Halvaye Ardi — Persian Rose and Saffron Wheat Sweet with pistachios

Name: Halvaye Ardi — Persian Rose and Saffron Wheat Sweet with pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: persian
Ingredients: 150 g wheat flour; 75 ml sunflower oil; 120 g sugar; 250 ml water; 20 ml halal-certified culinary rose water; 0.2 g saffron threads; 1 g ground cardamom; 25 g pistachio kernels

Halvaye Ardi — Persian Rose and Saffron Wheat Sweet with pistachios. Independently written modern Persian halal variation, with broad culinary inspiration from Najmieh Batmanglij, Joon: Persian…

150 g wheat flour
75 ml sunflower oil
120 g sugar
250 ml water
20 ml halal-certified culinary rose water
0.2 g saffron threads
1 g ground cardamom
25 g pistachio kernels

Finely chop the pistachios. Steep saffron in 30 ml measured hot water for 10 minutes. Dissolve sugar in remaining water over low heat; add saffron water, rose water and cardamom.
In a heavy pan toast flour over medium-low heat for 12–15 minutes, stirring constantly, until light golden. Avoid burning.
Stir in oil and cook for 3 minutes. Remove from heat and add warm syrup gradually, stirring carefully as it may steam. Return to low heat and stir for 5–8 minutes until the mixture forms a soft mass.
Fold in the variation ingredient and press into a shallow dish. Cool for 30 additional minutes and divide into four small dessert portions. Cool leftovers in shallow containers and refrigerate at 4 °C within 2 hours.
Photo: مانفی — Wikimedia Commons, CC BY-SA 4.0. Source: https://commons.wikimedia.org/wiki/File:Persian_halva.jpg Licence: https://creativecommons.org/licenses/by-sa/4.0 Resized and converted to JPEG; no crop. Persian halva illustration; the fruit or nut variation and shaping may differ.