A dessert from Iran, which can be decorated nicely with pistachio and almond.
Make and share this Persian Halva recipe from Food.com.
- Heat oil in a frying pan .
- Add flour, reduce heat and stir frequently until becomes golden.
- In another pot,add the sugar to one glass of water and bring to a boil.
- Add saffron and rosewater and stir.
- Let flour cool slightly, then add the mix and stir well. If the mix is not thick, heat for 1-2 minutes but not longer.
- Serve with pistachio and almond sprinkled on top.
I made this dish for a school event, mostly everyone thoroughly enjoyed it. I did get some mixed reviews though, but that's purely because they are not used to the unique flavours, especially of the rose water. I loved it and an Iranian student told me it tastes exactly like how his mum makes it back home so that makes me a very happy person! Thank you, littlemafia, for sharing another one of your wonderful recipes, will be making it again for sure!
Yummy. An easy sweet to have with tea. I used brown rice flour to be gluten free and estimated the gram amounts. I think I used more flour than called for. Next time I will pound my Iranian saffron or at least some of it (Iranian saffron is the best but can be used in a smaller amount than called for here as it is more potent than Spanish) I used canola oil (it seemed like a lot of oil to flour), Iranian rose water, also the best in quality, plus the rest of the ingredients. If you don't know how the result should look search Persian halva on Google photos. I will make this for DH insha Allah.