Dish

Sohan asali

Sohan asali is made by mixing honey with saffron and then cooking the mixture until it becomes thick and sticky. The dessert is then shaped into small squares and served with pistachios and almonds. Sohan asali is a popular dessert in Iran and is often served alongside other traditional Iranian sweets such as baklava and sholeh zard.

Asian cuisine› Arab cuisine› Iranian cuisine

Dessert

Origins and history

Sohan asali is believed to have originated in Iran during the Safavid dynasty (1501-1736). It was a favorite dessert of the royal family and was often served at banquets and special occasions. Today, sohan asali is a popular dessert throughout Iran and is often served at weddings and festivals.

Dietary considerations

Sohan asali is high in sugar and calories due to the use of honey and nuts. It is not suitable for those with nut allergies or who are on a low-sugar diet.

Variations

There are many variations of sohan asali, including sohan e qom (made with flour and sugar) and sohan e ardi (made with walnuts). Some recipes also call for the addition of rose water or cardamom for flavor.

Presentation and garnishing

Sohan asali is typically presented on a platter and garnished with pistachios and almonds. It can also be shaped into decorative shapes such as flowers or animals for a festive touch.

Tips & Tricks

To make sohan asali, it is important to use fresh, high-quality honey and nuts. The mixture should be cooked slowly over low heat to prevent it from burning or sticking to the pan. If you want to add a unique twist to the dish, try adding rose water or cardamom for extra flavor.