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Iran · Dessert

Sohan-e Asali (Persian Honey Brittle)

50 min
230 kcal
10 servings

By eatmundo · August 4, 2026

Sohan-e Asali (Persian Honey Brittle)🇮🇷

Same ingredients, elsewhere in the world

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Dishes from other countries' kitchens, made from the same core ingredients as Sohan-e Asali (Persian Honey Brittle). The percentage is the share of ingredients the two recipes have in common.

Same technique: Confection34 recipes from 15 countriesSee all 10 matches

A crisp, buttery, and nutty brittle often made with saffron and honey, known for its addictive, delicate crunch.

According to eatmundo's ingredient comparison, the closest dish to Sohan-e Asali from another cuisine is Namoura (Lebanon): the two share 57% of their ingredients.

Ingredients

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Adapt this recipe:
10 servings

How to Make It

  • 1

    In a heavy pan over medium heat, combine 200g sugar, 60g honey and 60g butter, stirring gently until the butter melts and the sugar dissolves completely.

  • 2

    Meanwhile, grind 0.2g saffron and dissolve it in 1 tbsp rose water, and line a tray with parchment paper.

  • 3

    Add 120g slivered almonds and cook, stirring constantly, for 8 minutes until the mixture turns a deep golden amber.

  • 4

    Lower the heat and carefully stir in the saffron-rose water (it will bubble up) for 1 minute until evenly colored.

  • 5

    Working quickly, drop heaped teaspoons of the mixture onto the parchment-lined tray to form small discs 4 cm wide.

  • 6

    Immediately sprinkle 30g crushed pistachios on top of each disc while it is still tacky.

  • 7

    Let the discs cool at room temperature for 30 minutes until they become brittle and hard.

  • 8

    Lift the discs off the parchment and store them in an airtight container.

Frequently Asked Questions

What is Sohan-e Asali?

Sohan-e Asali is a Persian honey-almond brittle from Iran, made by cooking sugar, honey and butter with slivered almonds, then flavoring with saffron dissolved in rose water and topping with pistachios. It is a traditional confection often served with tea and at Nowruz.

Why is it gritty?

A gritty texture means the sugar crystallized: let the sugar dissolve fully in step 1 before the mixture boils, and do not scrape hardened crystals from the pan sides back into it.

Can I use ghee instead of butter?

Yes, ghee works and gives a slightly nuttier flavor; it is also less likely to burn.

How long does it last?

Stored in an airtight tin, it stays crisp for up to two weeks.

Is honey used?

Yes, honey is essential: it gives sohan asali its name (asal means honey) as well as its flavor and amber color.

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