The registered skill has a history of about 200 years in Arak and other cities and villages of Markazi province, IRIB reported on Sunday.

The dough is shaped like an elephant's ear (Goush), and deep-fried in oil. Each piece is then topped with chopped pistachios and powdered sugar.

This sweet is mainly served with tea, especially during Ramadan and Nowruz. The dough is made by whisking eggs, milk, and butter, then adding the mixture to the dry ingredients.

Apart from Markazi province, Goush-fil has long been made in Isfahan, where the pastry is eaten with a combination of local Doogh (a combination of water and sour yogurt). This combination has long been rooted in the food culture of the local people and continues to this day.

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