Sohan-e Qom is a thin, crisp Persian candy from the city of Qom, made with butter, saffron, sugar and pistachios. Serve it with hot black tea.
Sohan-e Qom (Persian Saffron Pistachio Brittle)
Dessert
Candy confections
Medium
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Flour is toasted, cooked into a hot sugar and honey syrup with butter and saffron, then loaded with pistachios and pressed into thin wafers. It is more brittle than the softer sohan asali. Makes 30 pieces in about 1 hr 5 min.
Prep
20 min
Cook
15 min
Cooling
30 min
Total
1 hr 5 min
Yield
30 pieces
Ingredients
Adjust yield
pieces
Scales from a half to a double batch; give a bigger batch a little more time.
- 3 tbsp (25 g)all-purpose flour
- ½ tsp (1 g)ground cardamom
- 1 pinchfine salt
- ¾ cup (150 g)granulated sugar
- ⅓ cup (120 g)honey
- 2 ½ tbsp (40 ml)water
- ½ cup (120 g)unsalted butter, cubed
- 1 ½ tsp (1 g)saffron threads, ground and bloomed in 1 tablespoon hot water
- 1 tbsp (15 ml)rosewater
- ¾ cup (100 g)shelled pistachios, roughly chopped, for the candy
- 2 ½ tbsp (20 g)shelled pistachios, slivered, for the to finish
- ¼ oz (2 g)dried rose petals, crumbled
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Instructions
- Line two baking sheets with parchment and have everything measured. This candy cooks fast.
- Toast the flour, cardamom and salt in a heavy pan over medium heat, stirring, 2 to 3 minutes until fragrant and lightly colored.
- Add the sugar, honey and water and stir until dissolved. Add the butter, saffron with its water, and rosewater.
- Cook, stirring every 10 seconds, until a candy thermometer reads 284 F (140 C). Do not walk away.
- Take the pan off the heat and quickly stir in the 100 g pistachios; the mixture thickens at once.
- Scoop spoonfuls onto the parchment and press flat with a lightly oiled spoon into thin wafers about 2 inches (5 cm) wide. Scatter with slivered pistachios and rose petals.
- Cool completely, about 20 minutes, until crisp, then lift off the paper.
Tips
- Calibrate the thermometer in boiling water first; a few degrees changes the texture.
- Work fast once the nuts are in; the candy sets in a minute or two.
- If it turns chewy, it was taken off too early; return to the pan with a spoonful of water.
- Sugar syrup at 284 F (140 C) causes severe burns. Keep children away, use a deep heavy pan and wear oven mitts.
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Recipe FAQ
How long does it take to make sohan-e qom (persian saffron pistachio brittle)?
Plan on 20 minutes of prep and 15 minutes of cooking, plus 30 minutes to chill. The recipe makes 30 pieces.
How should I store sohan-e qom (persian saffron pistachio brittle)?
Store airtight with a desiccant packet or in a cool, dry place up to 3 weeks; humidity makes it sticky.
Can I make sohan-e qom (persian saffron pistachio brittle) ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Estimated · per serving
Nutrition
Per serving = 1 of 30 servings this recipe makes.
86
Calories / serving
5.1g
Fat
10.1g
Carbs
0.9g
Protein
8.6g
Sugar
Whole recipe (30 servings): ~2580 cal · 153g fat · 303g carbs · 27g protein · 258g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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