4 servings

fine sugar, 150 grams

thick honey, 3-4 spoonfuls

cooking oil, 100 grams

saffron, one teaspoon

almonds, 150 grams

pistachios, 100 grams

Sohan asali


Wash and thinly slice almonds, then allow to dry. Thinly slice pistachios. Mix sugar, honey and oil and cook over high heat stirring occasionally until sugar melts and turns golden.Add almonds and continue cooking while stirring occasionally until almonds also turn golden. Avoid too much stirring of the mix. Dissolve saffron in a bit of hot water and add to the mix. Pour some oil on a flat tray and rub over the entire surface. Pour a small amount of the mix on the tray. If it solidifies quickly, the mix is ready, Turn the heat very low. Pour small portions of the mix using a teaspoon on the tray at equal distances so that the portions do not touch. As soon as each portion is poured on the tray, place a few slices of pistachio on top. Allow to cool. Separate the sohaan from the tray using a knife and keep in a covered container

Iranian Foods