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Vegan, plant-based Persian Iranian Qotab

Vegan Qottab (Ghottab)

  • Author: Plant-Based Persian
  • Total Time: 1 hour 30 minutes
  • Yield: 60 cookies 1x
  • Diet: Vegan


A Plant-Based version of the Walnut-filled Persian Pastry


Units Scale


  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1 cup plain, unsweetened, plant-based yogurt (we recommend Kitehill)
  • 1 Egg Replacer
  • 3 cups All-Purpose flour
  • 1 tsp baking powder


  • 1/2 cup ground walnuts
  • 1/2 tsp cardamom
  • 1 tsp cinnamon
  • 1/2 cup sugar
  • 1 Tbsp rose water
  • Powdered sugar for dusting


  1. Combine the 1/2 cup oil and 1/2 cup sugar in a large bowl, and mix with a whisk.
    • I recommend combining in a stand mixer and using the whisk attachment. This will be helpful for step 4 if you have a dough hook attachment as well. 
  2. Add the plant-based yogurt and egg-replacer, and combine with a whisk. These are the “Wet Ingredients.”
  3. In a separate bowl, combine the all-purpose flour and baking powder. These are the “Dry Ingredients.”
  4. Slowly add the Dry Ingredients to the Wet Ingredients.
    •  If you have a stand mixer, combine with the dough hook attachment. Otherwise, slowly combine the Dry Ingredients to the Wet Ingredients with a wooden spoon.
  5. Cover the dough, and let it rest at room temperature for 45 minutes. 
  6. Preheat oven to 350 F.
  7. In a food processor, grind the walnuts until you have 1/2 cup ground walnuts.
  8. Move the ground walnuts to a small bowl. Add the cardamom, cinnamon, 1/2 cup sugar and rosewater. Combine. Set aside the walnut filling. 
  9. Once the dough is ready, roll out the dough on a well-floured surface until about 1/4 inch thick.
  10. Use a cookie cuter (about 3 inches in diameter) to cut circular shapes.
  11. Slightly stretch each circular dough, add 1/2 tsp walnut filling in the middle, and press together the dough at the top to seal it into a ball shape.
  12. Place on a parchment-lined baking sheet, and bake for 25-30 minutes.
  13. Let cool completely before dusting with powdered sugar.
  14. Noosh-e-Jan! Enjoy!
  • Prep Time: 60 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Cuisine: Iranian/Persian

Keywords: Persian, Iranian, Dessert, Rosewater, dairy-free, egg-free, vegan, plant-based, Qottab, Ghottab