Persian Saffron Halva
Halva, I am almost certain that there cannot be a big event in Iran without Halva being served. In the middle east when Halva is mentioned, most will automatically think about the most popular one made with tahini and pistachios. However, this Persian saffron halva is very different and so decadent, delicious and satisfying.
There are only a few ingredients but a lot of simple technique involved. If you are worried about getting this right, I will tell you now that the very first time I made this I was 20 years old, and if the younger me did it and got it right first time around then you can definitely do this.
So here's how!
- 2 cup Plain Flour
- 2 tsp Cardamom Powder
- 300 g Unsalted Butter
- Crushed Pistachio to Garnish
- 500 g Sugar
- 420 ml Water
- 1/4 cup Rose Water
- 1/2 tsp Saffron
- 1/4 Lemon squeezed
- In a medium pot place all the ingredients for the syrup part from the rose water, bring to boil, turn the hear down and allow the syrup to become sticky when tested between two fingers, add the rose water, simmer for an extra 2-3 minutes and it is ready to use.
- While the syrup is simmering on low, prepare the halva. In a large pan start toasting the flour for about 5 minutes on medium to low heat. Mix repeatedly otherwise the flour will start to brown and although the flour will slightly change colour, it should not burn or brown.
- After it has slightly toasted and you can smell the flour put it through a sieve to smooth out all the clumps, this is a crucial part as it impacts the texture of the halva later on.
- Place the smooth flour back into the pan, on low heat and add the butter. Keep mixing while the butter is melting to ensure the butter is soaking into the flour and it's starting to look like dough.
- Once the butter has fully melted, mix the halva dough on low heat for a minute before adding the hot syrup to the pan one cup at a time.
- Keep kneading the halva with a wooden spoon and as soon as the dough has soaked up the syrup add another cup. The halva will keep soaking up the syrup until it fully forms into a ball of dough and holds together without crumbling or falling apart.
- Serve the halva into small plates or one big dish while it's hot and garnish with crushed pistachios.
- Place the dish in front of friends and family, hand everyone a spoon and dig in. Otherwise place one spoon in the dish and everyone can cut themselves a piece and place it in their own place to enjoy.
I'm Nelly, the recipes I share here are inspired by the people, cultures and places beloved to me. Peanutswirls represents my love for food, cooking and hosting. I hope to share with you a taste of the Middle East influnced by my upbringing in the West.
I can't wait to see what we cook together.
