SAEDNEWS: To make Tabrizi-style ginger halva, first sift the white flour and transfer it to a large frying pan. Place the pan over low heat.
According to Saednews, Persian Ginger Halva (Tabrizi-Style)
1 cup rice flour
2 cups all-purpose flour
2 tablespoons ground ginger
1 teaspoon ground cardamom
2 cups powdered sugar
100 g chopped walnuts
100 g solid shortening
100 g butter
Ground pistachios, for decoration
This traditional Persian ginger halva recipe makes approximately 8 servings.
Toast the flour:
Sift the all-purpose flour and place it in a large pan. Cook over low heat for about 10 minutes, stirring frequently. The flour should lose its raw smell without changing color.
Add the rice flour:
Sift the rice flour and add it to the pan. Continue toasting for another 5 minutes. Add the butter and solid shortening, then stir well with a wooden spoon until both fats have completely melted and the mixture becomes smooth and evenly combined with the flour.
Add the remaining ingredients:
Add the sifted powdered sugar, ground ginger, ground cardamom, and chopped walnuts. Stir thoroughly until the powdered sugar is completely incorporated into the mixture. Cook for a short time, then turn off the heat and remove the pan from the stove.
Shape the halva:
Line a mold or shallow dish with parchment paper. Transfer the halva mixture into the mold and press it firmly with the back of a spoon until the surface is smooth and even.
Decorate and serve:
Sprinkle ground pistachios over the top. Allow the halva to cool completely and firm up, then cut it into your preferred shapes. Arrange the pieces on a serving plate and enjoy with tea. Once arranged, cover the plate with plastic wrap to prevent the halva from drying out.
The walnuts should be chopped relatively coarsely so that their texture is noticeable when you bite into the halva.
You can cut the halva into cubes, rounds, or diamond shapes. In Tabriz, it is traditionally cut into diamond-shaped pieces.
After adding the ginger and other ingredients, you can taste the mixture and add more ginger if desired. Keep in mind that ginger tastes milder while the halva is hot and becomes more pronounced as it cools, so avoid adding too much ginger.
Melted chocolate can also be used to decorate the finished halva.
Ginger halva is traditionally served as part of an iftar spread during Ramadan. The cardamom and ginger give this halva its distinctive flavor and are traditionally regarded as supportive of digestion and helpful for reducing bloating.
