White Rock Candy, 300gr

Nabat (نبات) is inseparable from Persian chai culture: the traditional way to sweeten Iranian tea is to place a nabat crystal between the teeth and sip chai through it (qand-pahlou — قند پهلو), or stir it directly into hot tea and coffee as a more refined and more aromatic alternative to plain sugar.
Dissolve in Persian chai or coffee, use the qand-pahlou style for traditional tea drinking, serve on a sofreh sweet plate for guests, sweeten saffron tea (chai-ye za’faran) and rose water drinks, or present as a classic Persian hospitality sweet.