Persian Halva
A dessert of garnish and pistachios, perfumed with saffron and rose water and simmered on the stove. It's finished with shards of pistachio or almonds.
30 min · Serves 10 · Easy
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 20 min · 30 min total
- easy
- 1
Boil the water and sugar together. Take off heat and add saffron, rose water, and cardamom. Set aside.
- 2
On medium heat, heat the butter and oil in a non-stick pot. Add the flour and stir consistently for about 30 minutes or until brown. This step takes away the raw taste in the flour and is essential in the overall flavor of your Halva.
- 3
Remove from heat. Gradually add the sugar water mixture into the hot flour and stir very quickly for about 3-4 minutes. It will bubble vehemently at first but will slowly turn into a paste.
- 4
Pour contents into a dish and decorate as you wish. Traditionally it is simply decorated with simple shapes using a spoon and sprinkled with shards of pistachio or almonds.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
