Niki’s Persian Rose Halva Recipe

Place your coconut sugar, saffron and water in a small pan and bring to a gentle boil. Remove from heat and whisk in the rosewater and mix well. Set the syrup aside to cool slightly. 

In a separate large pan, add your flour mixture and toast over a medium heat for 5-7 minutes, stirring frequently with a wooden spoon.

Next, add in your olive oil to the flour mixture and stir constantly over a medium heat, the colour will now start to brown and you will smell the cooked flour, be patient at this stage but also vigilant as it can burn easily so just be sure to stir continuously and do not leave unattended!

After around 5 or 8 minutes when the flour has browned, take it off the head and now add the syrup and stir very quickly until the halva thickens, do be careful at this stage though because the mixture will sizzle due to the flour mixture being very hot.

Finally, pour your halva onto flat plates or shallow bowls and flatten with the back of a spoon. Garnish with slivered pistachios and rose petals and enjoy warm or cold, the perfect sweet treat!