Sohan (Persian Saffron and Pistachio Brittle)
Thin, crisp Persian saffron toffee scented with rose and cardamom and topped with pistachios, a Qom speciality.
- Time45 mins plus setting
- LevelHard
- Costabout £0.25 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
Crush the saffron and steep it in 2 tbsp hot water for 10 minutes. Line a baking tray with baking paper.
- 2
Put the sugar and 60 ml water in a pan and stir over a low heat until dissolved. Boil without stirring to 140C on a thermometer, about 6 minutes. Take off the heat and stir in the saffron water, rose water and cardamom.
6 min - 3
In a separate wide, heavy pan, heat the oil over a medium heat. Stir in the flour and cook for 5 to 6 minutes, stirring constantly, until it is golden and smells nutty.
6 min - 4
Gradually pour the hot syrup into the flour mixture, stirring hard. Cook for 3 to 4 minutes until it comes together and leaves the side of the pan.
4 min - 5
Quickly spread onto the tray in a thin layer, about 3 mm, using a spatula, and scatter over the pistachios, pressing them in lightly.
- 6
Leave to cool and harden for 30 minutes, then break into shards. Keep in an airtight tin.
30 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.
