SAEDNEWS: Join us as we explore how to prepare a traditional Iranian halva, known for its rich aroma and flavor.

Ingredients
4 cups wheat flour (preferably whole wheat / sangak flour)
2 cups sugar
2 cups water
½ cup brewed saffron infusion
1 teaspoon ground cardamom
½ small cup rosewater
100 g butter
¾ cup vegetable oil
The flour should first be toasted over very low heat for about two hours, stirring frequently so that it does not burn. After this step, sift the flour again.
Next, add the oil and butter to the flour and continue to toast for another 30 minutes, stirring constantly until the mixture becomes aromatic and lightly golden.
In a separate container, prepare the syrup by dissolving the sugar in water, then add the saffron, cardamom, and rosewater.
Add the syrup to the flour mixture gradually in three stages, stirring continuously after each addition. Keep stirring until the halva becomes smooth, glossy, and begins to pull away from the sides of the pan and no longer sticks.
For best results, toast the flour in a wide, shallow pan to allow even heat distribution.





