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.

Roxana & Farzin Mokhtarian

F.Mokhtarian@ee.surrey.ac.uk