Halva

Ingredients

Instructions

1. 1

   Boil a kettle or heat a little water. In a small saucepan, combine the sugar, water, rose water, and crushed saffron. Bring just to a gentle simmer over medium heat, stirring until the sugar fully dissolves, 2-3 minutes. Do not reduce it much; you want a hot, fluid syrup ready to pour later. Keep it on the lowest heat while you cook the flour.

2. 2

   Set a heavy frying pan or sauté pan over medium-low heat. Add the sliced almonds and toast for 1-2 minutes, stirring constantly, until lightly golden and fragrant. Tip most of them out to a plate for garnish, leaving about 1 tablespoon in the pan if you like a little nut dispersed through the halva.

3. 3

   Add the butter to the pan and let it melt gently without browning. Add the wheat flour and cook over low to medium-low heat, stirring and scraping continuously so it toasts evenly. After 8-10 minutes, the mixture should smell nutty and turn a deep blond to light caramel color; this step builds the classic halva flavor, so do not rush it or let it scorch.

4. 4

   Lower the heat. Carefully pour in the hot saffron-rose syrup in 3 additions, stirring vigorously after each addition. The mixture will bubble and seize at first, then loosen and come together into a smooth, thick paste. Keep stirring for 2-3 minutes until the halva leaves the sides of the pan and holds its shape.

5. 5

   Turn off the heat and let the halva rest for 2 minutes to settle and thicken slightly. Spoon or press it onto a small serving plate, shallow bowl, or into two ramekins. Scatter over the toasted almonds, making light swirls or ridges on top with the back of a spoon if desired, and serve warm.

Nutrition per serving

Notes

• •For beginner-friendly success, keep the heat moderate and stir constantly once the flour is in the pan; scorched flour will taste bitter.
• •If the halva seems too stiff after adding the syrup, stir in 1-2 teaspoons hot water. If too loose, cook 1 minute longer over low heat.
• •A pinch of ground cardamom works well here, but the recipe is balanced without it.
• •Serve with hot black tea or Persian tea for a traditional pairing.

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