Nizami Ganjavi, the twelfth-century Persian poet, while narrating the story of Khosrow Parviz’s affection for his beloved, Shekar, compared this Isfahani maiden to the rock candy of Isfahan.
This is an indication of the production of nabat or rock candy in Isfahan in pre-Islamic times, and the fact that its reputation had spread throughout the country in that era.
Moreover, Attar of Nishapur, the great Persian poet of the thirteenth century, while depicting Golrokh in Khosrow-Nameh, alludes to the sugar of Khuzestan Province and then mentions the popularity of Isfahan’s rock candy.
Today, the rock candy or nabat of Isfahan is still of high quality.
Poolaki also holds a special place in the daily lives of Isfahani people, and it is usually served with tea.
Rock candy is the result of the formation of small sucrose crystals in a supersaturated solution of sugar and water.
Shakh-e nabat is the kind of rock candy that is crystallized onto a string. Sometimes, rock candy is made in large trays and is then called takhteh-nabat.
Khordeh-nabat is also the name for those small pieces of rock candy that are broken and remained after the separation of shakh-e nabat.
The kind of rock candy that is made in a bowl and then removed from that, having acquired the same shape, is called kaseh-nabat.
The most important characteristic of high-quality rock candy is the transparency of its crystals.
Sometimes, the confectioner adds a number of additives like ground saffron or the rose of saffron to the solution of sugar and water and makes a scented and yellow-coloured saffron rock candy.
Recently, in some workshops, small sticks are used as the surface onto which rock candy is crystallized instead of strings. This kind of rock candy is called nabat-chubi in Persian.
Poolaki is indeed the extra syrup remained after the production of rock candy. This syrup is then boiled until it gets heavy.
The syrup is spread over a flat surface, and before becoming totally dry, it is formed into small circles or coins.
It explains the reason for its appellation since pool may refer to the metal coin in Persian.
In Isfahan, different kinds of poolaki are produced by adding different spices and herbs as natural flavours.
Among these are, for example, saffron, dried limes, sesame seeds, coconut, pistachios, mint, honey, ginger, and cocoa.
In recent years, diet and sugar-free rock candy has been produced as well.
