Blogs & Recipes
Sohan, a traditional Persian saffron brittle toffee, hails from Qom, Iran, with a tale of royal endorsement by Naser al-Din Shah Qajar. Originally crafted by women, Sohan's recipe remained a closely guarded secret, passed down through generations. Its various types include Sohan Halwa, Sohan Asali (honeyed brittle), sesame brittle, and Sohan Gaz (gaz brittle). The mysterious aspect of Sohan lies in the unique methods used to weigh ingredients, ranging from stones to shoes. This exquisite Persian dessert, known for its rich flavors, features a delightful combination of saffron, nuts, honey, and cardamom. It is a symbol of Iranian hospitality, cultural heritage, and festivity, often shared with guests during celebrations and cherished as a piece of Iran's culinary history.
Baklava, deeply rooted in the cultural traditions of Turkey, Greece, and the Middle East, traces its origins to the ancient Assyrian Empire in the eighth century B.C.E. Originally, it consisted of humble flatbreads adorned with chopped nuts, reserved for special occasions, and it gradually spread through ancient lands. Over time, it evolved, with the Ancient Greeks and Romans introducing their own sweet variation called 'placenta cake.' However, its transformation reached its zenith during the Ottoman Empire about 500 years ago, where it gained almost sacred status and featured prominently in Ramadan feasts. This cultural icon wasn't limited to one religious group; it held significance for Ottoman Christians and Jews alike. Today, saffron almond baklava continues this rich tradition, offering a taste of Middle Eastern heritage through its layers of phyllo pastry and saffron-infused almonds, symbolizing centuries of cultural depth and flavor.
