Luscious Persian Tahini Halva with Pistachio Crunch

Name: Luscious Persian Tahini Halva with Pistachio Crunch
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Dessert
Ingredients: Tahini; Granulated Sugar; Water; Saffron Strands; Ground Cardamom; Vanilla Extract; Unsalted Pistachios; Honey; Butter

A delightful Middle Eastern dessert to satisfy your sweet tooth

This rich and creamy tahini halva is infused with subtle hints of saffron and cardamom, topped with a pistachio crunch for a delightful texture contrast.

2 h 30 min
8
Intermediate

Ingredients

For the Halva Base

Tahini

2 cups (stirred well)

Granulated Sugar

1 1/2 cups

Water

1/2 cup

Saffron Strands

1/4 tsp (soaked in 1 tbsp warm water)

Ground Cardamom

1/4 tsp

Vanilla Extract

1 tsp

For the Pistachio Crunch

Unsalted Pistachios

1/2 cup (roughly chopped)

Honey

2 tbsp

Butter

1 tbsp

Preparation

Marinating the Saffron

Soak Saffron

Soak the saffron strands in 1 tablespoon of warm water. Let them steep while you prepare the halva base.

Preparing the Pistachio Crunch

Melt Butter

In a small saucepan over low heat, melt the butter.

Coat Pistachios

Stir in the honey and chopped pistachios until well coated.

Spread Mixture

Spread the mixture on a baking sheet lined with parchment paper.

Cooking Process

Making Sugar Syrup

In a saucepan, combine sugar and water over medium heat; stir until sugar dissolves, then stop stirring and allow to boil until it reaches 240°F (soft ball stage).

Combining Ingredients

Quickly stir in saffron water, cardamom, vanilla, and tahini until smooth and uniform.

Setting Halva

Pour the mixture into a parchment-lined 8x8 inch pan. Smooth the top and sprinkle the pistachio crunch evenly.

Plating & Serving