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Poolaki (Isfahan saffron sugar discs)
Saffron caramel discs
Paper-thin discs of saffron caramel to melt alongside tea
Poolaki are the glassy, coin-thin sugar discs of Isfahan, sold in tins in the bazaar near Naqsh-e Jahan square and served with tea in Iranian homes, especially at Nowruz and when guests drop by. Instead of stirring sugar into the glass, you hold a disc on your tongue and sip strong black tea through it. They snap cleanly, then melt into a light caramel scented with saffron, sometimes with cardamom or a scatter of pistachio. They are naturally egg-free: sugar syrup cooked to the hard-crack stage sets as clear as glass the moment it is spread thin, and a little vinegar stops it from turning grainy. Chef's tip: do not stir once the syrup boils; swirl the pan instead and wash down the sides with a wet pastry brush. The common mistake is stirring, which makes the syrup crystallise and turn cloudy.
- Total time
- 25 min
- Difficulty
- medium
- Serves
- 10
Ingredients
- ¼ tsp saffron threadsground with a pinch of sugar
- 1 tbsp hot water
- 7 oz granulated sugar
- ¼ cup water
- 2 tbsp white vinegar
- ¼ tsp ground cardamom (optional)
- 1 tbsp pistachio slivers (optional)
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Method
0/6 doneStep 1: Line two baking trays with baking paper or silicone mats. Stir ¼ tsp saffron threads into 1 tbsp hot water and leave to steep for 10 minutes.
10 minStep 2: Put 7 oz granulated sugar, ¼ cup water and 2 tbsp white vinegar in a small, very clean heavy pan over a medium heat and stir just until the sugar dissolves.
3 minStep 3: Boil without stirring, swirling the pan now and then and brushing down the sides with a wet pastry brush, for 8–10 minutes, until the syrup reaches 300°F (hard-crack stage) and turns pale gold.
9 minStep 4: Take the pan off the heat and carefully pour in the saffron water, which will splutter, then add ¼ tsp ground cardamom if using and swirl to mix. It should now be a clear light amber.
Step 5: Working quickly, drop 1 tsp of syrup at a time onto the trays, spacing them well apart, and spread each into a thin 5 cm disc with the back of the spoon. If the syrup thickens, warm it briefly over a low heat.
5 minStep 6: Scatter 1 tbsp pistachio slivers over the discs while they are still soft. Leave for 5 minutes until hard, then peel them off and store airtight with baking paper between the layers.
5 min
Nutrition per serving
- Calories
- 82 kcal
- Protein
- 0 g
- Carbs
- 20 g
- Fat
- 0 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does poolaki (Isfahan saffron sugar discs) take?
- About 25 minutes in total: 5 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of granulated sugar?
- Caster sugar, same amount.
- What can I use instead of white vinegar?
- Cider vinegar or rice vinegar, same amount.
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