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Sohan-asali
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150 grams fine sugar
3-4 spoonfuls thick honey
100 grams cooking oil
1 tsp. saffron
150 grams almonds
100 grams pistachios
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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.
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Preparation Time: |
Serves: 4 |
| Recipe Origin: Iran |
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Submitted by: |
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Atena Hensch
New Zealand |
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| This recipe has been viewed 19694 times. |
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