Halva

Nutrition · per serving

Steps

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.

   120 g sugar180 ml water20 ml rose water0.25 tsp saffron threads, finely crushed
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.

   25 g almonds, sliced
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.

   70 g unsalted butter100 g wheat flour
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.

   120 g sugar180 ml water20 ml rose water0.25 tsp saffron threads, finely crushed70 g unsalted butter100 g wheat flour
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.

   25 g almonds, sliced

Origin & History

Halva is made across West Asia, the Middle East, and the Mediterranean in many forms; Persian flour halva is one of the best-loved versions, especially for family gatherings and religious observances. In Iran, fragrant ingredients such as saffron and rose water give it its distinctive aroma and elegant character.