Sohan Persian

Method

1. 1 Mix the malt powder with the flour and water, then let it sit for 30 minutes to allow the yeast in the malt to activate.
2. 2 Cook the mixture with sugar over low heat, stirring constantly, for 30 minutes until the mixture turns golden brown.
3. 3 Stirring continuously for 30 minutes is essential; stopping will cause the bottom of the pot to burn and the entire batch to taste bitter.
4. 4 Add butter to each piece and continue stirring until the mixture becomes glossy and thick.
5. 5 Mix saffron with rose water and then combine it with the cardamom pod.
6. 6 Spoon the mixture onto parchment paper, sprinkle with pistachios, and let cool completely to achieve a crispy texture.

With an appliance

• Oven 55 min

  Replace steps 2–4: Pour the malt, flour, and sugar mixture into a deep baking tray, place on the middle rack of the oven at 140°C for 25 minutes, stirring thoroughly every 5 minutes before adding the butter; reduce the stirring frequency to five times for about 5 minutes, allowing the heat to distribute evenly and brown the bottom slightly, and reduce the stirring frequency to five times. Add the saffron and rose water last to retain their aroma.