persiandessertsaffronpistachioalmondvegetariantoffee

Sohan

Name: Sohan
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: Persian
Ingredients: 0.25 g ground saffron; 15 ml hot water; 10 ml rose water; 20 g pistachios, roughly chopped; 20 g almonds, roughly chopped; 40 g unsalted butter; 80 g granulated sugar; 20 g light liquid glucose; 12 g all-purpose flour; 0.5 g cardamom, finely ground

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.

30 min

2 servings

504 kcal

Persian

Ingredients

Saffron infusion

0.25 gground saffron
15 mlhot water
10 mlrose water

Nut topping

20 gpistachios, roughly chopped
20 galmonds, roughly chopped

Toffee base

40 gunsalted butter
80 ggranulated sugar
20 glight liquid glucose
12 gall-purpose flour
0.5 gcardamom, finely ground

Instructions

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.
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.
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.
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.
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.
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.

Nutrition per serving

504 kcal

Calories

Protein

51g

Carbs

31g

Fat

Fiber

Notes

•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.

Background

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.

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