Saed News: "Aghoz Halva" or "Walnut Halva with Rice" is a delicious northern dessert that is prepared in a similar way in both Mazandaran and Gilan. This halva has a black color, which is why it is also known as "Black Northern Halva." This halva or dessert is very popular during various occasions, such as festivals and Yalda Night.
Saed News: "Aghoz Halva" or "Walnut Halva with Rice" is one of the delicious northern desserts that is prepared in a similar way in both Mazandaran and Gilan. This halva is black in color, and that is why it is also known as "Black Northern Halva."
This halva or dessert is very popular during various occasions, such as festivals and Yalda Night. Unlike most halvas, this Yalda dessert does not use flour, and the main ingredient is broken semi-grain rice.
To make this northern Yalda dessert, start by cleaning and washing the rice. Since the rice needs to be crushed, it is better to use semi-grain rice.
Rinse the rice 2 to 3 times and soak it in a container with water for at least 2 hours. Then, drain the rice and spread it on a clean cotton cloth to dry out.
Place the rice in direct sunlight or in the open air for about 24 to 48 hours, until it becomes brittle and loses its moisture.
Afterward, grind the rice in a manual or electric grinder until it is slightly crushed. It is not necessary for the rice to be powdered. Traditionally, the rice was crushed in a mortar, breaking the grains just enough. Once done, set the prepared rice aside.
Chop the walnut kernels. They should be finely chopped, but not powdered. It is better to chop two cups of walnuts finely and the other two cups a bit coarser. Set the walnuts aside. Next, in a pot, add water and some sugar.
Ingredients for Aghoz Halva (Mazandaran Style)
Ingredients | Quantity |
Semi-grain Iranian rice | 2 cups (French cup) |
Chopped walnut kernels | 4 cups (French cup) |
Water | 5 cups (French cup) |
Persimmon syrup | 1 cup (French cup) |
Sugar | As per taste |
Preparation time: 2 hours
Cooking time: 1 hour
Steps for preparing Aghoz Halva (Mazandaran Style)
Step 1: Prepare the rice
Clean and wash the rice, then soak it for at least 2 hours. Spread it out on a clean cloth and let it dry in sunlight or fresh air for 24 to 48 hours.
Step 2: Grind the rice
Once the rice has dried and become brittle, grind it in a grinder until slightly crushed. Set it aside.
Step 3: Prepare the walnuts
Chop the walnut kernels finely and set aside. In a pot, add water and sugar, mixing them together until the sugar dissolves.
Step 4: Combine the ingredients
Heat a pan and add the walnuts. Sauté the walnuts without oil, just enough to release some oil but avoid burning. Then, add the crushed rice to the pan and sauté for a few more minutes. Add the persimmon syrup and the water-sugar solution and stir until combined.
Step 5: Stir the mixture
While the mixture is on heat, keep stirring to avoid burning. Keep the heat low. It may take more than an hour for the mixture to thicken and the walnuts to release oil. Once the mixture thickens, remove from heat.
Step 6: Serve the halva
Transfer the halva to a serving dish and smooth it with a spoon. You can mold the halva or let it cool in a preferred shape, or just smooth it in a tray. You can also score the surface with a knife. Let it cool in the fridge to firm up, then garnish with nuts or coconut powder before serving.
Tips for making Aghoz Halva:
Traditional recipes do not use flavorings like vanilla, saffron, or rosewater. The flavor of the rice and walnuts should be prominent.
This halva does not use flour; the rice should be ground just enough to avoid a powdery texture, maintaining a chewy consistency.
If you don't have persimmon syrup, you can replace it with grape syrup or date syrup.
If you prefer a darker color, you can add cocoa powder towards the end of cooking.
The halva will firm up after cooling, so don’t let it thicken too much while cooking.
Why does Aghoz Halva become lighter? If the halva is lighter in color, it means the walnuts were not roasted enough. Roast them well but be careful not to burn them, as over-roasting can make the halva bitter.
Which rice is best for making Aghoz Halva? Use high-quality, fragrant Iranian rice. The glutinous texture of Iranian rice helps the halva become more cohesive and aromatic.
When should the heat be turned off while cooking Aghoz Halva? Turn off the heat when the water in the halva has evaporated. The halva should feel firm when you squeeze it in your hand without sticking, indicating it is ready.
