Pashmak is a traditional Iranian confection similar to candy floss or cotton candy. It is made primarily from sugar and sesame, sometimes with flavorings such as rosewater, pistachios, or saffron. The main ingredients are sugar, flour, vegetable oil, and sometimes sesame paste (tahini).

Pashmak originated in the city of Yazd, Iran, a region recognized for various types of sweets due to its dry climate, which aids in the preservation of confectionery products. Yazd is also noted for sweets such as baklava, gaz, and baghlava. Pashmak’s name in Persian means “wool-like,” referring to its fine, hair-like threads that resemble soft wool.

The preparation of pashmak involves a process in which sugar is cooked to a specific temperature, then mixed with other ingredients. The mixture is kneaded and repeatedly stretched and folded, sometimes dusted with flour to prevent sticking, until it produces fine strands. These strands are gathered and formed into bundles, served as is or with nuts.

Pashmak is often served at celebrations such as Nowruz (Iranian New Year), weddings, and religious events, either on its own or as a decorative topping for fruits or desserts such as ice cream and cakes. In some regions of Iran, it is consumed with tea.

Pashmak is sometimes compared to Turkish pişmaniye, which is likewise made with sugar and flour, and to Chinese dragon’s beard candy, but its preparation, texture, and origin are distinct. Pashmak has been produced for centuries, traditionally by hand, though modern production facilities exist in Iran and other Middle Eastern countries.

Pashmak is available in various colors and flavors depending on the addition of natural ingredients. It is a commercially exported product from Iran and can be found in specialty stores internationally.