Luscious Persian Tahini Halva with Pistachio Crunch
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
For the Pistachio Crunch
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
Luscious Persian Tahini Halva with Pistachio Crunch
Luscious Persian Tahini Halva with Pistachio Crunch
Plating & Serving
Cut the halva into squares or diamond shapes and arrange on a decorative platter for an elegant presentation.