
Photo: Aaron Wolpert.
Saffron halvah is not like the white sesame halvah I am used to from Israel. A base of flour and oil is cooked, and then flavored with nuts and spices. Its consistency is more akin to that of a brownie. The resulting halvah has a deep golden tone, and is redolent of saffron and rosewater. The soft pastry is accentuated with the crunch of almonds and pistachios. It is a Purim treat that truly harkens back to Queen Esther’s palace.

Photo: Sholeh Munion
Adapted from the Iran Chamber Society
- 1 cup flour
- 1 cup vegetable oil
- 1 1/2 cups water
- 7/8 cup sugar
- 1/2 cup rosewater
- 12 threads of saffron
- 1 tablespoon almonds, crushed
- 1 tablespoon pistachios, crushed
- Heat the oil in a heavy pot.
- Mix in the flour.
- Cook over low heat, stirring constantly.
- When the dough thickens, turn off the flame.
- In a separate pot, bring the water and sugar to a boil.
- Add the saffron to release its golden color and aroma.
- Add the rosewater.
- Turn off the heat.
- Pour the sugar syrup into the dough.
- Mix thoroughly.
- Pour the halvah onto a serving platter.
- Flatten the dough with a spatula or spoon.
- Garnish with crushed almonds and pistachios.