Persian halva

Ingredients

• 150 g wheat flour (T55)
• 120 g granulated sugar
• 180 ml water
• 60 g unsalted butter
• 50 ml sunflower oil
• 2 tbsp culinary rose water
• 1 pinch saffron threads
• 1/2 tsp ground cardamom
• 20 g shelled unsalted pistachios
• 15 g sliced almonds

Method

1. Steep the saffron in a splash of hot water while you prepare the rest; the infusion should become golden and highly fragrant.
2. In a small saucepan, heat the water and sugar over medium heat, stirring until completely dissolved; the liquid should remain clear and slightly syrupy.
3. Off the heat, add the rose water, cardamom, and saffron infusion to the syrup; cover to retain the aroma while cooking the flour.
4. Sift the flour into a large, heavy-bottomed skillet, then toast it over low heat, stirring constantly; it should go from pale blond to a hazelnut beige color and smell like toasted biscuit.
5. Add the butter and oil to the toasted flour, then mix thoroughly with a spatula; the paste should become smooth, glossy, and gently pull away from the sides.
6. Gradually pour the fragrant syrup over the paste while mixing vigorously; watch out for splatters, then continue until you obtain a smooth and supple mass.
7. Work the halva over very low heat, mashing and folding it with the spatula; it is ready when it forms a satiny paste that holds together in a block without appearing dry.
8. Spread the halva on a ceramic plate or shape it into a dome, smooth the surface with the back of a spoon, then score it lightly to create the traditional decoration.
9. Sprinkle with pistachios and almonds, then let cool slightly before serving; the texture should be dense, melting, and slightly crumbly on the spoon.

Nutrition

Per serving

Energy

518.4 kcal

Protein

5.85 g

Carbohydrate

59.2 g

Fat

29.18 g

Fibre

2.27 g

Calcium

30.63 mg

Iron

0.87 mg

Magnesium

28.91 mg