If you could step back into the court of Cyrus the Great or walk the colonnades of Darius’s palace at Persepolis, what might they serve as a sweet bite at the end of a meal? It likely wouldn’t be a frosted cake or sugar-laden pastry, but something more elemental, nourishing, and elegant. These honey date cakes, made from crushed walnuts, dates, barley flour, and sesame, offer a taste of that ancient refinement. Naturally sweet and filled with simple, wholesome ingredients, they would have fit perfectly into the Achaemenid world.

Unlike modern desserts, these cakes are packed with energy and free from refined sugar. They offer a healthy treat that’s rooted in real history. Perfect for a ceremonial feast, a Nowruz celebration, or simply as an everyday energy bite for travelers and officials of the Persian Empire.

If you enjoy recipes like this one, you’ll love my e-book Eating with Empires. It includes 49 other ancient and historical recipes from across the world, inspired by cultures like Rome, Persia, the Mongol Empire, and the Aztecs. It’s the perfect way to cook your way through the ancient world.

The Ancient City of Persepolis

Founded by Darius I around 518 BCE, Persepolis was not just the ceremonial capital of the Achaemenid Empire. It was a symbol of the empire’s grandeur, a city built to host guests from across the known world, and a space for rituals, tributes, and festivals. Known in Old Persian as Pārsa, the city was constructed to display the empire’s wealth and unity.

At Persepolis, Persian kings oversaw a realm that stretched from the Indus Valley to the Mediterranean Sea. Every corner of the empire contributed goods and talents, which included food, spices, and cooking methods. The ingredients that went into meals at Persepolis reflect this diversity. It was a place where dried fruits from Mesopotamia, honey from the Iranian plateau, and nuts from the highlands could come together to create dishes both practical and ceremonial.

The Fortification Tablets and the Ingredients Within

Among the most valuable archaeological discoveries related to ancient Persian food culture are the Persepolis Fortification Tablets. These clay documents, dated to around 509 to 494 BCE, are written in Elamite and other scripts and offer insight into the day-to-day workings of the empire. They detail the distribution of food, wine, oil, and livestock to workers, travelers, and court officials.

What makes these tablets fascinating is the list of ingredients they mention. Dates, walnuts, barley, sesame oil, and honey appear regularly, suggesting their importance in both nutrition and ritual. While no recipes are written out, it is easy to imagine these ingredients combined into simple, hearty cakes that could be enjoyed on the go or offered at formal gatherings. This recipe draws directly from that ingredient list to reconstruct a sweet that is authentic in flavor and plausible in function.

Herodotus and the Persian Sweet Tooth

The Greek historian Herodotus, writing in the fifth century BCE, provides valuable insights into the customs of the Persian people. He observed that Persians had a great fondness for dried fruits, sweets, and elaborate meals. Unlike the Greeks, who often ate plain meals, the Persians enjoyed a more indulgent approach to dining.

Herodotus also noted how Persian banquets involved many courses and were often followed by sweet desserts or drinks. This suggests a cultural appreciation for luxurious flavors and the joy of sharing them with others. It is likely that sweet treats like honey and date cakes were served not only for their taste but for their symbolism as offerings of abundance and refinement.

The Recipe: Ancient Persian Honey Date Cakes