Carrot + Walnut Halva

Name: Carrot + Walnut Halva (Halva-ye Havij-e Urmia)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves: 12
Cuisine: Iranian
Ingredients: 2 lb/900 g carrots, peeled and julienned, or buy ready-made julienned carrots; ½ cup/100 g sugar; 2 cups/250 g walnuts, toasted (see note) and coarsely ground; 1 cup/240 g grape molasses; ½ teaspoon ground saffron threads dissolved in 2 tablespoons rose water; ¼ cup/34 g coarsely chopped walnuts; 1 tablespoon sliced almonds or coconut flakes; 1 tablespoon ground cardamom; 2 tablespoons chopped raw pistachio kernels; ½ teaspoon ground cinnamon

Halva-ye Havij-e Urmia

Preparation info

Serves:
12

Difficulty
Easy
Ready in
45 min

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

This nutritious, gluten-free, and comforting halva is associated with the Winter Festival/shab-e yalda in Azarbaijan.

Ingredients

Halva

2 lb/900 g carrots, peeled and julienned, or buy ready-made julienned carrots
½ cup

Asia
Iran
Dessert
Vegan
Winter
Gluten-free

Method

For the halva: Puree the carrots and sugar in a food processor. Transfer to a medium-sized enameled cast-iron pot. Cover and allow to macerate for 1 hour.
Place the pot over low heat, cover, and cook for 20 to 25 minutes, until the pureed carrots are tender. (Set aside 2 tablespoons for the garnish.)
Add the grape molasses, stirring constantly