Quince Halva: A Fragrant Traditional Gilan Dessert You Won’t Find Anywhere More Delicious

According to Saednews, Halva is one of Iran’s traditional sweet foods and is prepared in various ways across different regions of the world. In Iran, it is commonly made for funeral ceremonies and religious occasions such as mourning rituals in the month of Muharram, the nights of Qadr, and for iftar tables during Ramadan. Besides being served as a sweet dessert, halva is also considered a nutritious and energy-rich food.

This version is a traditional and delicious halva from Iran’s Gilan province, known for its soft texture and exceptional aroma and flavor. It pairs wonderfully with tea and is also a great choice for iftar. The use of quince gives this halva a unique fragrance and beautiful color. If you would like to prepare this delicious dessert at home with an easy method, follow the recipe below.

Ingredients

• Quince: 1 kg

• Sugar: 700 g

• Water: 3 cups

• Ground cardamom: 2 teaspoons

• Wheat starch: 1 cup

• Butter: 30 g

• Dried rose powder: 2 teaspoons

• Chopped walnuts: 1 cup

Instructions

First, peel the quinces, cut them in half, and remove the seeds. Then chop them into cubes and place them in a suitable pot (preferably copper or tin). Add 3 cups of cold water and sugar, and bring to a boil over medium heat. Then cover the pot with a lid, reduce the heat, and let it cook for about 2 hours until the quince softens, absorbs the sugar, and changes color.

Once the mixture becomes thick and turns reddish, mash it using a hand blender or a potato masher until completely smooth. Dissolve the starch in 1 cup of cold water and add it to the pot. Stir well to combine. Continue cooking on low heat for about 30 minutes, stirring constantly so the starch fully blends and excess moisture evaporates.

Next, add butter, cardamom powder, and rose powder. Stir until the butter melts completely. After about 5 minutes, add the chopped walnuts and mix well. When the halva starts separating from the pot, it is ready to serve.

Transfer it to a serving dish and decorate with crushed walnuts and rose powder as desired. Enjoy!

Important Notes

• This halva is naturally soft and is usually served with a spoon. If you prefer a firmer texture suitable for molding, dissolve 1 tablespoon of gelatin in 2 tablespoons of cold water, melt it using a bain-marie (double boiler), and add it to the mixture at the final stage.

• Quince is a fragrant and beneficial fruit rich in vitamins A and B, minerals, proteins, carbohydrates, and lipids. It supports heart health, digestion, and relaxation. In Iran, it is produced in regions such as Fars, Isfahan, Kerman, and Ardabil. Always choose fresh, unbruised quinces for this recipe.

• Wheat starch contains fiber, calcium, and B vitamins and is a good energy source. It helps regulate blood sugar and supports digestive health. Wheat starch differs from corn starch and should not be substituted with it for this recipe.

• Use green cardamom powder, as it has a stronger aroma compared to white cardamom and is better suited for desserts.