| Sohaan-e-Asali
Ingredients: (4
servings)
- Fine sugar, 150 grams
- Thick honey, 3-4 spoonfuls
- Cooking oil, 100 grams
- Saffron, one teaspoon
- Almonds, 150 grams
- Pistachios, 100 grams
Directions:
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.
Persian food
guide generously provided by Roxanna and Farzin Mokhtarian. For more information
on Persian food please
go to their comprehensive Persian recipe web
site.
If you have a
variation on the recipe above, why not send it to us. Please include all details
including the ingredients required. |
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