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Sohan-e Qom

Sohan-e Qom: Irresistible Persian Saffron Candy Recipe

Sohan-e Qom is a delightful Persian saffron candy known for its sweet and crunchy texture, making it a beloved treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 12 pieces
Course: DESSERTS
Cuisine: Persian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brittle
  • 2 Tbsp Unbleached All-Purpose Flour Provides structure; substitute with gluten-free flour for a variation.
  • 1 tsp Unbleached All-Purpose Flour
  • 2 tsp Sprouted Wheat Flour Adds a nutty flavor and texture; regular all-purpose flour works if sprouted is unavailable.
  • 1 cup Granulated Sugar Essential for sweetness and candy structure; can be replaced with coconut sugar for a healthier alternative.
  • 8 Tbsp Water Dissolves the sugar and achieves the right consistency for the candy.
  • 10 Tbsp Unsalted Butter Delivers richness and buttery flavor; opt for vegan butter for a dairy-free version.
  • 6 Tbsp Corn Syrup Helps prevent sugar crystallization; glucose syrup is a suitable substitute.
  • 1/2 tsp Ground Cardamom Infuses warm flavor notes enhancing the overall taste.
  • 1/2 tsp Ground Saffron The signature ingredient in Sohan-e Qom; omitting it will change the distinctive taste, so consider keeping it if you can!
  • 1/8 tsp Salt Balances and enhances the candy's flavor.
  • 1/4 cup Slivered Almonds Provides added crunch and a nutty flavor; these can be skipped if desired.
  • 1/2 cup Crushed Pistachios The main nut flavor and essential crunch; walnuts or pecans can be substituted for a different twist.
For Topping
  • to taste More Crushed Pistachios Adds a beautiful finish and extra flavor; sprinkle generously!

Equipment

  • Non-Stick Pot
  • candy thermometer
  • Parchment Paper

Method
 

How to Make Sohan-e Qom
  1. Prepare your workspace: Start by arranging your ingredients in small bowls. This mise-en-place ensures everything is ready for the cooking process. Don't forget to lay out a sheet of parchment paper for cooling!
  2. Combine ingredients: In a non-stick pot, mix the unbleached all-purpose flour, sprouted wheat flour, and granulated sugar. Heat over medium-high, stirring continuously for about 2-3 minutes until the mixture is warm and slightly fragrant.
  3. Add water: Pour in the water and stir until the mixture dissolves completely and begins to boil. Don’t forget to attach your candy thermometer now—this tool is essential for achieving the right texture!
  4. Incorporate butter and syrup: Gently stir in the unsalted butter until it's fully melted, then mix in the corn syrup, salt, ground cardamom, and ground saffron, giving it a lovely golden hue.
  5. Monitor temperature: Keep a close eye on the mixture as you heat it to 260°F (the soft crack stage). This step is critical, as even a slight temperature difference can affect the candy’s texture!
  6. Pour onto parchment: Once the temperature is reached, remove the pot from the heat. Quickly stir in the slivered almonds, then pour the mixture onto the prepared parchment paper, spreading it into small circles.
  7. Garnish and cool: Sprinkle the crushed pistachios on top of the poured mixture, pressing gently to adhere. Allow the candy to cool completely before breaking it into pieces for serving.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 30mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

For an extra touch, drizzle melted chocolate over the cooled candy pieces! Precise measurements and steps ensure a perfect outcome.

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