1 cup fine sugar
3 tablespoon thick honey
4 tablespoon cooking oil
1/2 cup hot water or rose water
1 teaspoon saffron
1 -1/2cup sliced blanched almonds
1/4 cup sliced unsalted pistachios
Dissolve ground saffron in hot water.
Dissolve sugar in hot water- or rose water- and add honey and cooking oil.
Cook the mixture over high heat for 15 minutes or until sugar turns golden, stirring gently a few times.
The mix becomes brittle.
Add almonds stirring twice until almonds also turn golden.
Avoid too much stirring or almonds will lose shape.
Add saffron and mix gently and lower the heat.
Pour a teaspoon of your Sohaan mix on an oiled flat tray , at this stage the mix should become solid quickly.
Keep the mixture over low heat.
Continue to pour teaspoon portions on the tray and place a few slices of pistachio on top.
Allow to cool.
Separate the dried Sohaan from the tray using a knife and place in a tight box.
Keep in dry place.