🇮🇷 Iran · Dessert
Sohan-e Asali (Persian Honey Brittle)
By eatmundo · August 4, 2026
🇮🇷 IRA crisp, buttery, and nutty brittle often made with saffron and honey, known for its addictive, delicate crunch.
Ingredients
check them off as you prepareHow to Make It
- 1
Melt 100g ghee in a heavy pan and whisk in 200g chickpea flour until aromatic.
- 2
Sift the flour to avoid lumps, then cook on low heat until the raw smell dissipates.
- 3
Add 100g sugar and stir continuously until the sugar caramelizes into a deep gold.
- 4
Mix in 1 tsp cardamom and 1 tbsp rose water for the signature Persian aroma.
- 5
Quickly spread the mixture onto a parchment-lined tray to about 5mm thickness.
- 6
Immediately press 30g crushed pistachios into the surface while the mixture is still tacky.
- 7
Let it cool at room temperature for 30 minutes until it becomes brittle and hard.
- 8
Break the sheet into irregular, bite-sized shards and store in an airtight container.
Frequently Asked Questions
Why is it gritty?+
If it feels gritty, the sugar has not caramelized enough or the flour was not toasted properly.
Can I use butter instead of ghee?+
Ghee is essential for the authentic smoky flavor, but clarified butter is a close substitute.
How long does it last?+
Stored in an airtight tin, it stays crisp for up to two weeks.
Is honey used?+
Many regional versions include honey, but the base often relies on the sugar-ghee reaction.
🇮🇷 IRMundo Match
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