I love your recipes and how to videos. My husband and I have both learned how to cook persian food and now dessert from your "How to Videos." My grandmother recently passed away and I wanted to make her famous Sohan which she always made for special events and now thanks to your easy to follow recipe and video I will give it my best try for the upcoming Persian New Year!
Greetings from USA, Thank you Henry for all the wonderful delicacies of Persia and Turkey you have been uploading all these years making us enjoy these authentic recipes with your methodical step by step instructions. Indeed you are doing a great service by introducing these centuries old traditional recipies globally, especillay to western world. The above recipe reminds me of 'Halwa Sohan' which is a popular sweet in Northern India and Pakistan.
I'm so addicted to Sohan, I spent most my money in Sohan, finely I learned how to make it, I can't sleep at night iv I don't have Sohan with chay next to my bed, I love it❤
Lovely and delicious easy recipe. I'll surely try this recipe. But I have a question , is it necessary to use glucose in this recipe? What will happen if I skip it?
Hey Henry! I ate Sohan multiple times in Iran and I remember it had that distinct luscious taste of ghee and now I’m wondering whether Sohan is traditionally made with ghee or regular unsalted butter? Because I’ve never read the ingredients and I was almost sure it had ghee
I like this as a little something sweet and crunchy to have with a coffee after dinner rather than a huge dessert. Pistachios are under rated. They pack a lot of flavor and texture in a small package. Should be harvest time pretty soon in California. Thanks for the recipe Henry. Good one!
Thank you for teaching us how to do sohan 👌usually take it from market ( 🇰🇼 Kuwait ) we have lots of Persian food ... 😍👍... i made it and it’s so crunchy and delicious 😋... and yes it’s very much like 🥜 peanut brittle 👌
Actually it's Sohān-Asali or Honey Sohān. Instead of glucose or corn syrup we use honey and to make it more transparent we don't use flour in the recipe. For Sohān or Sohān-e-Qom you will need wheat sprout flour which makes it hell of a lot more difficult to make than this.
@@HenrysHowTos My family, from the midwestern region of the US, makes peanut brittle as part of the Christmas holiday season. The rest of the year we never really had this candy.
you can not use corn syrup ,corn syrup is only 50% glucose, and 50% fructose! not the same, you may substitute honey, and saffron won't open up completely when add dry, try mixing with cold water an hour early, reason for cold water is it won't evaporate the aroma like hot water
I liked it although I’m not a fan of refined sugar nor that sticky clear glucose craze. 😄 This is creative and I have tasted it before. Warning guys a.d.d.i.c.t.i.v.e! You been warned! 🖐🏻
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I love your recipes and how to videos. My husband and I have both learned how to cook persian food and now dessert from your "How to Videos." My grandmother recently passed away and I wanted to make her famous Sohan which she always made for special events and now thanks to your easy to follow recipe and video I will give it my best try for the upcoming Persian New Year!
Greetings from USA,
Thank you Henry for all the wonderful delicacies of Persia and Turkey you have been uploading all these years making us enjoy these authentic recipes with your methodical step by step instructions. Indeed you are doing a great service by introducing these centuries old traditional recipies globally, especillay to western world.
The above recipe reminds me of 'Halwa Sohan' which is a popular sweet in Northern India and Pakistan.
Someone brought me some Sohan from Iran. Once you start eating, you cannot stop. That is why I’m watching this.
Kerry Godwin yesssss! It is addictive. Pretty unhealthy but soooo darn good 😀.
So true
so true !!!
Bought this from Qom, Iran 6 years ago and still miss the taste of it... Thank you Henry!
I'm so addicted to Sohan, I spent most my money in Sohan, finely I learned how to make it, I can't sleep at night iv I don't have Sohan with chay next to my bed, I love it❤
Persian brittle, who knew?
Thanks Henry, I appreciate all you do.
Merci azizam!
Lovely and delicious easy recipe. I'll surely try this recipe. But I have a question , is it necessary to use glucose in this recipe? What will happen if I skip it?
Hey Henry! I ate Sohan multiple times in Iran and I remember it had that distinct luscious taste of ghee and now I’m wondering whether Sohan is traditionally made with ghee or regular unsalted butter? Because I’ve never read the ingredients and I was almost sure it had ghee
I will be giving this a-go it looks amazing Thank you, Henry, for another delicious recipe :-)
I bet that tastes lovely. I am glad I don't have to clean the pot.
