Oghuzkana is a walnut-shaped sweet from Mazandaran, prepared with rice flour, ground walnuts, cardamom and saffron. Also known as Aghuznon or Kenji, it is associated with Yalda night and gets both its name and appearance from the walnut.

Walnut-shaped Oghuzkana rice-flour sweets with saffron and walnut halves
Mazandaran Oghuzkana sweets shaped like walnuts for a Yalda table

Oghuzkana ingredients

  • 150 g rice flour
  • 30 g plain white flour
  • 50 g finely ground walnuts
  • 100 g sugar
  • 30 g water
  • 70 g solid cooking fat, softened
  • 1 large egg
  • ½ teaspoon baking powder
  • 1 teaspoon ground cardamom
  • Brewed saffron, as needed
  • Walnut halves, optional, for the tops

A neutral solid baking fat or clarified butter can be used, but the choice changes the flavour and spread. Keep it soft enough to mix, not melted and hot.

Toast the rice flour

Put the sugar and water in a small bowl and stir occasionally until the grains mostly dissolve. This produces a simple cold syrup; there is no need to boil it.

Meanwhile, place the rice flour in a dry pan over low heat. Stir constantly until its raw smell disappears and it feels dry and lightly toasted. It should remain pale. Transfer it to a bowl and let it cool completely before adding the egg or baking powder.

Mix and rest the dough

Combine the cooled rice flour, white flour, ground walnuts, softened fat, egg, baking powder, cardamom and a small amount of brewed saffron. Add the dissolved sugar mixture and bring everything together into a soft, smooth dough.

Saffron adds liquid, so begin with a teaspoon or two and add more only if needed. The dough should hold its shape without sticking heavily to your hands. Wrap it closely in food-safe wrap or place it in a covered container, then refrigerate overnight.

Shape and bake Oghuzkana sweets

  1. Heat the oven to 150°C (300°F) and line a baking tray with parchment.
  2. Let the chilled dough stand briefly if it is too firm to shape.
  3. Take a walnut-size portion and roll it gently between your palms. Arrange the pieces with space between them.
  4. Press half a walnut lightly onto each sweet if desired. Do not press so hard that the dough splits.
  5. Bake on the middle shelf for 20–25 minutes, until the bases are set and faintly coloured.

The tops do not need to become dark. Leave the sweets on the tray for several minutes after baking because rice-flour pastries are fragile while hot, then move them to a rack to cool completely.

Texture and serving notes

Oghuzkana should be tender and nutty, with a gentle cardamom-and-saffron aroma. If the dough cracks badly during shaping, let it warm for a few minutes; if it spreads in the oven, the fat was too warm or the dough needed more chilling.

The original recipe describes roughly one hour of active preparation, an overnight rest and 20–25 minutes of baking, making enough for about four people. The actual number depends on how closely “walnut-size” is interpreted.

Serve the cooled cookies as a snack or dessert with tea, particularly on a Yalda table. Store them in an airtight container only after they are fully cool so condensation does not soften their delicate texture.