Persian Tut ~ White Mulberry Sweet

by My Persian Kitchen on March 17, 2011

Tut, White Mulberry Sweets, are very popular sweets in Iran and they are always made for Norouz. There are a few different ways in which this sweet is spelled: Tut, Tout, Toot. Regards of the spelling, I absolutely love them!! If you go to any Persian store, you will notice that they are super expensive. I can understand why, they are a bit labor intensive. However, they are not hard to make at all. There is no cooking or baking involved here!!! Frankly, it’s cheaper to make them at home than to pay an arm and a leg for them!!!

If you have kids, this is a great recipe to get them involved in the Norouz preparation as they can definitely be your little helpers!!

This recipe makes 30 Tut!


1 cup slivered almonds
1 cup confectioner’s sugar
2 tbsp rosewater
1/2 cup of regular sugar
30 slivered pistachios

Place almonds and confectioner sugar in a food processor.

Pulse a few times until all the almonds are ground.

Slowly add the two tablespoons of rosewater while pulsing.

The three ingredients should come together into a dough.  It should not be too dry or too sticky at this point.

Place the half a cup of sugar in a shallow dish.

Take a small amount of the dough, I would say the size of a hazelnut and make it into a cone shape. Then gently roll in the sugar.

Place one slivered pistachio on end of each Tut.

Arrange them all nicely in a plate. That’s all you have to do. Super easy!!!

While these are good when freshly made, they are really really really good the next day.  In my opinion they taste a lot better once they have had a chance to sit for a few hours.

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{ 21 comments… read them below or add one }

Lynnea March 17, 2011 at 7:31 pm

I had no idea it was this easy! I think I’ll surprise some of my friends next week.

By any chance, do you know how to make gaz?

Azarakhsh March 17, 2011 at 8:34 pm

Thank you so much for the step-by-step, visual process! I am looking forward to making these this weekend :D

Happy Norooz!

My Persian Kitchen March 17, 2011 at 8:48 pm

Lynnea, I have never made Gaz before. But one of these days I will!!

Azarakhsh, you are very welcome!!

Katie March 18, 2011 at 2:45 am

Oooh…something to add to my Nowruz lunch this weekend! I’ve invited a bunch of friends around for it – I’m working on converting all my friends to Persian cuisine!

Tlazolteotl March 18, 2011 at 3:41 am

Wow, i love these, thanks for posting the recipe Sanam!

Have a nice day

Zahra March 18, 2011 at 3:42 am

Oooh! These have always been my favorite. I just made some last weekend. I used a little gel food coloring to make some red and some green also. I think Azita ate about 20 of them as I was making them. I guess she has a sweet tooth like her mother. :)

amey March 19, 2011 at 1:09 pm

Woooo! Thanks for posting this recipe. I just made a batch for tomorrow’s festivities, and they turned out perfectly! Thanks so much! :)

Maria April 27, 2011 at 5:34 am

hehe reading the title of the post, I suddenly wondered how on earth did you manage to coat something as delicate as a Tut into a marzipan – now I see that it is only marzipan shaped as a Tut. :)

Mona May 21, 2011 at 9:42 am

So exciting! I love tut and am so excited to try this!! Can’t tell you how much I appreciate your site.

By chance, do you know how long these will keep for?

sare August 23, 2011 at 5:24 am

I made them this afternoon, the result is perfect. The thing I also add is almond extract. It goes good with them.
In Türkiye we have the similar taste, called “badem ezmesi”. Thank you for sharing us.

Sara November 22, 2011 at 5:59 am

Awesome recipe,

I just read an article on growing mulberries so now I know what to do with them.


Ola March 14, 2012 at 2:32 pm

Ive never eaten them :( and they look delicious. Im sure I will make for this year Nowruz (my husband will be so surprised)

tasteofbeirut April 13, 2012 at 2:59 am

These look so dainty! I have always wondered how they were made. Thanks for the tutorial!

Mahtab February 27, 2013 at 7:40 pm

How long will these stay good for/how far in advance can I make them? Thanks for all the info you post, I love the site!

My Persian Kitchen March 13, 2013 at 1:13 pm

Mahtab, you can store them in an air tight container and will keep for a couple of weeks.

Sir Mr. Mischief March 15, 2013 at 5:35 pm

try adding a tablespoon of Rum to the mixture, it’ll be a whole other level.

Wilma Smith March 19, 2013 at 11:32 am

Love your step by step photos this is just great thank you so much !!!

shahin June 17, 2013 at 2:52 am

thanks for the recipe i made some tonight. your recipe called for even amounts of almond and powdered sugar, it was a bit too sweet for me so i ended up using more almonds. also i think 2 tbsp of rose water wasnt quite enough, but overall a good recipe. mamnoon.

Ruby November 18, 2013 at 2:45 pm

I absolutely love Persian food.I wish we have in Hawaii, but I learned to cook some.

Bea W March 4, 2014 at 2:40 pm

When I read the recipe name I thought it was like a candied mulberry, but found out there is no berries in it. I was only a little disappointed.

My Persian Kitchen March 5, 2014 at 11:24 am

Bea, they named in Tut because of its shape!

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