Persian Saffron Halva (Halva Zafarani)
Flour toasted in butter until nutty, then stirred into saffron and rose syrup, a soft, warm halva traditionally served at gatherings.
- Time35 min
- LevelEasy
- Costabout £0.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the sugar and water in a small pan and heat until dissolved. Add the saffron, rose water and cardamom, simmer for 2 minutes, then keep warm on the lowest heat.
2 min - 2
Melt the butter in a wide, heavy pan over a medium heat. Sift in the flour and stir constantly with a wooden spoon.
- 3
Keep stirring for 12 to 15 minutes until the flour turns a deep golden brown and smells toasted and nutty. Lower the heat if it darkens too quickly.
14 min - 4
Take the pan off the heat for a moment, then slowly pour in the warm syrup. It will spit, so stand back and stir.
- 5
Return to a low heat and stir for 3 to 4 minutes until the halva comes together into a smooth, glossy mass that leaves the sides of the pan.
3 min 30 s - 6
Spoon onto a plate and smooth the top with the back of a spoon. Pattern it with a fork and finish with rose petals and a dusting of cinnamon. Serve warm or at room temperature.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
