Persian Halva

  • Persian Halva
By Parvaneh Holloway
Persian Halva
Serves: 10 Cuisine: Persian


  • 1 cup Sugar
  • ¼ cup Rosewater
  • 2 cups All Purpose Flour, sifted
  • 1 cup Unsalted Butter
  • ½ teaspoon Cardamom
  • ⅓ cup Water
  • 2 tablespoons Pistachio Nuts, finely chopped
  • ½ teaspoon Saffron, dissolved in 1/4 cup boiling water


  • In a large, deep skillet, melt the butter and stir in the flour gradually.
  • Stir constantly with a wooden spoon. Brown over a low heat for approximately 45 minutes until caramel colored. Remove from heat. Place sugar and water in a saucepan, bring to a boil and dissolve sugar.
  • Remove from heat, add saffron, rosewater, and cardamom. Mix well. With a wooden spoon, gradually, stir sugar syrup into the hot flour and butter mixture, stirring quickly and constantly into a thick, smooth paste.
  • Transfer to a flat plate, pack firmly with the back of a spoon. Garnish with chopped pistachio nuts.
  • Chill your Persian Halva and store in airtight container.


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