Among Iran’s traditional sweets—especially in the province of Hamedan—Baslogh holds a special place. It is a delicate confection made from starch, sugar, and sometimes grape molasses (dooshab). Today, its surface is usually coated with shredded coconut and often decorated with half a walnut kernel on top. Baslogh is a seasonal delicacy, often enjoyed alongside mixed nuts during festive occasions such as Yalda Night and the New Year holidays. It is also one of the most beloved souvenirs of Hamedan, admired for both its quality and flavor, and is considered a fine example of the city’s traditional culinary craft.

Traditional Medicine Perspective

According to Persian traditional medicine, foods are classified as having either a “warm” or “cold” nature—a key principle dating back to Avicenna’s teachings. Baslogh is regarded as having a warm temperament and has long been used for its health benefits. Because it contains nutrients such as iron and folic acid, it is believed to support memory, heart and vascular health, and strengthen bones.

Main Ingredients

• Starch
• Sugar
• Water
• Rosewater
• Shredded coconut (for coating)
• Walnut kernels (for garnish and added nutrients)
• Grape molasses (dooshab), sometimes used for its vitamins and minerals

Benefits in Traditional Medicine

• Enhances memory and brain function due to its minerals and vitamins
• Strengthens the heart and blood vessels, helping prevent clot formation
• Helps combat anemia thanks to its high iron and folic acid content
• Boosts the immune system
• Promotes bone and skeletal health

Because of its taste and health value, Baslogh is widely enjoyed during cultural celebrations such as Nowruz and Yalda, often served with tea or herbal infusions.

How to Prepare Baslogh

Ingredients of baslogh

• ½ cup rosewater
• 1 cup starch
• 1 cup sugar
• 100 g shredded coconut
• 100 g walnut kernels
• 2 cups cold water
• 25 g butter (about half a stick)

Preparation Steps

Pour the cold water into a pot and dissolve the starch in it. Stir gently over low heat with a wooden spoon until the mixture becomes smooth and lump-free. Gradually add the sugar, stirring continuously to prevent sticking. Once it is fully dissolved, briefly remove the pot from heat, stir well, then return it to the stove. Keep stirring for about 20 minutes until the mixture thickens into a dough-like consistency. Turn off the heat, add rosewater and butter, and mix until a firm, smooth dough is formed. Shape the mixture into logs about 3 cm thick, then cut into bite-sized pieces. Roll each piece in shredded coconut until fully coated, and press half a walnut kernel on top. Place the pieces in the refrigerator until set. Your Baslogh is now ready to serve—either on its own or accompanied by tea and other warm beverages. Baslogh remains one of Hamedan’s signature sweets, cherished both as a festive treat and as a cultural souvenir. We look forward to welcoming you one day in Hamedan, where you can enjoy a cup of tea with fresh, homemade Baslogh.