Desserts & Sweets🥮Sweet Bakery & Toasted Nut Aroma Video Tutorial

Persian Halva (with Video)

Name: Persian Halva (with Video)
Prep time: 15 min
Cook time: 30 min
Yield: 6-8 servings
Cuisine: Persian
Ingredients: 2 cups all-purpose flour (sifted); 1 cup cooking oil (or melted butter / ghee); 1 cup granulated sugar; 1 cup water; 1/4 cup rose water (golab); 1/2 teaspoon ground saffron (bloomed in hot water); 1/2 teaspoon ground cardamom (optional); Slivered pistachios and almonds for decoration

حلوای زعفرانی سنتی با آرد گندم

This specific halva is made with toasted white flour, rose water, and golden saffron. There are many different halvas in Persian cooking and I hope to learn how to make the majority of them! It is aromatic, sweet, and comforting.

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Servings

6-8 servings

Difficulty

Medium

The Authentic Sofreh Pairing

In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:

Persian Black Cardamom TeaSlivered Pistachios & AlmondsLavash or Sangak BreadFresh Walnuts

🌸Blooming Saffron & Golab

Fragrant Finishing Secret: Grind saffron threads with a pinch of sugar in a mortar and steep in warm water for maximum crimson color. Always stir in rosewater (golab) and crushed cardamom during the final minutes of cooking so their delicate floral oils stay vibrant.

Ingredients

مواد لازم

Servings Stepper

6 servings

Unit System

Prep ready: 0 of 8

2 cups all-purpose flour (sifted)

1 cup cooking oil (or melted butter / ghee)

1 cup granulated sugar

1 cup water

¼ cup rose water (golab)

½ teaspoon ground saffron (bloomed in hot water)

½ teaspoon ground cardamom (optional)

Slivered pistachios and almonds for decoration

Step-by-Step Instructions

طرز تهیه

Make the syrup (Sharbat): In a small pot, bring 1 cup water, sugar, bloomed saffron, and rose water to a boil until sugar is completely dissolved. Keep warm on low heat.

Toast the flour: In a heavy-bottomed pot, heat the oil over medium heat and add the flour. Continuously stir with a wooden spoon so the flour toasts evenly and doesn’t burn. Toast until it turns a warm golden-brown color and releases a nutty aroma (about 15 to 20 minutes).

Add the syrup (sizzle!): Remove the flour pot from the heat. Carefully pour the warm syrup into the hot flour mixture — it is very hot and will sizzle vigorously! Stir rapidly with your wooden spoon until the halva gathers together and pulls away from the sides of the pot.

Decorate and serve: Transfer warm halva to a shallow dish, smooth the surface, and use the edge of a spoon to press a decorative diamond pattern. Garnish with slivered pistachios and almonds and enjoy with Persian black tea 🙂.

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