Sohan Asali from Cooking and Cooking
Yield: Serves 5

Dissolve ground saffron in 3 tablespoons of boiling water and set aside (click for How to Use Saffron).

Place the sugar, honey and oil in a saucepan; cook over medium-high heat, stirring occasionally until sugar melts and turns golden (avoid too much stirring).

Add almonds, stir gently and continue cooking while stirring occasionally until almonds also turn golden (do not let it darken too much).

Add solved saffron and stir gently (be careful not to burn it).

Drop a small amount of the mixture on a greased aluminum foil or on a parchment paper. If it quickly solidifies, turn the heat to low. Using a teaspoon, drop small portions of the mixture on the greased aluminum foil (or parchment paper), make sure to leave enough space between them. Garnish with slivered pistachios.

Allow to cool. Separate Sohan Asali from the aluminum foil using a knife. Store them covered in the fridge.