How to make Sohan

Why cooks start here

Sohan is cooked the way Qom cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a persian family cook actually puts it on the table.

Sohan hails from Qom, where it is a beloved treat often made at home, reflecting the city's culinary generosity. This version captures the essence of a Persian family gathering, where ingredients are measured with intuition rather than scales, and each cook leaves their own imprint on the dish. Traditionally, Sohan is not reserved for a specific occasion; it finds its place on the table whenever a sweet indulgence is desired. Golden and aromatic, Sohan should snap between your teeth before melting into a buttery, nutty sweetness that lingers. The rich essence of saffron infuses each bite, while the pistachios add a satisfying crunch. It's a confection crafted to be savored slowly, a piece at a time, to fully appreciate its decadent layers.