Sohan
Sohan is a saffron brittle famed as a sweet of Qom. The traditional version is made with wheat-sprout syrup; this is a simpler home version, a saffron and cardamom caramel loaded with almonds and pistachios.
Ingredients
- 300g caster sugar
- 100ml water
- 1 tsp lemon juice
- 60g unsalted butter
- ½ tsp saffron threads, finely ground to a powder
- ½ tsp ground cardamom
- 60g blanched almonds, slivered
- 40g unsalted pistachios, slivered
- Sunflower oil, for greasing
Method
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Line a baking tray with baking paper and grease lightly with oil. Toast the almonds in a dry pan for 3-4 minutes until pale golden, and mix with the pistachios.
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Put the sugar, water and lemon juice in a heavy pan and stir over a low heat until the sugar dissolves. Increase the heat and boil without stirring until the caramel reaches 150°C on a sugar thermometer and is a light amber, 12-15 minutes.
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Take off the heat and carefully stir in the butter, saffron powder and cardamom, standing back as it may spit.
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Quickly fold in the nuts and pour onto the prepared tray. Spread thinly with an oiled spatula to about 5mm.
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After 5 minutes, score into small pieces with an oiled knife. Cool completely, then break along the lines.
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Store in an airtight container, layered with baking paper, for up to 2 weeks.