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Title: Sohan Asal (Honey Almond Slivers)
Categories: Dessert Jewish Sephardic Persian Pileggi
Yield: 2 Cups
| 1/4 | ts | Saffron |
| 1/4 | ts | Ground cardamom |
| 1/2 | ts | Sugar |
| 1/2 | ts | Water |
| 1 | c | Blanched almond slivers |
| 2 | c | Water |
| 2 | tb | Honey |
| Oil |
The dark brown almond slivers, combined w/caramelized sugar, honey, and cardamom-flavored saffron are difficult to resist, especially when served for New York celebration, Passover, or other holidays.
1. Grind saffron, cardamom, & sugar to a smooth consistency, using a mortar & pestle. Add water to dissolve powder. Set aside.
2. Put almond slivers in a dry skillet & stir-fry over low heat for abt 10 mins, or until they are deep brown all over. Do not scorch. Set side.
3. Put sugar & honey in a heavy skillet & caramelize over low heat for abt 15 mins as sugar melts. Stir in saffron mixture quickly when sugar is completely melted, then stir in almonds.
4. Very quickly, while ingreds & skillet are hot, drop a heaping teaspoon of mixture onto an oiled cookie sheet. This is easier w/2 teaspoons, one to scoop & other to push off. Repeat.
Cool sweets completely. Remove from cookies sheet & store in a can or a jar w/tight cover. Keep out of reach of children. Makes abt 2 cups.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
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