Nowruz, a Persian New Year, is just around the corner, and Toot – Colorful Persian Marzipan, is a traditional treat, which we serve on this festive occasion. “Toot” means mulberry in Farsi, our persian language. This delicious treat, which takes its name from the Persian word for mulberry, is vegan, gluten-free, and requires no baking. It’s a perfect addition to your Nowruz celebration, bringing a burst of color and flavor to the festivities.

The recipe for Toot is simple and calls for only a few basic ingredients like ground almonds, rose water, and powdered sugar. The ingredients are processed together to form a smooth mixture, which is then shaped into the characteristic mulberry form. In this recipe, I show you how to make a colorful version of Toot that captures the festive spirit of Nowruz. Instead of using artificial food coloring, I use natural ingredients to dye the marzipan in yellow, green, red, and white. Give it a try!

Watch my preparation video on Instagram

TOOT – COLORFUL PERSIAN MARZIPAN

Toot is an essential element on the traditional table set up for Nowruz, known as “Haft Sin”. This table consists of seven items, all starting with the letter “S” and carrying symbolic significance. Toot is not only appreciated for its delicious taste but also for its symbolic meaning of fertility and abundance in the new year. The festively decorated table is an important part of the Nowruz celebrations.

ALL-NATURAL INGREDIENTS FOR COLORFUL TOOT

I previously mentioned that Toot is traditionally made from ground almonds, rose water, and powdered sugar. However, today we will take it a step further and prepare Toot in three different colors using natural ingredients. Making Toot in different colors not only adds visual diversity to your Haft Sin, but also provides different flavors and textures. With natural ingredients like pistachios, rose petals, pomegranate juice, and saffron, you can elevate Persian marzipan to a whole new level and surprise your guests with a colorful and delicious treat.

GREEN TOOT – WITH PISTACHIOS

Green Toot” is a popular variation of Toot, made by adding ground pistachios. Pistachios not only give a beautiful green color but also add an extra crunch and delightful flavor. To make Green Toot, you just need to add ground pistachios to the original Toot recipe.

PINK TOOT – WITH POMEGRANATE JUICE AND ROSE PETALS

To create a delicate yet delicious treat, you can add pink rose petals to the traditional marzipan recipe. These ingredients give the marzipan a subtle pink hue and a delightful scent that perfectly complements the festive atmosphere of Nowruz. To make pink Toot, finely chop rose petals and add them to the marzipan mixture along with some pomegranate juice. The pomegranate juice also adds a fruity tartness to the Toot, which is our favorite flavor profile.

YELLOW TOOT – WITH SAFFRON

Yellow Toot is a luxurious variant of marzipan, which is made by adding saffron. Saffron not only imparts a beautiful yellow color but also adds a distinctive flavor to the Toot. To make yellow Toot, you can simply grate some saffron over a few ice cubes and let them melt completely. Once they have melted, add 1 tablespoon of saffron-infused water to the marzipan mixture. This will result in a delightfully fragrant and colorful Toot.

TOOT- PERSIAN MARZIPAN

The origin of Toot dates back to the Persian Empire. It was enjoyed as a sweet treat and valued as a medicinal remedy. In the Persian harems, it was a popular delicacy passed down from generation to generation. Even today, it is noted to as Haremskonfekt. Iranian nobles (marzban) used to gift small chests adorned with their miniature portraits as tokens of their favor. These were filled with a delicacy made from local ingredients such as almonds, cane sugar, and rose water.

Eventually, this exquisite treat was named Marzipan, after the delicate contents it housed. So, the next time you indulge in a piece of Toot, Haremskonfekt, or Marzipan, take a moment to savor the sweetness and appreciate the centuries-old history that it carries in its name and flavor.

THE HISTORY OF MARZIPAN

Almonds, sugar, and rose water are the main ingredients of marzipan, which originates from the Orient. The word “marzipan” is derived from the Persian term “mawthaban,” which roughly translates to “seat of the king.” This name indicates the royal popularity of the confectionery. This delicious treat was exclusively reserved for the nobility for a long time, as the ingredients were precious. The working people had little access to marzipan— unless they obtained it by medical prescription. This sweet candy was produced in pharmacies and sold as a remedy for constipation and bloating, and even as an aphrodisiac.

In the Middle Ages, the so-called Haremskonfekt reached Europe with the Arabs, where it became popular in cities like Venice and Palermo. During the time, marzipan was a luxury product, often crafted into elaborate figures and decorations for royal feasts and banquets. Over time, various European countries developed their variations of marzipan, with Germany and especially the city of Lübeck playing a significant role. Marzipan was first noted in Lübeck in the 15th century and is still renowned for its high-quality marzipan products today.

INGREDIENTS FOR WHITE TOOT

For 60 pieces (15 pieces per color)

500 g bleached almond slivers*

250 g powdered sugar*

4 tbsp rose water*

1/2 tsp cardamom*, ground

200 g sugar*

60 pistachio slivers*

INGREDIENTS FOR YELLOW TOOT

1 tbsp infused saffron*

INGREDIENTS FOR PINK TOOT

1 tbsp pomegranate juice*

5 g rose petals*

INGREDIENTS FOR GREEN TOOT

40 g pistachios*, ground

PREPARATION TOOT

Mix the almond slivers and powdered sugar in a blender until pulverized.

Add the rose water and continue to mix.

Divide the mixture into four equal portions.

Leave one portion white and color the other three with one of the natural ingredients (yellow, pink, green).

Knead the portions well until the color is evenly spread. I recommend wearing disposable gloves for this.

Shape each mixture into a large ball, then remove small pieces and shape into small balls. Then shape them into a mulberry shape. Some people also leave them in a ball shape.

Roll in sugar.

Decorate each with a pistachio stick as a stem.

Leave to rest in the fridge for at least 1 hour.

Store the toots in an airtight container at room temperature, they will keep for up to a week.

BEFARMAYID!

Susan

The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥

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Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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