Carrot + Walnut Halva

Halva-ye Havij-e Urmia


Preparation info

  • Serves:


    • Difficulty


    • Ready in

      45 min

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

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.



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


  1. 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.
  2. 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.)
  3. Add the grape molasses, stirring constantly