Sohan Asali (Qom Saffron Honey Brittle)
Thin, buttery saffron and honey toffee discs loaded with almonds and pistachios, a famous sweet from the city of Qom.
- Time35 min
- LevelMedium
- Costabout £0.52 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Line two baking trays with baking paper. Toast the flaked almonds in a dry pan for 3 minutes until pale gold, then tip into a bowl with the pistachios and cardamom.
- 2
Put the sugar, honey and water in a heavy pan. Heat gently, stirring, until the sugar dissolves, then boil without stirring for 8 to 10 minutes until the syrup is deep amber and reaches 145C on a sugar thermometer.
9 min - 3
Take off the heat and carefully stir in the butter, saffron and rose water. It will bubble up, so use a long spoon.
- 4
Add the nuts and stir quickly to coat.
- 5
Working fast, drop spoonfuls onto the trays and flatten each with the back of a lightly oiled spoon into a thin disc about 6 cm wide.
- 6
Leave to cool and harden for 20 minutes, then peel off the paper. Store in an airtight tin with paper between the layers.
20 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
