Sohaan Assal

Kookoo Sabzi:  Fresh Herb Quiche/Souffle

preparation time 45 minutes, makes 8 wedges

Ingredients: 4 cups chopped parsley; 4 cups chopped spring onions; 1 cup chopped Chinese parsley; 1 cup chopped dill;

4 green lettuce leaves; 7 eggs; 1 tsp. baking soda; 1 Tbsp. flour; 6 Tbsp. oil; ¾ tsp. salt; ¼ tsp. ground pepper; ½ tsp. turmeric; and ½ tsp. cinnamon

Directions:

1. Chop dill and lettuce leaves finely by hand.
2. Chop remaining vegetables in a food processor or by hand.
3. Heat 3 Tbsp. oil in a large skillet, then sauté vegetables and set aside.
4. When cool, mix vegetables with remaining ingredients (except oil) in a large bowl.  Beat with electric mixer for 3 minutes.
5. Preheat oven to 350 degrees.  Pour remaining oil into a 9- or 10-inch round Pyrex dish and place in the oven.
6. When oil is hot, remove Pyrex dish and fill with vegetables, smoothing the top.
7. Bake uncovered for 35-45 minutes.
8. Remove from oven and slice into wedges.
9. To give the sides an even color, fry kookoo on all sides in 1 Tbsp. oil.

Optional:  Add 2 Tbsp. barberries (zereshk) and 2 Tbsp. chopped walnuts in step 3.

Sohaan Assal:
Almond/Honey Candy,

preparation time 1 hour, makes 1 medium plate full

Ingredients: 1 cup slivered almonds; ½ cup sugar; ¼ cup honey; 1 Tbsp. cold water; 1 Tbsp. unsalted butter; 5-7 drops of liquid saffron (grind saffron- for every ½ tsp. saffron powder, use 2 Tbsp. boiling water); 2 Tbsp. ground raw pistachios

Directions:  For best results, make this candy only on dry, low-humidity days, as moisture makes it very sticky.

1. In a stainless steel pan, cook sugar, water, butter, and honey over medium heat, stirring only once.                                                                                                                          
2. When sugar melts, add almonds and stir, then add saffron.                                                 
3. Continue cooking 8-10 minutes, until mixture turns color.                                                    
4. Examine the mixture in the light.  It should be a reddish color.                                             
5. Test mixture for doneness by dropping a small amount in a bowl of cold water, then eating it.                                                                                                                                   
6. If mixture sticks to your teeth, continue cooking for 2-3 minutes.                                      
7. Sohaan Assal is done when it is brittle and non-sticky.                                                   
8. Grease a cookie sheet and have 2 small teaspoons ready for transferring candy.                                                       
9. Use spoons to place small pieces of candy mixture on the tray (smaller candy pieces look more appealing).
10. While candy is still warm, sprinkle each piece with the ground pistachio.
11. If candy hardens, warm pan briefly over low heat.
12. Store in the freeze in airtight containers.