Sohan

Step 1: Stir the ground ¼ tsp saffron threads into the warm 2 tbsp rosewater and leave to steep. Line two trays with baking paper and lightly oil it. Mix the 2 ⅛ oz slivered almonds with half the 1 oz slivered pistachios.

Step 2: Put the 10 ½ oz caster sugar, 2 tbsp runny honey, 3 ½ oz unsalted butter and ¼ cup sunflower oil in a heavy-based pan over a medium heat. Stir until the butter melts and the sugar starts to dissolve, about 5 minutes.

Step 3: Sprinkle in the 1 ¾ oz sprouted wheat flour (jaavaneh) and stir constantly with a wooden spoon. The mixture will look grainy and separated at first; keep going.

Step 4: Keep cooking and stirring over a medium heat for 12–15 minutes, until it turns a deep amber, smells nutty and a drop set in cold water snaps cleanly (about 300°F on a sugar thermometer). Common mistake: stopping at pale gold, which gives a chewy, sticky sohan instead of a crisp one.

Step 5: Take the pan off the heat and stand back as you stir in the saffron-rosewater and 1 tsp ground cardamom; it will hiss and bubble up. Quickly stir in the almond and pistachio mix.

Step 6: Working fast, drop level tablespoons onto the trays, leaving space for them to spread to discs about 6 cm across. Scatter the remaining 1 oz slivered pistachios over each. If the mixture stiffens in the pan, warm it for a few seconds.

Step 7: Leave to cool and harden completely, about 30 minutes. Peel the discs off the paper and store in an airtight tin between sheets of paper; they keep 3 weeks.