SAEDNEWS: Begin by sifting the white flour, then pour it into a large frying pan. Place the pan over low heat to gently toast the flour, which is the first step in preparing traditional Tabrizi ginger halva.
Ginger Halva is a traditional Persian sweet, especially popular in Tabriz. It has a soft, melt-in-your-mouth texture with the warm aroma of ginger and cardamom, complemented by crunchy walnuts. This dessert is perfect for tea time, festive gatherings, and Ramadan iftar tables.
1 cup rice flour
2 cups all-purpose flour
2 tablespoons ground ginger
1 teaspoon ground cardamom
2 cups powdered sugar, sifted
100 g (3.5 oz) walnuts, coarsely chopped
100 g (3.5 oz) solid vegetable shortening
100 g (3.5 oz) butter
For Garnish (Optional)
Ground pistachios
Melted chocolate (optional)
Sift the all-purpose flour into a large frying pan. Cook over low heat for about 10 minutes, stirring constantly until the raw flour smell disappears. Avoid browning the flour; it should remain pale.
Sift the rice flour into the pan and continue stirring for another 5 minutes.
Add the vegetable shortening and butter. Stir continuously with a wooden spoon until both are completely melted and fully incorporated into the flour mixture.
Add the sifted powdered sugar, ground ginger, ground cardamom, and chopped walnuts.
Mix thoroughly until the sugar is completely absorbed and the mixture becomes smooth and evenly combined. Cook for another minute or two over low heat, then remove the pan from the heat.
Line a mold or baking dish with parchment paper.
Transfer the halva mixture into the prepared dish and press it firmly with the back of a spoon to create a smooth, even surface.
Sprinkle the top with ground pistachios, if desired.
Allow the halva to cool completely until firm. Slice into your preferred shapes, such as diamonds, squares, or circles.
Serve with hot tea. To keep the halva fresh and prevent it from drying out, cover it with plastic wrap after cutting.
Chop the walnuts coarsely so their texture is noticeable in every bite.
Diamond-shaped pieces are the traditional presentation in Tabriz, although squares and rounds work just as well.
Taste the mixture after adding the ginger and adjust if necessary. Keep in mind that the ginger flavor becomes stronger as the halva cools, so avoid adding too much.
For a modern variation, drizzle melted chocolate over the cooled halva before serving.
This dessert is especially popular during Ramadan for iftar because its rich ingredients provide lasting energy, while ginger and cardamom add warmth and aromatic flavor.
Store Ginger Halva in an airtight container at room temperature for several days. For longer storage, refrigerate it and allow it to come to room temperature before serving for the best texture and flavor.
