Persian Saffron Carrot Halwa

Have you ever tried Persian Halwa? Halva is one popular Persian confection, with different local recipes. Mainly, diverse Halva recipes comes from different origins. Therefore, various flavors are resulted. Comparing all different recipes, we came to a conclusion that saffron is present in top recipes, for its coloring and adore purposes.

You might find carrot Halwa in northern Indian cuisine also، but with different techniques and ingredients. As much as the Indian version is delicious, we still prefer the Iranian Halva, a pastry traditionally made with toasted flour, butter, rose water, saffron, and a sweetener.

This recipe, prepared by Shahrzad Zardoost, results in an extraordinary taste, just like other recipes from her . Pureed cooked carrots are added to this version, while other varieties may get their signature flavor from ginger.

Ingredients for Persian Carrot Halva

• 500g carrots
•  1 cup flour
•  1 1/2 cup sugar or a natural sweetener like grape syrup
•  1 1/2 cup water
•  1/4 teaspoon salt
•  1/2 cup unsalted butter
•  1 cup rice or wheat flour
•  1/2 cup rose water (adjust to your taste)
•  1/2 teaspoon ground saffron, infused with ice or hot water
•  2 teaspoons cardamom, ground

How to make Persian Saffron Carrot Halwa?

• Place the carrots in a saucepan with the sugar, water, and salt. Bring to a boil while stirring and dissolving the sugar. Reduce heat to low, cover, and simmer for 15 to 20 minutes.
• Once cooked, place in a food processor and puree until smooth and creamy. Set aside.
• Select a large frying pan and toast the flour over low heat for about 10 minutes. The flour should turn aromatic. However, take extra care not to burn the flour.
• Add the remaining ingredients and the pureed carrots to the frying pan, and continue to stir continuously for 10-15 minutes at low flame.
• The mixture should turn into a thick and smooth paste at this stage.
•  Spoon the halva onto a plate, a pie dish, or a tart pan with a removable ring and pack firmly with the spoon. Allow the dish to cool and then garnish with ground pistachios and rose petals. Enjoy!
• – Halva can be served chilled or at room temperature.
• – Store the remaining saffron carrot halwa in the refrigerator covered with a lid or plastic wrap.

“Special Thanks to Shahrzad Zardoost, the owner of Ardineh“