Sohan

This sohan is crisp yet delicately tender, with deep caramel notes balanced by fragrant saffron, rose water, and cardamom. Pistachios and almonds add richness and crunch, making each bite feel luxurious and unmistakably Persian.

Nutrition · per serving

504kcal

5.7gProtein

51.2gCarbs

31.5gFat

2.6gFiber

2 servings

Ingredients

10 items

Saffron infusion

ground saffron0.25 g

hot water15 ml

rose water10 ml

Nut topping

pistachios, roughly chopped20 g

almonds, roughly chopped20 g

Toffee base

unsalted butter40 g

granulated sugar80 g

light liquid glucose20 g

all-purpose flour12 g

cardamom, finely ground0.5 g

Tips

•A heavy-bottomed pan is important because the sugar mixture can color very quickly in a thin pan.
•Liquid glucose helps keep the texture pleasantly brittle rather than sandy; light corn syrup can be used if needed.
•For the cleanest saffron flavor, grind the saffron finely before steeping.
•Store airtight at room temperature for up to 5 days; place baking paper between pieces to prevent sticking.

Steps

1
Line a small tray, plate, or shallow container with baking paper. In a small cup, dissolve the ground saffron in the hot water, then stir in the rose water and let it steep while you prepare the rest. Roughly chop the pistachios and almonds.
0.25 g ground saffron15 ml hot water10 ml rose water20 g pistachios, roughly chopped20 g almonds, roughly chopped
2
In a small heavy-bottomed saucepan over low heat, melt the butter. Add the granulated sugar and light liquid glucose and cook, stirring frequently, until the sugar dissolves and the mixture becomes smooth and bubbling. This should take 3-4 minutes; keep the heat moderate so it does not scorch.
40 g unsalted butter80 g granulated sugar20 g light liquid glucose
3
Sprinkle in the all-purpose flour and ground cardamom. Stir constantly for 1-2 minutes until the flour is fully absorbed and the mixture thickens slightly, smells nutty, and turns a deeper golden color. Scrape the corners of the pan well so no flour catches and burns.
12 g all-purpose flour0.5 g cardamom, finely ground
4
Reduce the heat to very low and carefully pour in the saffron-rose mixture. The syrup may bubble vigorously at first. Stir continuously for 1-2 minutes until fully incorporated and glossy. The mixture is ready when it flows thickly off the spatula and leaves a brief trail on the bottom of the pan.
0.25 g ground saffron15 ml hot water10 ml rose water
5
Immediately pour the hot sohan onto the lined tray and spread it quickly to about 5-8 mm thick with the back of a spoon or offset spatula. Scatter the chopped pistachios and almonds evenly over the top, then press them in lightly so they adhere.
20 g pistachios, roughly chopped20 g almonds, roughly chopped
6
Let the sohan cool and set at room temperature for about 10 minutes, until firm but not rock hard. Cut or break into 2 generous portions and serve. If it firms completely before cutting, warm the knife briefly for cleaner slices.

Origin & History

Sohan is a traditional Persian confection most closely associated with the city of Qom, where it is often made as a rich saffron brittle or toffee scented with cardamom and rose. Versions vary from soft halva-like preparations to crisp, nut-studded sweets, but the combination of saffron, butter, and nuts is a hallmark of the confection.

persian dessert saffron pistachio almond vegetarian toffee

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Steps

Line a small tray, plate, or shallow container with baking paper. In a small cup, dissolve the ground saffron in the hot water, then stir in the rose water and let it steep while you prepare the rest. Roughly chop the pistachios and almonds.

0.25 g ground saffron15 ml hot water10 ml rose water20 g pistachios, roughly chopped20 g almonds, roughly chopped

In a small heavy-bottomed saucepan over low heat, melt the butter. Add the granulated sugar and light liquid glucose and cook, stirring frequently, until the sugar dissolves and the mixture becomes smooth and bubbling. This should take 3-4 minutes; keep the heat moderate so it does not scorch.

40 g unsalted butter80 g granulated sugar20 g light liquid glucose

Sprinkle in the all-purpose flour and ground cardamom. Stir constantly for 1-2 minutes until the flour is fully absorbed and the mixture thickens slightly, smells nutty, and turns a deeper golden color. Scrape the corners of the pan well so no flour catches and burns.

12 g all-purpose flour0.5 g cardamom, finely ground

Reduce the heat to very low and carefully pour in the saffron-rose mixture. The syrup may bubble vigorously at first. Stir continuously for 1-2 minutes until fully incorporated and glossy. The mixture is ready when it flows thickly off the spatula and leaves a brief trail on the bottom of the pan.

0.25 g ground saffron15 ml hot water10 ml rose water

Immediately pour the hot sohan onto the lined tray and spread it quickly to about 5-8 mm thick with the back of a spoon or offset spatula. Scatter the chopped pistachios and almonds evenly over the top, then press them in lightly so they adhere.

20 g pistachios, roughly chopped20 g almonds, roughly chopped

Let the sohan cool and set at room temperature for about 10 minutes, until firm but not rock hard. Cut or break into 2 generous portions and serve. If it firms completely before cutting, warm the knife briefly for cleaner slices.

Origin & History