Iran · Iran

Halva (Persian Saffron and Rosewater Semolina)

Name: Halva (Persian Saffron and Rosewater Semolina)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Iran
Ingredients: semolina 200 g; butter 80 g; sugar 150 g; water 300 ml; saffron water 10 ml; rosewater 5 ml; pistachios, slivered 30 g; almonds, slivered 30 g

Sweet semolina pudding perfumed with saffron and rosewater, topped with pistachios.

35 minutes · 6 servings · Easy

Halva is a different animal in Iran from the semolina puddings sold elsewhere in the region, and it is a fast confection rather than a slow one. The semolina is toasted dry before any liquid touches it, and that step is where the nutty flavour comes from. It is cut into squares and served with rosewater and pistachio, and it keeps for days.

Ingredients

semolina200 g
butter80 g
sugar150 g
water300 ml
saffron water10 ml
rosewater5 ml
pistachios, slivered30 g
almonds, slivered30 g

Directions

1
Toast semolina in butter 8 minutes until golden.
2
Heat sugar and water 5 minutes into a syrup; add saffron and rosewater.
3
Stir syrup into semolina; cook 8 minutes until thick.
4
Pour into a greased dish; cool 5 minutes.
5
Top with pistachios and almonds; serve warm.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content