INGREDIENTS
For The Syrup
1 1/2 cup sugar
1 1/2 cups water
1/4 cup rosewater
1/4 teaspoon ground cardamom
1/4 teaspoon powdered saffron dissolved in 2 tablespoons of hot
water
For The Halva
2 cups whole wheat flour, sifted
1 cup vegetable oil or unsalted butter
Garnish
Slivered almonds
Chopped pistachios
Shredded coconuts
PERSIAN HALVA
Prep Time Cooking Time
60 min 90 min
Country/Culture: Persia
Meal Type: Any
Difficulty:
Number of Servings: 4-5
Aarash Zarrabi
CHEF'S NAME
1. Combine the sugar and water in a medium saucepan over medium heat. Bring to a gentle
boil, add the cardamom, saffron, and rosewater. Remove from the heat, and set aside.
2. Place a heavy-bottom pan over medium-low heat and lightly toast the flour for 8-10 minutes,
until you smell the aroma. Stirring frequently.
3. Add the oil and stir continuously for about 10-12 minutes over low heat.
4. While stirring, gradually pour the sugar syrup into the pan, until it is fully absorbed and the
halva has thickened.
5. Remove from the heat and transfer the halva onto a serving platter. With the back of a spoon
flatten the halva and garnish with the desired toppings.
Steps for Persian Halva
18
