Saffron Brownie

Name: Saffron Brownie (Halva)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 1½ cups (300 g) sugar; 1 teaspoon ground saffron dissolved in 1 cup rose water; 1 teaspoon ground saffron dissolved in 1 cup rose water; 1 teaspoon ground cardamom; 1½ cups (360 ml) water; 1 cup (120 g) whole wheat flour; ½ cup (120 g) pistachio kernels or walnuts, chopped, or rose petal powder; ½ cup (120 g) pistachio kernels or walnuts, chopped, or rose petal powder; ½ cup (120 g) pistachio kernels or walnuts, chopped, or rose petal powder; ½ cup (110 g) unsalted butter or ghee*; ½ cup (110 g) unsalted butter or ghee*; ½ cup (120 ml) oil; 1 cup (120 g) all-purpose flour

Halva

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
40 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

This dish is associated with Sofreh’s or the giving of alms during religious ceremonies. Zoroastrians make this halva white for the New Year by not using saffron.

Ingredients

Syrup

1½ cups (360 ml) water
1½ cups (300

Asia
Iran
Dessert
New Year
Southeast Asia
Breakfast
Vegetarian

Method

Bring the water and sugar to a boil in a saucepan. Remove from heat and add the saffron-rose water and ground cardamom. Mix well and set aside.
In a wide, shallow, non-stick pot, heat the butter and oil over medium heat until hot. Add both types of flour. Stir constantly with a long, wooden spoon for about 20 to 25 minutes or until golden brown. (This stage is