Persian saffron brittle candy with pistachios from Qom — Iran's most famous confection.
Sohan is Iran's most revered confection, originating from the holy city of Qom. Made from sugar, butter, saffron, and cardamom cooked to a caramel, then studded with slivered pistachios and almonds, sohan is poured thin and brittle. It breaks with a satisfying snap and melts on the tongue with layers of buttery caramel, floral saffron, and cardamom. It is the gift Iranians bring when returning from Qom.
Serves 20
Melt butter with honey and sugar in a heavy pot. Cook over medium heat, stirring, until caramel reaches 150°C (hard crack stage).
Remove from heat briefly. Quickly stir in saffron water, cardamom, rose water, and half the nuts. Work fast.
Pour immediately onto greased baking sheet or parchment. Quickly scatter remaining nuts over the top.
Allow to cool and harden completely, about 30 minutes. Break into irregular pieces.
A candy thermometer is essential.
Have all ingredients pre-measured before you start — caramel doesn't wait.
Add a sprinkle of sea salt on top before cooling.
Use only pistachios for a simpler version.
Store in airtight container at room temperature up to 2 weeks.
Sohan from Qom has been made since the Safavid dynasty and is considered Iran's premier traditional candy, given as a precious gift.
At 150°C, a drop of caramel in cold water will form hard, brittle threads. This is when the candy sets properly.
Per serving (40g / 1.4 oz) · 20 servings total
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