Persian Halva

Recipe View 5 mins Prepare the Saffron Infusion: Gently crush the saffron threads and let them steep in 2 tablespoons of warm water. This will release their vibrant color and aroma. (5 minutes)

Recipe View 5 mins Create the Sugar Syrup: In a saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring constantly until the sugar is completely dissolved. (5 minutes)

Recipe View 2 mins Infuse the Syrup: Remove the saucepan from the heat. Stir in the rosewater and the saffron infusion (including the saffron threads). Cover the pan and set aside to allow the flavors to meld. (2 minutes)

Recipe View 2 mins Toast the Flour: In a large, heavy-bottomed saucepan, melt the butter over low heat. Gradually add the flour, stirring continuously to create a smooth paste. (2 minutes)

Recipe View 10 mins Cook the Flour Mixture: Continue to cook the flour and butter mixture over low heat, stirring frequently, until it turns a light golden brown color and emits a nutty aroma. Be patient, as this step is crucial for developing the Halva's characteristic flavor and texture. (10-15 minutes)

Recipe View 5 mins Combine and Finish: Slowly and carefully pour the sugar syrup into the toasted flour mixture, whisking constantly to prevent lumps from forming. Continue to stir until the mixture is smooth, thick, and pulls away from the sides of the pan. (5 minutes)

Recipe View 3 mins Set the Halva: Spread the Halva evenly onto a serving plate or platter. Use the back of a spoon or a knife to create a decorative pattern on the surface. (3 minutes)

Recipe View 1 hrs Chill and Serve: Cover the Halva with plastic wrap, pressing it gently onto the surface to prevent a skin from forming. Refrigerate for at least 1 hour, or until firm. Cut into wedges and serve chilled or at room temperature.