How To Make Persian Sohan-e Qom

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide a similar texture and flavor, while sunflower seeds are more economical.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric can mimic the color, while paprika is more affordable.

rosewater

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water offers a floral note, while vanilla is widely available.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is often less expensive.

In a small pot on medium heat, add 1 tablespoon of plain flour and 1 cup of white sugar.

Cook for around 2-3 minutes, stirring continuously.

Prepare a large round tray lined with salt to have ready for the mixture.

After 3 minutes, add 3 tablespoons of cold water and 1 tablespoon of rose water to the pot.

Turn the heat to high and bring the mixture to a boil, stirring constantly to avoid burning.

Once boiling, add 50 grams of unsalted butter and 2 tablespoons of glucose syrup (or corn syrup).

Attach a candy thermometer to monitor the temperature.

Add 1/4 teaspoon of ground saffron and 1/4 teaspoon of ground cardamom to the mixture.

Continue stirring for 4-6 minutes until the temperature reaches the soft crack stage (around 260 degrees Fahrenheit).

Monitor the temperature closely, noting changes in the sugar mixture as the water content reduces.

Once the temperature reaches 255 degrees Fahrenheit, turn off the heat and quickly pour the mixture onto baking paper in a metal tray.

Spread the mixture out slightly and top with slivered almonds and about 1/4 cup of pistachios.

Using a tamper or rolling pin, press the nuts into the mixture to ensure they stick.

Let the mixture rest for 20-30 minutes to cool and solidify.

After cooling, break the toffee into small pieces for serving.

Store in an airtight container at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens