This beauty is another of the Caspian Sea region’s contributions to Persian cuisine. Not only is this pastry unique to this region, but also the two provinces that border the Sea – Gilan and Mazandaran – each have their own versions. Though a walnut paste is the most common filling, possible alternatives include dates, bananas and coconut.
I have such fond memories of my mother making these tasty treats as a young child. Qhotab is traditionally deep fried (though, I bake mine), creating a delicate and flaky textured crust with creamy and aromatic cardamom and rose water walnut paste on the inside. I can still recall the scent of the oil and the sweet pastry as a 4-year-old in the Amirabad region of Tehran, in our first home!