A taste of Persia: part two

By | Category: Travel destinations, Travel tips & opinions

Award winning authors, Greg and Lucy Malouf, take CD-Traveller readers on an unforgettable journey through the culinary landscapes of ancient Persia and modern day Iran



This wickedly buttery, cardamom scented sweet is from the religious city of Qom, about an hour south of Tehran, and is famous all around Iran. The texture is hard to define – it is perhaps closer to fudge than brittle or toffee – but it is absolutely addictive.

Make in one large slab, and cut or break into random pieces, or drop spoonfuls of the mixture onto the prepared tray to make individual round portions. The high butter content means it can ‘sweat’ a little bit, so store it in a cool place in an airtight tin, rather than a plastic container. It will keep well for up to two weeks.

500 g caster sugar
80 ml corn syrup
80 ml water
300 g unsalted butter, roughly diced
2 teaspoons ground cardamom
2 tablespoons saffron liquid
50 g unsalted shelled pistachios
50 g slivered pistachios


Line a baking tray with baking paper. Combine the sugar, corn syrup and water in a heavy-based saucepan over a low heat until the sugar dissolves.

Increase the heat and cook until the mixture begins to become golden in colour, then whisk in the butter, cardamom and saffron liquid and cook for a few minutes more, until an even butterscotch colour.

Pour the mixture onto the prepared baking tray and use a spatula to smooth it out as thinly as you can. Sprinkle on the pistachios, pressing them gently into the surface of the toffee. Leave to cool completely before cutting into pieces with a sharp knife.

MAKES 650g

If you enjoyed this post, please consider subscribing to the RSS feed to have future articles delivered to your feed reader.
Tags: , , ,