Masghati (left) and Koloocheh (right)
Place of origin Iran
Region or stateShiraz, Fuman, Kermanshah and Khuzistan

Koloocheh (Persian: کلوچه), also known as Persian New Year Bread,[1] is a Persian stamped cookie or bread, originating in various parts of Iran. There are many variations on the recipe (bready-texture vs. crispy; and stuffed vs. unstuffed) which spans from the Arabian Peninsula to various diaspora communities including in Eastern Europe,[2] and North America.


Typically koloocheh are cookies filled with dates and walnuts, but can be stuffed with grated coconut and additionally spiced with saffron, rose water, cardamom, cinnamon, or citrus zest.[2][3] The recipe for Caspian cuisine-style bready koloocheh cookie can be made vegan by replacing butter with coconut oil.[4]

It is a recipe made by Persian Jews during the holiday Purim; by Christians during Easter; and Muslims during Ramadan.[2] For Norooz (English: Persian New Year), Iranians will make a koloocheh bread.[1] Koloocheh cookies from Southern Iran are brittle biscuits that principally consists of water, sugar, wheat flour and egg white.

See also


  1. ^ a b Hertzberg, M.D, Jeff; François, Zoë (2018-11-06). Holiday and Celebration Bread in Five Minutes a Day: Sweet and Decadent Baking for Every Occasion. St. Martin's Publishing Group. ISBN 978-1-4668-8977-4.
  2. ^ a b c Shafia, Louisa (2013-04-16). The New Persian Kitchen. Ten Speed Press. p. 45. ISBN 978-1-60774-357-6.
  3. ^ "3 Most Popular Iranian Cookies". Taste Atlas. January 13, 2021. Retrieved 2022-07-21.
  4. ^ Khan, Yasmin (2016-07-14). The Saffron Tales: Recipes from the Persian Kitchen. Bloomsbury Publishing. p. 218. ISBN 978-1-4088-6874-4.