Iranian Halvah

Iranian halvah is not like the regular halvah, it is flour based with a hint of rose water.It has a soft, play-dough consistency that is very agreeable to the palate. The taste is heavenly and very exotic.

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  • 1 cup butter or shortening
  • 2 cups flour
  • 1 cup sugar
  • 1/2 cup water
  • 1/4 cup rosewater
  • 1/4 teaspoon saffron
  • chopped pistachios for garnish


Melt the butter or shortening in a saucepan, and stir in the flour gradually, using a wire whisk to prevent lumps.

Stir it over medium heat until golden brown in color. Remove from heat.

In another saucepan, boil the sugar and water together until the sugar is dissolved, then add the rosewater and saffron.

Stir the syrup into the browned flour and keep stirring until the mixture thickens.

If too thin, cook it briefly over a medium heat, being careful not to burn.

When thickened, press the halvah into a plate, smoothing the top with the back of a spoon.

Cool before serving, and garnish with the chopped pistachios.


It is imperative that you stay on top of the halvah, because it burns easily.
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