Egg + Saffron Halva

Name: Egg + Saffron Halva (Halva Zardeh-ye Hamadani)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves: 4
Cuisine: Iranian
Ingredients: ½ cup/120 g wheat, corn, or rice starch; 3 tablespoons butter, ghee, or oil; 2 tablespoons ground pistachios; 2 tablespoons slivered almonds; ¼ teaspoon ground saffron threads dissolved in ¼ cup/60 ml rose water; ¾ cup/100 g powdered sugar; 10 egg yolks; 1 teaspoon vanilla extract; ½ teaspoon ground cinnamon

Halva Zardeh-ye Hamadani

Preparation info

Serves:
4

Difficulty
Easy
Ready in
45 min

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

This sweet, yellow halva, used on its own or combined with Finger Twist, is also a favorite with fresh-baked sesame buns/nan-e komaj. An ancient dish, it’s popular in Hamadan during Ramadan.

Ingredients

Eggs

10 egg yolks
¾ cup/100 g powdered sugar

Asia
Iran
Hamadan
Dessert
Ramadan
Vegetarian

Method

For the eggs: In the bowl of an electric mixer, beat the egg yolks for 1 minute. Gradually add the sugar and continue to beat until creamy.
Add the saffron-rose water, vanilla, and starch, and continue to beat until thick, yellow, and doubled in size (about 10 minutes).
Melt the butter in a wide, nonstick pot over very low heat, and pour