Sohan Asali - Persian Honey and Saffron Almond Candy

This past weekend marked my third-year anniversary of blogging about Persian cuisine, which is the kind of food I grew up with and to this day love to make all the time and gladly share it with you. When I ventured into the world of food blogging, I never thought that one day I would be celebrating my blog's 3rd anniversary! The title of my blog, "Turmeric and Saffron," best describes my late mother's kitchen, with her spice jars and herb bottles everywhere on the counter and shelves, except for her small container of deep red saffron threads from Mashhad tucked away in a cupboard. Among the blend of intoxicating aromas in our ashpaz-khaneh (kitchen) there were various yellow turmeric-stained wooden spatulas, mismatched kitchen rags, her favorite plastic containers, and an array of oversized pots and pans. Then there she was, in the middle of the kitchen, meticulously preparing food for her family while beautifully humming a tune by one of her favorite singers, such as Delkash, Elaheh, and Marzieh.

Almost every meal that we ate at home was cooked by my mother from start to finish, since she would not allow any helpers to cook for us. She was very picky when it came to cooking and eating. Of course, baking was an exception to this rule. My mother would use zardchoobeh (turmeric) extensively to enhance the flavor and improve the aroma of meat dishes, stews, and any recipe that involved using lamb or chicken. When making the traditional abgousht/abgoosht (lamb stew) she would add a full teaspoon of turmeric to the boiling water before adding the lamb shanks and the other ingredients, a cooking technique that I only saw in her kitchen. Zaferan (saffron) on the other hand, was used in most rice dishes and some sweets such as shole-zard to give a bold flavor, gorgeous natural orange-red color, and a delicious aroma. She would usually pour a estekan (small tea cup) of saffron-water mixture over the parboiled rice in the pot before placing the towel-covered lid back on the pot to steam. My mother had a vast knowledge of herbal medicine, plants, food ingredients, as well as how to make healthy food choices. It is not only writing down my mother's recipes and my memories of growing up in Iran that bring me joy and keep me connected to my roots, but more importantly, it's the simple sharing of my mother's recipes that I find even more fulfilling.

For this sweet occasion, I'm making سوهان عسلی sohan asali (honey and almond candy). For best results, I recommend using butter instead of vegetable oil. Even though flavored honey is not used in making this candy, I like to use the orange blossom honey for an added flavor. I would also like to lightly toast the slivered almonds to improve the aroma and the taste. While cooking, the content becomes very hot, so it would be wonderful if someone could give you a hand at the end when you are dropping a spoonful of the hot mixture onto the parchment paper, since it dries quickly, and you still need to sprinkle the ground pistachios on top. Otherwise, you've got to be very quick.

Sohan Asali - Persian Honey and Saffron Almond Candy

Ingredients

Makes about 20 pieces

-1 cup sugar
-3 tablespoons honey
-1 cup slivered almonds
-3 tablespoons vegetable oil
-2 tablespoons rose water
-1/2 teaspoon saffron powder
-1/4 cup pistachios, crushed for garnish

Method:

1. Cover a large baking tray with parchment paper and leave the crushed pistachios nearby.
2. In a medium-sized heavy pot, combine sugar, honey, oil, and rose water on medium heat for about 5-7 minutes or until sugar is completely dissolved. Stir and swirl the pot around a few times.
3. Lower the heat and add the almonds to the sugar mixture, stir frequently, cook for another 7-10 minutes or until they turn light golden.
4. Add the crushed saffron and gently stir with a wooden spoon.
5. When the almonds are well coated with this caramel color syrup, start spooning out the mixture on the parchment paper as quickly as you can, and sprinkle the pistachios on top. Allow them to cool completely.
6. Remove the sohan asali from the tray, store it in an airtight container, and serve it the next day.

Serve with a hot cup of tea.

Enjoy!

Moraba-ye Beh - Persian Quince Jam with Cardamom and Rose Water

Recently, a reader left a comment on my blog asking for a recipe for quince jam, and that's when I decided to make this gorgeous, colorful, and fragrant preserve while quinces are still in season. مربای به (Persian quince jam) was always part of a typical Persian sobhaneh (breakfast) back home in Iran. breakfast often included freshly baked warm bread, barbari, taftoon, or sangak, straight from the tanoor, a hot cup of freshly brewed chai (tea), sarshir (breakfast cream), panir (my favorite is Lighvan), butter, and honey. 

Among the many jams, quince jam stood out with its beautiful color, aroma. and delicate sweetness. I recommend making a large batch, because this is the kind of jam you'll find yourself eating right out of the jar. I wish I could tell you how long it lasts in the fridge, but after a month, I honestly wouldn't know; it never makes it that long in our house. 

It's truly amazing to watch the transformation of this light yellow, tart, and woody fruit into a sweet fruit jam with a deep, ruby-red color and a texture soft enough to melt in your mouth.

This time of year, when quince is in season, is the perfect time to make the hearty one-pot meal known as tas kabab layered with slices of quince, or the comforting fall favorite khoresh-e beh (quince stew).  Quince has a thin, delicate skin that usually doesn't need to be peeled; just rinse it well, and with a sharp knife, gently remove the core. Don't throw away the seeds! They have long been used in Iranian homes for their medicinal properties. As I mentioned in one of my previous posts, a teaspoon of quince seeds steeped in a cup of hot water can help soothe a minor sore throat and chest discomfort.. Nothing from this beautiful fruit goes to waste!

Moraba-ye Beh - Persian Quince Jam

Ingredients

Makes about 4 pint jars 

-7 medium-sized quinces, rinse well under running water, pat dry, remove any brown spots and core, slice or cut into bite-sized pieces
-2 cups sugar (adjust to taste)
-3-4 tablespoons freshly squeezed lemon or lime juice
-1/4 teaspoon ground cardamom or 2-3 whole cardamom pods 
-1 tablespoon rose water (optional)

- 4 cups of water

Method

1.  Sprinkle 1-2 tablespoons of lemon juice over the sliced quince.
2. In a large, heavy-bottomed saucepan, combine the sugar and 4 cups of water. Bring to a gentle boil over medium heat, uncovered. Reduce the heat and simmer for about 10 minutes or until the syrup thickens slightly. 
3. Stir in the cardamom and add the quince slices to the syrup. Bring it back to a gentle boil over medium heat. Add the remaining lemon juice, and if necessary, add a little more water.
4. Cover and simmer over low heat for about 2 hours. To achieve that deep ruby-red color, try not to remove the lid during cooking to ensure that the quince slices develop the desired rich color. 
5. Add the rose water and simmer for another few minutes.
6. Remove from heat and let the jam cool.
7. Ladle it into sterilized jars, seal tightly, and refrigerate.

Serve for breakfast with butter, cheese, and warm bread, or as a topping with thick yogurt or vanilla ice cream. 

Enjoy!