Iranian Saffron Wheat Halva

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This Persian saffron wheat halva (halva-ye gandom) is a traditional sweet for Nowruz, weddings, and religious holidays. Wheat flour is slowly toasted in butter until nutty and golden, then bound together with a saffron-rosewater syrup into a fudgy, aromatic confection. Sliced into diamonds and topped with pistachios, it is the centerpiece of Persian hospitality trays.

Nutrition Facts

Per serving (estimated)

• 810 kcalCalories
• 50 gFat
• 30 gSaturated Fat
• 94 gCarbs
• 4 gFiber
• 50 gSugar
• 8 gProtein
• 15 mgSodium
• 180 mgPotassium
• 45 mgCalcium
• 2.5 mgIron
• 0 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the toasted wheat base

• 2 cups whole wheat flour
• 1 cup (2 sticks) unsalted butter, cut into cubes
• 1/2 cup slivered raw almonds

For the saffron-rose syrup

• 1 cup granulated sugar
• 3/4 cup water
• 2 tablespoons rosewater
• 1 teaspoon saffron threads bloomed in 3 tablespoons hot water
• 1/2 teaspoon ground green cardamom

For the topping

• 2 tablespoons ground pistachios
• 1 tablespoon ground cinnamon
• 1 tablespoon edible dried rose petals (optional)

Directions

1. Melt the butter in a heavy 3-quart saucepan or non-stick skillet over medium-low heat. Add the whole wheat flour and almonds and stir to coat.
2. Toast the flour mixture, stirring constantly with a wooden spoon, for 25 to 30 minutes until it turns a deep golden-brown color and smells richly nutty. Lower the heat if it darkens too fast.
3. Meanwhile, make the syrup: combine the sugar and water in a small saucepan and bring to a gentle boil. Simmer for 4 to 5 minutes until the sugar fully dissolves and the liquid looks slightly syrupy.
4. Stir the rosewater, bloomed saffron (with its soaking liquid), and cardamom into the hot sugar syrup and remove from heat. The syrup should be vivid amber and fragrant.
5. Slowly pour about a third of the saffron syrup into the toasted flour while stirring vigorously to prevent lumps. Add the rest in a thin stream, stirring constantly as the mixture thickens.
6. Keep stirring and cooking over medium-low heat for 5 to 7 minutes more, until the halva pulls away from the sides of the pan and forms a soft, cohesive mass that follows the spoon.
7. Spoon the hot halva into a greased 9-inch round plate or shallow dish. Wet the back of a spoon and smooth the top evenly, pressing down gently.
8. Immediately score the surface into diamonds with a knife and sprinkle the cinnamon, ground pistachios, and rose petals over the top, pressing them lightly so they stick.
9. Let cool at room temperature for at least 2 hours before cutting along the scored lines. Serve at room temperature with Persian tea.

Cook’s Notes

• Use a heavy-bottomed pan and patient, constant stirring – the 25 to 30 minute flour toast is what builds the signature nutty flavor. Rushing it with high heat will scorch the butter.
• Toast the saffron threads briefly in a dry pan before blooming for an even deeper color and aroma in the syrup.
• The halva firms up significantly as it cools, so stop cooking when the mixture is still slightly soft and glossy in the pan.
• For a softer, more pudding-like halva, add 2 extra tablespoons of water to the syrup. For a firmer, sliceable halva, simmer the syrup for an extra minute.
• Store leftover halva in an airtight container at room temperature for up to 10 days; it does not need refrigeration.

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