How to Make Saffron Halva | Persian Dessert Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto

Turmeric provides color and health benefits, while annatto is a cost-effective coloring agent.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water offers a floral note, while vanilla is a common substitute.

pistachios

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide similar crunch and nutrition, while sunflower seeds are more affordable.

Toast pastry flour in a dry pan over medium heat until golden, 5-7 minutes.

In a separate pot, combine sugar and water; heat until sugar dissolves completely.

Add brewed saffron and Damask rose to the sugar mixture; stir to combine.

Slowly pour the sugar mixture into the toasted pastry flour, stirring continuously to avoid lumps.

Add butter and oil; mix well until the halva thickens and pulls away from the sides of the pan.

Stir in cardamom for flavor enhancement.

Transfer the halva to a greased dish, smoothing the top with a spatula.

Let it cool for 30 minutes at room temperature.

Once set, cut into squares or diamond shapes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens