make Iranian nabat.
• Since the sugar solution is very hot at the beginning, it is important to use heat-resistant glass containers and avoid plastic cups.
• Do not shake the container containing the solution in any way until the rock candy crystals are ready.

Rock sugar is a simple carbohydrate. Simple carbohydrates— such as rock sugar, table sugar, syrup, and honey— metabolize quickly in the body. They are rapidly broken down into glucose after consumption, causing swift spikes and drops in blood sugar levels.

sourced by:webmd.com

FAQ :

1. What should we do to make the Persian saffron rock candy crystals grow?

To grow larger and clearer crystals, the sugar-to-water ratio must be high enough to create a thick solution. A concentrated syrup encourages better crystal formation.

That is, the amount of sugar should be considered high.

2. What should we do to prepare heart rock candy?

To make rock candy in the shape of a heart or other shape, use the desired mold and make the candy in the shape of a board. After the rock candy is formed, take it out of the mold.

3. What is Persian saffron rock candy served with?

Persian saffron rock candy is served with Persian tea, Sour Cherry Tea, and Gol Gav Zaban.

4. How much rock sugar is used in tea?

Usually, one small stick of rock candy is enough to sweeten a glass of tea, depending on personal taste.