Hot water in pot and boil. Done. I do that with anything that is hard to clean. Works a treat
I like this as a little something sweet and crunchy to have with a coffee after dinner rather than a huge dessert. Pistachios are under rated. They pack a lot of flavor and texture in a small package. Should be harvest time pretty soon in California. Thanks for the recipe Henry. Good one!
Thank you for teaching us how to do sohan 👌usually take it from market ( 🇰🇼 Kuwait ) we have lots of Persian food ... 😍👍... i made it and it’s so crunchy and delicious 😋... and yes it’s very much like 🥜 peanut brittle 👌
Actually it's Sohān-Asali or Honey Sohān. Instead of glucose or corn syrup we use honey and to make it more transparent we don't use flour in the recipe. For Sohān or Sohān-e-Qom you will need wheat sprout flour which makes it hell of a lot more difficult to make than this.
Oh! It looks fabulous Henry I'm going to make this. Thanks
Excellent well done your dishes are excellent and you are very hard working when you make them well done
NASA project has done, bravo!
Hey thanks a lot for this recipe!. Can i change the corn syrup and adding honey???
Wawww thanks you ilove it sweet sohane Amazing ❤👍👍
Like 646 for gift like indian sweet "slogan halwa " but new version thankx for sharing God bless you with success ❤❤❤
Hi. This’s very old sweet in Persia
I LOVE PERSIAN CANDY! ESPECIALLY SOHAN!!!
Thank you for sharing 👌💜
In Pakistan, it is called Sohan Halwa but its texture is soft, not hard. A lot of Pakistani cuisines are influenced by Persia.
Same in india. Its a little softer compared to the iranian one. Ive bad both and i can tell you that the iranian one is better.
@@finehumanbeing3506 because of the same culture between pakistan india and iran in the past
Looks delicious.👏🏼😊
Looks delicious 💙💛
I'm not sure if this is original but look like easy way to do, so I will try your recipe asap and thanks.
Greetings from Israel. My mom is from Iran and we love Sohan but can't get it her. I think the original version is softer with more flour.. isn't it?
Can I double the quantity? Also, the one I got from Teheran was much thinner, like waferish almost, easy to eat. How can I achieve that. Thanks
This looks a great deal like what we call "peanut brittle" in the US.
They are actually quite similar, apart from flavor variation
@@HenrysHowTos My family, from the midwestern region of the US, makes peanut brittle as part of the Christmas holiday season. The rest of the year we never really had this candy.
Can this be made without glucose?
we call it piniato, but this is i think more delicious 🥰🥰🥰🥰
Does it traditionally contain tahini?
این سوهان عسلی هست سوهان قم خیلی با این فرق داره
Amazing 😉
I just wondered where the flour is listed on the ingredients. Do I miss it? 👀
May I use brown sugar instead of white sugar
Mersi agha 🙏🧿
Looks delicious excellent shef 👌
Inshallah full support with you 🤝
Stay connected with me 🤝
👍🔔
I like it
sona ali and i like u 😊
We call it nut brittle. We use plain peanuts. Yummy
Beautiful 👌👌👌
you can not use corn syrup ,corn syrup is only 50% glucose, and 50% fructose! not the same,
you may substitute honey, and saffron won't open up completely when add dry, try mixing with cold water an hour early, reason for cold water is it won't evaporate the aroma like hot water
Rejimisham mishe yad bedid⁉️
Maybe it seems just to me but something is wrong or missing. But as usual nice video.
Receipe for mess with cholesterol, tri glycerin & expedited heart attack but damn tasty, dorood
It’s worth it 😂
I liked it although I’m not a fan of refined sugar nor that sticky clear glucose craze. 😄 This is creative and I have tasted it before. Warning guys a.d.d.i.c.t.i.v.e!
You been warned! 🖐🏻
This thermometer is too hardcore!
This is not sohan ghom this is a variation of sohan asali.
It's candy not Persian sohan.
فقط کمی شبیهه سوهانه سوهان اصل نیست!!
It's fake sohan
اقای آشپز باشی, اسم این معجون رو میتونی هر چی که دلت میخاد بزاری غیر از سوهان قمی!