Honey, Almond And Saffron Caramels (Sohan Asali) Recipe

Posted on

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Honey, almond and saffron caramels (sohan asali) recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to makeHoney, almond and saffron caramels (sohan asali).

A popular feature on many Persian New Year tables, these honey, almond and saffron caramels are a speciality from Iran’s Isfahan region, known for its honey production. Often used to add an aromatic sweetness to Perisan confectionery, there are many local honey varieties, including orange blossom, thyme and clover, some of which is still collected using traditional beekeeping methods.

Makes 20
Preparation 15min
Cooking 10min

By
Alice Storey 

Ingredients

220 g (1 cup) caster sugar
60 g unsalted butter, roughly chopped
90 g (¼ cup) clear honey
140 g (1 cup) slivered almonds
½ tsp saffron threads, soaked in 1 tbs boiling water
2 tsp rosewater (see Note)
70 g (½ cup) shelled pistachios, finely chopped

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Resting time 1 hour

Line 2 trays with baking paper and set aside.

Place sugar, butter and honey in a deep saucepan over medium heat and stir until sugar dissolves. Add almonds and stir to combine. Cook, without stirring, for 6 minutes or until golden and temperature reaches 140°C on a sugar thermometer (the ‘soft crack’ stage). Remove from heat.

Immediately add dissolved saffron and water; be careful as the hot caramel will spit. Swirl to combine, then stir in rosewater.

Working quickly and carefully using two oiled spoons, spoon mixture onto the lined trays to form 6 cm discs. Scatter with pistachios and set aside for 1 hour to set. Caramels will keep in an airtight container for up to a week.

Note

• Rosewater is available from Middle Eastern food shops and select supermarkets.

Photography Chris Chen. Food preparation Phoebe Wood. Styling Vivien Walsh.

As seen in Feast magazine, September 2014, Issue 35.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *